Instead of buying high priced egg beaters or egg whites in the fancy carton it is actually cheaper to buy farm fresh eggs or eggs at your grocery store and separate them even if you don't find a use for the yolks.
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I sometimes run out of egg beaters and don't feel like running to the grocery store to get more. My solution: if I have regular eggs in my refrigerator, I just use those, but only the whites. The yolk is where all the cholesterol and fat resides. Using egg whites has the same calorie content as using egg beaters for the serving size. 3 large egg whites = approx. 1/2 c. which is 60 calories.
It is important to note that the major difference between the Egg Beaters and using just egg whites is that the Egg Beaters are more nutritionally dense. Egg Beaters are higher in vitamins and minerals as well as double the protein of using egg whites. Still a great substitute in a pinch!
When I make muffins, cakes, or brownies, I substitute skim milk for the milk, applesauce for the oil, and egg beaters for the eggs. If it calls for 1/2 c. of oil, use 1/2 c. of applesauce. Egg beater conversion is 1 egg equals 1/4 c. egg beaters. This really cuts down on the fat and it doesn't take away from the taste.
I don't recommend substituting applesauce for oil in cookies though. It makes them too doughy.
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