Are Egg Beaters Better Than Eggs That You Beat?

November 14, 2013   51 Comments

Snack Girl loves trying out food products to see how they rate. A reader asked me about Egg Beaters and I had never tried them.

Egg Beaters Review

Egg Beaters, in case you didn’t know, are manufactured by ConAgra. They are primarily egg whites with added flavorings, vitamins, and thickeners to make them like real eggs.

Regular eggs are produced by chickens and I hope you have identified a local brand to ensure that you get the best and freshest eggs.

First, I had to evaluate their taste. I know how eggs taste because I eat them all the time, but I had never had Egg Beaters. I decided to go with a yummy looking recipe I saw on the Egg Beater website: Bacon and Cheddar Egg Mug Scrambler.

You know, I liked it. I was surprised that anything I would pour out of a carton would really be like an egg – and this worked. Was it as good as a farm fresh egg? No, but it didn’t have a weird after taste and it looked like an egg.

Here is a side by side comparison of the mega nutrients in each:

  • Calories: Egg = 71 EB = 30
  • Fat: Egg = 5 grams EB = 0
  • Saturated Fat: Egg = 2 g EB = 0 (2 g is 10% of the daily value)
  • Cholesterol: Egg = 211 mg EB = 0
  • Protein: Egg = 6 g EB = 6 g as well (egg whites have 3 g of protein, yolks have 3 as well)

You can see how dieters would be a fan of Egg Beaters. How about the ingredients? Eggs are simply eggs and Egg Beaters:

Egg Whites, Less than 1%: Natural Flavor, Color (Includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (Xanthan Gum, Guar Gum), Maltodextrin. Vitamins and Minerals: Calcium Sulfate, Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3

Is this the robo-food that Michael Pollan warned you about? Actually, I don’t think that egg whites, spices, and added vitamins and minerals is really that terrible. What I do think is that a regular egg has the nutrients packed in it with the fat and that nutrient uptake by your system is facilitated by fat.

In other words, you might not get the same amount of nutrition from the Egg Beater as from a regular egg. I doubt anyone has done a study.

As for the cholesterol, the American Heart Association says that you can eat eggs in moderate amounts (1 per day) as long as you keep the rest of your animal protein consumption in check. The link between dietary cholesterol and heart disease is under debate.

My suggestion (if you want to cut calories with Egg Beaters) is to hedge your bets. Mix a regular egg with some of the Egg Beater to get more volume and less calories.

What do you think of Egg Beaters? Please share.

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I'm glad to hear you approve! Eggs can upset my stomach if I eat them early in the morning so I often use egg beaters instead, and I think they're pretty yummy. They make a delicious omelette with spinach and feta cheese. I like the idea of mixing them with real eggs.

I like to use eggbeaters with the flavoring included for omelets. I can add more to the inside of the omelet (cheese especially) with the calories I save on the eggs.

Love Egg Beaters. I have eggs as a "treat" on some mornings but at home it's always Egg Beaters. I had very high cholesterol issues and when I switched over to this while overhauling my eating habits, the numbers dropped big time. The taste is great, and it's so easy to serve. No egg shells to crack or yolks to remove.

I usually mix one egg with a half serving of EB. Or sometimes 1 or 2 egg whites and some EB.

I never thought my husband would go for Egg Beaters, but they have this one "with cheese" that my husband adores. He's always liked cheese in almost everything, this way he can have his cheese and eat it too. :-)

Real food = real eggs = straight from the hen. Cartons? Eggs don't come from cardboard containers.

I have a carton in my fridge, but haven't tried them yet. Curious -- can you use Egg Beaters as an egg substitute in baking? I wonder if that would alter the cakes or cookies or whatever.

Egg Beaters ingredients are better than I thought they would be. In a pinch, I might use it. I am, however, wary of the word, "Spices." What is that, actually? Some people also choose to avoid Maltodextrin (processed from wheat or possibly GMO corn).

I love Egg Beaters and use them all of the time - it makes that groggy, early morning food prep so much easier. Also, I used to hate that stringy thing in the egg white and fishing it out. Tracy - I use them in cooking and baking all of the time, and haven't noticed any sort of difference in the results.

I use Egg Beaters all the time, for breakfast and substitutions in baked goods. I never have noticed a taste difference. I can have two eggs with Egg Beaters instead of one with a regular egg. I absolutely love it!

