Egg beaters vs. egg whites

Written by alissa pond mentzer | 13/05/2017
Egg beaters vs. egg whites
A meringue made from Egg Beaters may not yield the same result as egg whites. (Lemon Meringue pie image by Susanne Karlsson from

Egg Beaters is a pasteurised egg product made of 99 per cent egg whites and 1 per cent added ingredients. Egg Beaters can be used in many of the same recipes as egg whites but are less suited for some applications.


Egg Beaters contain more vitamins and nutrients than egg whites, including beta carotene and vitamins A, B-12, D and E which are added to replace some of the nutrients found in egg yolks. Like egg whites, Egg Beaters do not contain fat or cholesterol.

Egg Substitute states that the egg substitute can be used to replace eggs or egg whites in most recipes and egg dishes, such as scrambled eggs. According to Cooks' Illustrated, tasters at America's Test Kitchen detected a chemical aftertaste in scrambled egg whites made from Egg Beaters compared with scrambled egg whites from shell eggs.


Cooks' Illustrated found that Egg Beaters did not perform as well as egg whites in meringues. Egg Beaters contain added ingredients to help them whip, but they still took longer to whip than egg whites.

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