Egg beaters vs. egg whites

Updated April 17, 2017

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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About the Author

Alissa Pond Mentzer worked in biotech research and educational publishing before becoming a freelance writer in 2005. She has contributed to textbooks for The Mcgraw-Hill Companies and National Geographic School Division and writes science articles for various websites. Mentzer earned a Bachelor of Arts from Rutgers University in anthropology and biological sciences.