Egg Beaters is a brand of egg substitute made from vitamin-fortified egg whites. They provide similar nutrition including similar amounts of protein, but do not contain cholesterol or the same amount of fat because they do not utilize any of the yolk. Egg Beaters are appropriate for cooking, both as straight egg dishes like scrambled eggs and omelets, as well as baked goods, too.
Step 1
Replace whole eggs with Egg Beaters using the general rule that 1/4 cup of Egg Beaters equals 1 whole egg. The Egg Beaters website notes 2 tablespoons of Egg Beaters equals an egg white, and 3 tablespoons equals one egg yolk.
Step 2
Add the Egg Beaters as if they were regular eggs, whites or yolks. There’s no need to mix them in at a different time than when you’d mix in a regular egg, and you don’t have to reduce other liquids in the recipe.
Step 3
Coat meats and fish with Egg Beaters as you would beaten egg before breading. Egg Beaters’ website suggests using Egg Beaters in baked breaded products instead of regular beaten egg. Chances are you would not use up an entire egg when coating a few chicken pieces; using Egg Beaters instead could cut down on waste as you can use only what you need.
Step 4
Wash your hands and all utensils and surfaces carefully after using Egg Beaters. Even though they are pasteurized, Egg Beaters are as perishable as regular eggs and can spoil if left out or if residue isn’t cleaned up.
References
- Egg Beaters: What Are Egg Beaters Made Of?
- Egg Beaters: Do You Have to Be Careful Cooking and Handling Egg Beaters?
- Egg Beaters: How Do I Use Egg Beaters for Breading
- Egg Beaters: What Has Changed About Egg Beaters Whites?
- Egg Beaters: Cooking With Egg Beaters
- Fort Valley State University: Using Egg Substitutes
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