I will admit, I'm not a big fan of egg beaters. Instead, I make an omelet with one full egg & 2 egg whites. Then I get the real thing, with not all the "bad stuff" that you might get with too many eggs, and quite a lot of volume. Then you can make it even bigger by stuffing it full of veggies & a little cheese if you wish. Makes quite a filling meal. I have not tried the egg beaters in recipes.

What I do is use one whole egg and then some whites with it. This way I get one yolk and the volume of an extra egg. A little more work because you have to separate an egg, but like you say, real whole food with no additives.

Have to say I am disappointed you would give any kind of go-ahead for egg beaters. PLEASE NO Egg beaters – they are just pure processed crap. The ingredient “natural flavor” is an industry secret that allows companies to sneak in MSG without labeling it. Both, xanthan gum (a thickener) and maltodextrin (a processed sugar) are made from genetically modified corn. Why do you need those ingredients in your eggs? Because they took out the yolk, which also took out all the REAL natural flavor, thickness and nutrients, that’s why. They even had to add back in vitamins to compensate. Regular ol' eggs are so good for you! Yolk and all, it is good fat and we need good fats!

So - mostly egg whites. Can't I just break open a few eggs and separate the whites myself? I can add my own spices (if I want them) and they'd be more fresh. I can handle my own vitamin intake too.

In a pinch I'd try this, but I'll stick with my norm: I'm one of the lucky few who know what it's like to pluck an egg from the straw so fresh it warms my chilly hands. I make sure my hens eat well, so I know I am.

I used to use EB and got used to them. Trying to cut back on calories and fat. I think it is cheaper to make an egg white omelet, throwing away the yolks, than to buy EB. I hate the waste. I have compromised by making 2 eggs, using only the yolk from one and the whites from both.

I often use the just whites Egg Beaters in baking and they work well. It is not a bad alternative when you need to watch colesterol

I like to use Eggbeaters with an egg to cut calories and cholesterol. Like in an omelet, I use an egg and Eggbeaters. I use it in cooking as well, sometimes substituting or using half and half.

I never buy Egg Beaters and won't. I have 2 or 3 whole eggs nearly everyday. My blood cholesterol is not and never has been a problem. Eggs are still carrying an undeserved bad rap. Whole eggs have so much nutrition and cage free chickens fed organic foods are healthy with no artificial ingredients just the way they were intended. A certain amount of cholesterol is needed for the body to absorb vital nutrients and offer brain food. The brain is nearly all cholesterol. That is why I think eggs are the perfect food. There are those people that manufacture cholesterol in their bodies regardless of what they eat. Genetics are a prime consideration. I think eggs were meant to be eaten as whole eggs. I believe the egg white and the yolk have a symbiotic relationship as a whole natural food and are healthier that way. I think it is more important not to eat fatty and processed meats and to stop using most vegetable oils that turn to cholesterol when heated for cooking. Since we changed to coconut oil, hubby's cholesterol has reached the normal range. I would bet that those people so concerned about eggs may not be giving a second thought to the cholesterol in the meat they eat which is usually vastly more than a couple of eggs.

I have thought about buying these before but just can't get over the questions of...what do they do with the leftover yolks?! To me, that is too wasteful to just dump them. I also wonder about the treatment of these chickens if they are mass producing to get enough egg whites. Sorry to be a Debbie Downer. It is always better to eat REAL food anyway.

I agree with I_Fortuna. Eggs get a bad rap. I buy my organic, hormone free, cage free eggs from a farmer at Farmer's Market every week. Yes, they cost a little more, but I'm worth it! The fewer chemicals we ingest the better, no matter how minescule their quantity may seem on anyone food label. I eat an egg every morning with a homemade English muffin. Delish.

@Tracy...I use egg beaters for baking all the time. I haven't found it to alter texture or taste ever. I even use it in my meatloaf and anything else that uses egg. 1/4 cup equals one egg. :)

I love egg beaters. I use them daily to make an egg sandwich - which keeps me full all morning! I just microwave them in a little container an voila! McDonalds is out of business!!

I usually try for a sodium free breakfast---egg beaters do have added sodium, so I avoid them. I do think the natural eggs have a bad reputation. If you want a more "natural whole food diet" then egg beaters are not the way to go. Also, I believe they are a bit more expensive than regular eggs.

I like Egg Beaters. It's an easy way to have a nice protein breakfast. I don't buy EB all the time, sometimes I use eggs too.

I don't think EB is a bad product though.


