Quick Answer
Yes, you can bake with egg beaters or egg substitutes like Egg Beaters. Egg beaters provide many of the same functions as regular eggs such as structure, leavening, and moisture. However, there are some differences to keep in mind when substituting egg beaters for eggs in baking recipes.
Egg Beater Ingredients
Egg beaters and egg substitutes are typically made from egg whites with added colors, flavors, and thickeners. Here are some of the common ingredients found in egg beaters:
– Egg whites – The main ingredient is pasteurized liquid egg whites, providing the protein that gives structure.
– Colors – Added colors like beta carotene give egg beaters the familiar yellow hue of eggs.
– Flavors – Ingredients like onion powder, garlic powder, and extracts help replicate the flavor of whole eggs.
– Thickeners – Gums and starches help improve the texture and viscosity. Common thickeners include xanthan gum, guar gum, and corn starch.
– Preservatives – Preservatives like citric acid and potassium sorbate help extend the shelf life.
– Vitamins and minerals – Some brands are fortified with vitamins and minerals to match the nutrient content of whole eggs.
Benefits of Using Egg Beaters
Here are some of the benefits of using egg beaters in baking:
– Low fat and low cholesterol – Egg beaters contain no fat or cholesterol since they are made from egg whites only. This makes them ideal for healthy baking and dietary needs.
– Convenience – Pre-beaten and pre-measured, egg beaters are quicker and easier to use than cracking and beating whole eggs.
– Consistent results – The controlled environment and pasteurization provides consistent quality and performance. There’s no worrying about variations between eggs.
– Extended shelf life – Proper packaging and processing gives egg beaters a shelf life of 10-12 weeks compared to 3-5 weeks for fresh eggs.
Differences from Whole Eggs
While versatile, egg beaters do have some important differences from whole fresh eggs:
– Lack of fat – Egg whites contain no fat, resulting in a less rich flavor and texture. Recipes may be dry or dense.
– Less structure – The proteins and emulsifiers in egg yolks provide more structure than just egg whites alone. Using egg beaters can result in a more delicate texture.
– Less moisture – Without the water content in egg yolks, baked goods made with only egg beaters can be dry. Additional moisture may need to be added.
– Less color – Egg yolks contain carotenoids and iron that give baked goods richer color. Items made with egg beaters alone may appear pale.
– Less flavor – The fat and fat-soluble compounds in yolks provide much of the flavor in eggs. Egg beaters on their own have a more subtle flavor.
Substitution Ratios
When substituting egg beaters for whole eggs, keep these rough substitution ratios in mind:
– 1 whole egg = 2 egg whites
– 1 whole egg = 1/4 cup egg substitute
So for example, if a recipe calls for 2 eggs, you would use:
– 4 egg whites
– 1/2 cup egg substitute
Here is a table summarizing the substitution ratios:
| Whole Eggs | Egg Whites | Egg Substitute |
|---|---|---|
| 1 | 2 | 1/4 cup |
| 2 | 4 | 1/2 cup |
| 3 | 6 | 3/4 cup |
Tips for Baking Success
Here are some tips for achieving the best results when baking with egg beaters:
– Add moisture – Include extra liquid ingredients like milk or water to prevent dryness. Yogurt, applesauce, or pureed fruits also help retain moisture.
– Increase leavening – Add a bit more leavening agent like baking powder to account for missing egg yolk emulsifiers.
– Boost structure – A small amount of extra starch like cornstarch or an extra egg white provides more structure.
– Add fat – Incorporate a little healthy fat like canola oil or melted butter to improve richness and texture.
– Blend with yolks – Using a mix of whole eggs and egg whites offers the best of both worlds.
– Adjust oven temperature – Lower oven temperature by 25°F to prevent over-browning and drying out.
– Check doneness – Test baked goods 5-10 minutes earlier than the recipe states since egg beaters may cause faster baking.
Best Recipe Substitutions
Egg beaters work best in recipes that are moisture-rich or already include fat and flavorful ingredients. Here are some baked goods that are ideal for egg beater substitutions:
– Pancakes and waffles – The extra liquids keep these naturally moist. Use egg beaters in a 1:1 ratio.
– Quick breads – Add an extra 1-2 Tbsp milk or water per egg substitute. Banana bread is especially forgiving.
– Cookies – Chewy cookies with moist mixins like oats, dried fruit, and chocolate chips work nicely.
– Cakes – Box cake mixes make it easy. Stick to the package directions. For from scratch, use egg beaters in a 1:1 ratio.
– Muffins – The extra liquids and flavors mask any egg beater shortcomings.
– Bread puddings and custards – The dairy provides enough richness and moisture.
Worst Recipe Substitutions
On the other hand, some baked goods rely so heavily on the unique properties of whole eggs that egg beaters don’t always work well. Use caution when substituting in these recipes:
– Angel food cake – The egg whites provide the delicate structure. Egg substitutes may cause it to collapse.
