Message Boards » Food and Nutrition

TOPIC: Real eggs vs. the liquid kind?

« Prev 1
« Prev 1
 
Ic_disabled_photos
Topic has been inactive for 30 days or more and images have been disabled.
Display All Images
January 16, 2012 4:39 PM
I am heading to the store in a bit and was planning on buying eggs for a couple of recipes I want to try this week. However, I've heard you can buy cartons of liquid eggs (or egg whites, which is what I would probably get). Or maybe even just an egg substitute. Does anyone have experience with these things? Do they cook just like normal eggs? Do they taste the same? I'm clueless here but it seems like an easier way to cook. Thanks!
January 16, 2012 5:10 PM
I bought a carton once, & I thought they were disgusting. I just made them like regular scrambled eggs, though. Perhaps it wouldn't matter so much if you were using them in a recipe. They did cook the same, but the taste was very strange to me.
January 16, 2012 5:11 PM
I bought frozen egg whites once. While I was defrosting it in the fridge, the bag split open. Egg everywhere.

I like to stick with real eggs, since I'm trying to eat as natural as possible.
January 16, 2012 5:13 PM
It really depends of the brand you buy. I really like egg creations and simply egg whites, they cook just like normal eggs(scrambled of course) and I find they taste just as good :)
  6898293
January 16, 2012 5:16 PM
Is there any medical reason (ie. allergy) why you need to avoid eggs?
If not, why not get the real thing instead of a processed or fake product? If you can't, or don't want to, eat eggs, then eat something else!
  4147547
January 16, 2012 5:30 PM
I eat liquid eggs almost every day and I think they taste great and cook very well. They are a great, low-fat, low calorie source of protein for ovo-vegetarians and don't consider them a fake product as they are made from real egg whites. I use both Egg Beaters and Better'n Eggs and like them both.

Image not displayed
Advice is worth exactly what you pay for it.
January 16, 2012 5:32 PM
I buy the egg substitute (liquid egg whites) that Costco sells and mix it with real eggs just to save a few calories. I do eat a lot of real eggs and consider them healthy.
  14718047
January 16, 2012 5:43 PM
I eat them almost every day. They taste fine alone or in an recipe and they save a lot of calories.
January 16, 2012 5:45 PM
Real
January 16, 2012 5:47 PM
I like the real thing. I think they're cheaper too than the liquids. Egg whites for me. Egg yolk for cat's shiney coat and custard for hubby!
January 16, 2012 5:47 PM
I use egg beaters and the liquid egg whites. I use them to make scrambled eggs and in most of the cooking I do!!
  12664952
January 16, 2012 5:48 PM
Real!
  8221325
January 16, 2012 5:48 PM
Image not displayed
(I'll take the real ones)
January 16, 2012 5:49 PM
i've been using egg creations recently and they're ok. i notice the difference without the yolk, but i just add hot sauce to give my scramblies some flavour!
January 16, 2012 5:49 PM
I actually like them better than real eggs. I put lots of spinach and broccoli in them so I really never noticed the taste of either.
  4893513
January 16, 2012 5:50 PM
Real all the way. I have tried the liquid once but the ingredient list made me dump them! Stick with real food whenever you can!
  13513809
January 16, 2012 5:50 PM
I am a huge fan of liquid egg whites.
January 16, 2012 5:51 PM
I use Trader Joe's cage free liquid egg whites (carton) and I think they taste pretty good. This is how I can get more protein without all of the calories of using full eggs and the mess of separating out the egg whites from whole eggs.

For scrambled eggs, it usually tastes better to add a whole egg with your egg whites.
January 16, 2012 5:52 PM
I love the "Just Whites" egg cartons. They cook well in the microwave or on the stove. I sometimes pour some in a sprayed bowl, mix in bacon bits and throw on some shredded cheese after microwaving.Mix it up, add some ketchup, enjoy a low cal, yet indulgent breakfast for about 300 calories.
January 16, 2012 5:53 PM
Simply egg whites is what I go with. Fills me up more then regular egg whites from the shell do. Throwing some lean turkey/chicken on there makes it a protein filled breakfast/lunch. I use to eat 5 servings of that with a whole packet of purdue baked chicken. Protein overload.
  15327844
January 16, 2012 5:54 PM
I like to crack a real egg. I feel it is fresher, and it just feels more natural and less processed, although I know you can get the organic liquid eggs which I've tried and also not hated.

I've become pretty good at separating yolk from white, so if I make an omelette or something I usually just use a few whites and a yolk.

You do need the yolk, at least some of it, for all the amino acids and nutritional benefits of eggs. Although, that is the part with cholesterol if that's what you're worried about...
January 16, 2012 5:55 PM
My school cafeteria made omelets with them, and I never noticed the difference. I always buy fresh eggs though. I trust them more than eggs in a carton, which I would guess or highly processed. I also make a point to eat the yolk, since that's where all the healthy nutrients is. The only time I cut it out is if I'm baking or something.
January 16, 2012 5:56 PM
Real!
January 16, 2012 5:57 PM
A bit older and have to limit cholesterol for me and hubby so egg beaters for the win. He has southwest and I have regular, have lots of veggies in the morning in the eggs so no difference in taste really, have had it both ways as the eggs are fine a few days a week. The liquid is faster though. It is eggs folks, just without the yolk. Not fake egg folks, those are disgusting.
Edited by vjrose On January 16, 2012 5:58 PM
  12351265
January 16, 2012 5:59 PM
If you're going to eat them as scrambled or in a recipe, I don't think they're that bad. You'll be saving calories and it's easier if you're not good at separating real eggs.

I prefer to use real eggs because they are cheaper and I like to make eggs different ways (scrambled, griddled, microwaved for sandwiches).

I say up to you!

ETA: I also like to use one yolk with a couple of whites for an omelette. You just don't have the versatility with carton eggs.
Edited by mrb_9110 On January 16, 2012 6:00 PM
  4231202

Reply

Message Boards » Food and Nutrition

Posts by members, moderators and admins should not be considered medical advice and no guarantee is made against accuracy.