I had been eating these for the past year or so until just a few weeks ago I really started to think about it. Many articles call them "plastic eggs" much of what I have read has caused me to stop buying them. I liked how easy and quick it was to make them. However, I don't know it I could bring myself to eat them again. Do you really think they are okay to consume on a regular basis?

I've been using eggbeaters for several years. Love them for omelets and baking. Yes, I still buy regular eggs because I like poached eggs or boiled eggs occasionally, but I love eggbeaters for everything else. Not afraid of them in the least.

I have had Egg Beaters and found them to have sort of a gritty texture so I never bought them again. The product that is from Costco (Kirkland Brand) is much cheaper and better. Also there is another product called ALL WHITES, which is 100% liquid egg whites with nothing else added.

Caesar Salad is one recipe I have enjoyed making for years, and when we were told not to use raw eggs I spoke with people at Egg Beaters company and was assured that raw Egg Beaters are perfectly safe to use because the product is pasteurized. I don't serve it all that often, but it certainly has that original,wonderful Ceasar salad consistency and taste when I use EB.

I am really bad at cracking eggs. It's just one of those things (like parallel parking) that does not come naturally to me no matter how much I practice. I can crack eggs, but I usually end up with a mess and I often end up having to fish a bit of shell out. I use real eggs for frying eggs, but for everything else I use eggbeaters, for convenience as well as health.

I use both. Again that overlooked word called 'moderation'. Eggbeaters in the egg whites has one ingredient, egg whites, so you aren't dumping yolks if you are doing egg whites only. For cooking Eggbeaters regular works but not as well as real full eggs, it depends on what you are making. If it something like cakes/soufflés that are lighter use real eggs. SNACK GIRL --- uh you really missed something there in your upbeat research on EB however and that is SODIUM!!! EB is higher than a plain egg. Large egg (my carton) = 71 mg and if you do the math since nutritional breakdown on EB is 3 TB and it takes 4 to be equivalent to a large egg it comes out 110 g. Interesting that EB lists Potassium and is slightly higher than an egg. You really have to prioritize your fights. If you're into worry on GMO, then go egg though eggs carry what chickens eat so you may not be getting away from that either. If you are lower salt go egg. Low cholesterol/fats then EB which is the main reason it is lower in calories. If you like eggs sunny side up/over easy anything with yolks and whites two things on the plate you have only one choice. Price can limit you too depending on your pickiness on store bought eggs. However unless you pick eggs out of the nest yourself, those sell by dates mean nothing on freshness really. Some applications are best with older eggs like hardboiled. Moderation in all things and don't go crazy trying to fight all battles at one time!

Evan if I ate eggs, I would not buy this. Process. You are must better off with the real thing. I find it amazing what people will eat to save a few calories, but do not look at the whole picture.

I cannot eat Egg Beater's by themselves as they give me an upset stomach. I can use in baking, but why spend the money? To save money, I just separate whites myself and use one yolk.

I use the Egg Beaters listed as "Whites Only", which is usually a different colored carton occassionally. Question for those of you who use real eggs for the whites only. I feel bad throwing away the yolks, and the only purpose I have found for yolks is making pudding. Is there any other use for yolks so I don't waste food?

I'm sorry, but I'd rather eat "real" food than manufactured food. Natural flavor is a cover for anything the manufacturer wants to add and is frequently beef-cased. Artificial colors are also something I avoid. I eat real eggs.

Egg Beaters are a good substitute if you are trying to cut the fat, but don't want to use just egg whites. However, people are right... it has additives, it's not all natural, or organic, or clean. I get it. But I know not everyone is clean every day either. I love real eggs too, and actually prefer Eggland's Cage Free, but too much yolk is too much yolk, if you eat a lot of eggs. I say, mix it up. Something's gonna kill you eventually, and bet it's not eggbeaters. ;)

I have used Egg Beaters. I have enjoyed them in just about everything. Eggnog, scrambled eggs, baked in everything, etc. I used them until we got our own chickens (Jennifer, Herietta, Berniece, Clara, and what's - her - name. Oops, I can't remember that one's name. AND of course, there's LORD FAUNTLEROY, the neighborhood bully rooster. Since we now have our own fresh eggs, I don't need to buy Egg Beaters.

I love the convenience of egg beaters - especially for omelets since I get to pour the exact amount I want. I think they are way tastier than an egg white omelet.

