Conference turris::cooks

    I bet it would end up more like scrambled eggs, except that eggbeaters
    by themselves really aren't much like real eggs in flavor, though
    (marginally) acceptable as an ingredient.  Give it a try and see if you
    can make something that resembles egg salad out of the result - at
    least with a microwave oven, if you make a mess it is pretty easy to
    clean up since it doesn't burn on...

    Be careful with either eggs or eggbeaters in a microwave.  I learned
    the hard way that eggs tend to explode in microwaves.  I'm not
    talking about eggs in shells, either - never tried that one!  Even
    if they're eggbeaters or beaten eggs they tend to pop and splatter
    half-cooked, very hard to remove, egg all over your microwave.
    Make sure you cook them in a covered dish!
    
    That said, the flavor of microwaved eggs is much like rubber.  So's
    the texture.  Considering that eggs take such a short time to cook
    on the stove, you might as well do them there.  You can cook eggbeaters
    in an egg-poacher over water, and then they'll be ok for egg salads,
    but they will be a bit like scrambled eggs.  
    
    It used to bother  me to throw eggyolks away.  Then I compared the
    cost of a dozen eggs ('round 1.19) to the cost of a 2-carton package
    of eggbeaters (1.69 to 1.89) and decided to use fresh eggwhites
    and toss the yolks.  As far as feeling guilty about waste, you're
    probably wasting less at home than they waste at the factory where
    they make eggbeaters.  Plus, you don't get the preservatives.
    
    --Louise

    The egg yolks are also very good as a face mask.
    
    Slightly beat the yolk and spread on clean face, then find a quiet
    place to sit where no one will bother you.  Do not, I repeat......
    do not watch a funny T.V. program or you'll crack the mask.
    
    When it has hardened, just rinse off with warm water.  Your face
    will thank you.
    
    Fran

Hi,

	I was wondering if anyone knows of any good natural egg substitutes?
I'm not interested in the ones that are sold as egg subst. but more natural
substances. (ie yogurt).

	

raj

    Commercially available egg substitutes like Egg Beaters are basically
    egg whites with a bit of coloring added.
    
    The easiest way to substitute for an egg is to use 2 egg whites. 
    Buying 2 dozen eggs to get the equivalent of 1 dozen is still cheaper
    than the equivalent amount of Egg Beaters.  Now you just have to figure
    out what to do with all of those egg yolks.

Depends why you want to substitute, and what you're using it in.

If you want to reduce cholesterol intake, then, as the previous reply
says, just use the whites. If you really want to eliminate eggs
entirely, then it depends on what you're using it in. If it's something
to be cooked which will "set" (harden or solidify), you can sometimes
use gelatin. If it's going to remain liquid, you can use almost any
liquid. If you want to preserve some protein content, you can try a
soy-based liquid, or yogurt (though unless the yogurt is made from skim
milk, it will have cholesterol). If you want to preserve some of the
egg flavor, you can try adding a bit of corn oil, which has a strong
flavor which makes some people think of eggs (though not me :-).

Egg beaters have some soybean additive, I think.  They cook more like scrambled
egg than plain egg whites with food coloring.  Actually, I was suprised that 
they are made from pretty natural ingredients.  Although I have not made pure
scrambled eggs from them, I've used them in omelettes, cakes, pancakes, etc. 
and have never been able to tell the difference.  The best part is the ability 
to keep them frozen, until you need them, then thaw and pour out the number of 
eggs you need.  Also, you never get tempted to make a hollandaise out of the
leftover yolks, cuz there ain't none.

I really do not like the taste or smell of eggs. I used to eat eggs but
have progressively acquired an aversion for them.

I do, however, like many baked products which use lots of eggs. Sometimes
I will eat cakes,etc in which I can't taste the eggs. Not often though.

I suppose that as a consequence I don;t have a very high cholesterol level.
~160 last time I checked.


thanks for the replies so far
raj

    there are a few other references to egg-beaters here, including not
    2008 (low cholesterol) and 2884.19 (safe to use raw bec. they are
    pasteurized) as well as perhaps a dozen recipes that use them.
    
    ed

    I've been using a new egg substitute product (new to me anyway since
    I've been on a "low-fat, low cholesterol diet) called "Second Nature".
    I find it in the cheeses/egg section of the store. It is not frozen, like 
    Egg Beaters, and they claim it it all natural made from egg whites. It
    comes in a container like Egg Beaters and the measurement is the same.
    That is, a quarter cup equals one egg.
    
    It's a great product. I actually use it all the time when a recipe
    calls for egg. And, when I make scrambled eggs, I can't tell the
    difference.
    
    

when baking, you can use two substitutes, apple sauce works in any strongly
flavored dessert/sweet bread recipe....remember to use other leavening than
the eggs, or your dessert will be flat and heavy.  If you are looking to
make something lighter, you may use flax seed - add a little water and then
whirl in the blender.  This will form a colloidal substance that binds like
eggs and can be used to make breads, cakes, and meatloaf, meatballs, etc.
(using frozen, defrosted, and crumbled hard tofu as a meat substitute if you
are cooking vegetarian).

flax seed can be purchased at health food stores in the USA - and I'm sure
a recipe book can also be found that uses them.

I suppose this string is as good a place as any for this -

Is anyone familiar with a commercially available powdered egg product?
If so, what's the name, and where might I find it in New England (if
not by mailorder)?

While I understand powdered eggs to have been a bad memory of most
GI's in the first half of the 20th century, I ran across several
recipes for popcorn flavorings which call for powdered egg as an
enriching ingredient.

RE: 		     -< Powdered egg - Where to find it? >-

Try a backpacking/hiking/camping store.  Their dehydrated food section will
have `scrambled egss'.  Make sure they are plain, you may not want the 
additional onions, bell peppers, and sausage that comes in some packages.

Judy