– Soufflés – They are too dependent on whipped egg whites for their airy texture. Deflate easily with egg beaters.
– Croissants and puff pastry – Egg yolks are essential for the rich, tender layers. Egg beaters make the dough dry and crumbly.
– Brioche and challah – Egg yolks give these breads their distinctive richness and golden color.
– Egg- and cream-based custards – Egg beaters thin out the texture and delicate flavor.
– Macarons – Hollow shells and feeble feet often result from swapped egg whites.
– Meringue – Egg white structure is irreplaceable for lofty, stable whipped peaks.
Nutritional Profile
Egg beaters offer a nutritional profile quite different from whole eggs. Here is a comparison of the nutrients in one serving or 1/4 cup of egg beaters vs. one large whole egg (50g):
| Nutrient | Egg Beaters | Whole Egg |
|---|---|---|
| Calories | 30 | 72 |
| Fat | 0g | 5g |
| Cholesterol | 0mg | 187mg |
| Sodium | 125mg | 63mg |
| Protein | 7g | 6g |
As shown, egg beaters are significantly lower in fat, cholesterol, and calories compared to whole eggs. But they are slightly higher in sodium.
Cost Comparison
Egg beaters typically cost more than whole eggs. Here is a cost comparison based on grocery store prices in my area:
| Product | Quantity | Price | Equivalent Whole Eggs | Price Per Whole Egg Equivalent |
|---|---|---|---|---|
| Large white eggs | 1 dozen | $1.59 | 12 eggs | $0.13 per egg |
| Egg Beaters | 15 oz | $3.19 | 6 eggs | $0.53 per egg |
As you can see, egg beaters cost about 4 times more than whole eggs per equivalent. However, the convenience and health benefits may make the extra cost worthwhile for some.
Non-Dairy Substitutes
For vegan baking or egg allergies, there are a few good egg substitute options:
– Applesauce – Use 1/4 cup per egg. Provides moisture.
– Banana – 1/4 cup mashed ripe banana per egg. Adds sweetness.
– Flax or chia seeds – 1 Tbsp seeds whisked with 3 Tbsp water = 1 egg. Provides binding.
– Tofu – Pureed silken tofu mimics eggs’ emulsifying power. Use 1/4 cup per egg.
– Commercial egg replacers – Mixes made from starches, leaveners, and gums to replace eggs.
– Aquafaba – The liquid from canned chickpeas can mimic whipped eggs. Use 3 Tbsp per egg white.
Egg Beaters for Weight Loss
Using egg beaters can be a good strategy for cutting calories and fat for weight loss. Some tips:
– Substitute 1/2 portion egg beaters + 1/2 portion whole eggs to cut fat and calories in half in recipes.
– Use egg beaters in place of whole eggs in dense, indulgent baked goods like cheesecake.
– Make an omelet with 1 whole egg + 2 egg whites to cut fat. Include veggies for extra volume and nutrients.
– Prepare scrambled egg whites and add a whole egg for a serving of protein with less fat and cholesterol.
– Use egg beaters when breading chicken or fish to reduce calories compared to dipping in an whole egg wash.
– Whip up some angel food cake using egg beaters for a light, airy dessert lower in fat and calories than cake made with whole eggs.
Egg Allergies
For those with egg allergies, inspect the label carefully before using:
– Some egg beaters contain traces of egg yolk and are not suitable for those with egg allergies.
– Opt for vegan egg replacers made of plants, gums, and starches if you have an egg allergy. Do not use egg white-based products.
– Ask about ingredients when dining out. Some restaurants use egg beaters but they may still contain allergenic egg proteins.
– Check labels of baked goods for potential cross-contamination with eggs. Opt for vegan bakeries or those specializing in allergy-friendly foods.
Storage and Food Safety
Properly storing and handling egg beaters is important for food safety:
– Keep refrigerated at 40°F or below and use by the “best by” date. Do not freeze.
– Wash hands, utensils, bowls, and prep surfaces after contact. Do not allow raw egg beaters to touch cooked foods.
– Cook egg beaters to 160°F as with fresh eggs to destroy any potential bacteria from contamination.
– Buy pasteurized egg beaters to reduce the small risk of salmonella compared to fresh shell eggs.
– Once opened, use within 3-4 days for best quality. Transfer to an airtight container if not using the full carton.
– Avoid leaving egg beaters or foods made with them out of the fridge for over 2 hours. Toss if suspected of spoiling.
Conclusion
Egg beaters can be used successfully in a wide variety of baked goods. While not an exact replica of whole fresh eggs, they provide protein, structure, moisture, leavening, and color similar to eggs with some adjustments. Egg beaters shine when used in naturally moist recipes like quick breads and cakes versus meringues or custards. With proper storage and handling, egg beaters are a shelf-stable, low fat, low cholesterol way to keep enjoying eggs in your favorite baked treats.