I live on my own and for someone who has eggs only on weekends these are perfect. They are much more shelf stable and they freeze well too

Love Egg Beaters. Eat them Mon - Fri for breakfast in mug with salsa and reduced fat cheese and maybe add in some onions, jalepeno, peppers, etc. Can also add in a slice of Canadian Bacon. Use in baking too. They are a dieters friend for sure.

Snack Girl, I like your suggestion. Here's my take. See egg slide:…

Whole eggs, unwashed and stored in a cool, dry place can last for 7 to 12 months. Whole eggs in the shell can also be frozen. I have often encountered them frozen in my fridge and once they hit the pan and thaw they are good as new. Washed eggs will be fresh a less longer outside a fridge. Washing eggs causes them to lose their bloom and this cuts down on their shelf life. If you have chickens, I would only wash the egg when ready to use it. Also, some people will coat the outside of their eggs with mineral oil as a preservative.

I am very sure Egg Beaters cannot be set on a shelf outside the fridge and expected to last more than a day or two.


Have a shelf life of about one month at room temperature and about a year at refrigerated temperatures. If stabilized, the shelf life increases to one year at room temperature. Unstabilized egg yolk solids have a shelf life of about three months at room temperature and more than a year at refrigerated temperatures. Stabilized egg yolk solids have a shelf life of about eight months at room temperature and over a year at refrigerated temperatures."

Above comment closed in quotes is brought to you by the Egg Board at this link:…

Conclusion: Whole eggs, not EB have a much longer shelf life.

I use Egg Beaters all the time. I have a cholesterol problem for starters. I like to have an omelette for breakfast before work and it is fast and easy to measure out half a cup of egg beaters put them in a pan with my other ingredients.

Cholesterol in fresh eggs is good for you. No matter what your cholesterol numbers are, you can (and should) be eating eggs. Do your research!! Bad cholesterol that you eat is in the boxes and bags bought at stores commonly referred to processed foods. Those cholesterol's are oxidized and extremely bad for your body and, subsequent lab results. The egg is a perfect protein, and there are so many beneficial nutritional elements in the whites and yolk. DON't TOSS YOUR YOLKS. EAT THEM. Toss the processed egg and milk products from your cupboards. And don't forget to find "pastured" chickens, laying eggs freely, LOCALLY.

Jenn R is on the right track. The egg yolk has significantly more calcium, B12, B6, Folate, Vitamin A, E, D, and K than the egg white. It also has protein.

"As you can see from the table, the yolk contains 100% of the carotenoids, essential fatty acids, vitamins A, E, D, and K (6 items). The white does not contain 100% of any nutrient.

The yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and 89% of the panthothenic acid (9 items). The white does not contain more than 90% of any nutrient, but contains over 80% of the magnesium, sodium, and niacin (3 items).

The yolk contains between 50% and 80% of the copper, manganese, and selenium, while the white contains between 50% and 80% of the potassium, riboflavin, and protein."


By the way, if you don't eat meat, whole eggs are a good source of B12. Few foods contain B12.

I can deal with egg beaters in place of eggs in like a cake mix or such...but in an actual egg dish? No Way....hate the taste of them and then I fill sick for a few hours.

I use EB because there is something in egg yolk that absolutely rips my stomach to shreds. I don't know if it's a type of protein or some other component that isn't in egg white that is present in yolk but I get an upset stomach every time. Sure, eggs are cheaper, more natural, blah blah blah -- but buying EB in a carton sure beats spending half the morning in the potty. PS: Hemlock is also all-natural; how'd that work out for Socrates?

I used to use a wide variety of egg substitutes when I baked (Egg Beaters as well as several local brands), but they started adding onion powder to them, and I just didn't care for onion-flavored cookies/brownies/pancakes/etc. If they don't want to ditch the onion powder in the regular formulas, I wish they'd add a spice-free version for baking.

Sorry I used to tolerate the egg beaters when I was doing WWs so I could lose weight faster. I'd rather have the egg. Taste better and is good portion control.

Egg beaters have chemical vitamins,not the natural vitamins found in real eggs.Therefore not a healthy food.

I had the bright idea of using Egg Beaters for an omelet instead of real eggs due to laziness. I assumed they would taste the same or better. Omg why did it have a perfume smell while cooking and a chemical taste after cooking. The perfume smell was a appetite killer while cooking. I will not be wasting money on them again. I'm happy for the people that love the egg beaters brand though.

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