How to Substitute Egg Beaters for Eggs

Egg Beaters are a healthy substitute for eggs.

Egg Beaters are made from egg whites and are enriched with vitamins. This low-fat, low-cholesterol alternative to whole eggs is versatile enough to be used for breakfast or as a replacement for whole eggs in recipes. Those who are watching fat or cholesterol intake can enjoy many other recipes and foods when using Egg Beaters to make the recipe healthier.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Egg Beaters
• Recipe
• Measuring spoons
• Measuring cups

1. Check the recipe of the dish you're preparing to see how many whole eggs are needed for the recipe.

2. Measure out the Egg Beaters for the proper substitution amounts. Substitute 2 tbsp. Egg Beaters for each egg white a recipe calls for. Use 1/4 cup Egg Beaters for each whole egg a recipe requires.

3. Pour the Egg Beaters into the recipe mixture and stir as normal. Egg Beaters do not need to be beaten the way whole eggs do.

Tips & Warnings

• Scramble Egg Beaters or make hard-boiled Egg Beaters for egg salad by baking 1 cup Egg Beaters in a greased 8-inch by 8-inch baking pan at 325 degrees Fahrenheit for 15 minutes.

• Freeze unopened cartons of Egg Beaters for up to a year. Store unopened Egg Beaters in the refrigerator until expired, as indicated on the package.

• Use opened cartons of Egg Beaters within a week and store, between uses, in the refrigerator.

References

• Egg Beaters: FAQs: #16, 17, and 18