Eggs, Egg Whites, Egg Substitute: Which do I utilize to be healthier?

From p. 14 of the June/July 2008 Issue of Healthy Cooking

Our Test Kitchen uses a multifariousness of methods and techniques to deliver the lightest, yet best-tasting recipes. I way is to use a combination of eggs, egg whites and egg substitute. Follow these hints and tips for recipe egg substitutes at domicile.

When to Use…

  • A combination of whole eggs and egg whites—Utilise whole eggs along with whites in baked goods, considering the yolks give moistness and a tenderness that whites alone can't. Also, use whole eggs paired with egg whites when scrambling for a rich flavor and a creamy texture.
  • Egg substitute—Our test kitchen prefers egg substitute when simply whites are needed, such as in Lighter Huckleberry French Toast. Generally, information technology's a good idea to utilise egg whites instead of substitutes when you are also using whole eggs. Information technology'due south really an issue of convenience and cost savings, considering it'southward cheaper to buy only a carton of eggs than both the eggs and the substitute.

How to Substitute

  • 1 large egg = ii large egg whites = ane/iv cup egg substitute
  • 1 large egg = 72 calories, five g fat, ii grand saturated fatty, 213 mg cholesterol
  • 2 large egg whites = 35 calories, less than one g fat, no saturated fat, no cholesterol
  • 1/iv loving cup egg substitute = thirty calories, no fat, no saturated fat, no cholesterol

Originally Published: May nineteen, 2008