Egg beaters, also known as egg substitutes, can be used in place of real eggs in many baking recipes. Egg beaters are made from egg whites or a combination of egg whites, dairy products, and other ingredients. They provide the binding, leavening, and moisture functions of eggs without the fat and cholesterol content. While egg beaters work well in some baked goods, there are some important differences to consider when substituting for real eggs.
Quick Answers
– Egg beaters can be substituted for whole eggs in many recipes, but may change the texture and flavor.
– Generally, 2 tablespoons of egg beaters can be used to replace 1 whole egg.
– Egg beaters work best in recipes where eggs mainly provide moisture and leavening, like cakes, muffins and quick breads.
– Avoid using egg beaters in recipes where eggs are the main structure builder, like custards, quiches or soufflés.
– Adjust any recipe substituting egg beaters by adding an extra 1/4 teaspoon of baking powder per egg replaced.
– Egg beaters are cholesterol-free but don’t provide the same richness as whole eggs.
How Do Egg Beaters Differ from Eggs?
There are some important ways that egg beaters differ from real whole eggs:
- Egg beaters contain no fat or cholesterol while eggs contain about 5 grams of fat and 185 milligrams of cholesterol per large egg.
- Most egg beaters are made from egg whites only, without the egg yolks. This means they don’t have the rich flavor or yellow color of egg yolks.
- Egg beaters are much lower in protein than eggs, providing 2-3 grams per 1/4 cup versus 6 grams in one large egg.
- Egg beaters are thinner and more watery than whole eggs.
- Egg beaters don’t thicken or set up as well as eggs in recipes where coagulation is important.
Due to these differences, egg beaters won’t provide the exact same properties as eggs in baked goods. They’ll add moisture but won’t give the full richness and structure that eggs provide. Despite this, egg beaters can be used successfully in many recipes if some adjustments are made.
What’s the Best Substitution Ratio for Egg Beaters and Eggs?
Most brands of egg beaters recommend substituting 2 tablespoons (1 fluid ounce) of product for 1 whole egg.
However, it’s a good idea to also compensate for the missing egg yolks by adding an extra 1/4 teaspoon of baking powder per egg replaced. This helps make up for the lost leavening power and moisture that yolks provide.
So for each whole egg replaced with egg beaters, use:
- 2 tablespoons egg beaters
- Add 1/4 teaspoon baking powder
When substituting for just egg whites, use 2 tablespoons egg beaters for approximately 2 egg whites.
If a recipe calls for 3 eggs, use:
- 6 tablespoons (3 fluid ounces) egg beaters
- Add 3/4 teaspoon baking powder
This ratio should work for most batters and baked goods. However, feel free to tweak it as needed based on the specific recipe and your own taste preferences.
What Types of Recipes Work Best with Egg Beaters?
Egg beaters work best in baked goods where eggs mainly provide moisture, leavening and color, but don’t play a major structural role. Recipes like:
- Cakes
- Cupcakes
- Muffins
- Quick breads
- Pancakes
- Waffles
- Cookies
- Brownies
In these baked goods, the egg beaters should provide enough lift, moisture and binding power to substitute for whole eggs without major changes in texture. The added baking powder also helps compensate where the egg yolks would have provided leavening.
Egg beaters may work in some custards, puddings and meringues, but might not set up quite as firmly. Extra gelatin or cornstarch can help add stability if needed.
What Types of Recipes Don’t Work as Well with Egg Beaters?
Egg beaters are not the best choice in baked goods where eggs provide major structural elements. For example:
- Quiches
- Custards
- Soufflés
- Meringues
- Sponge cakes
Whole eggs contain proteins that coagulate when heated and help provide strength and structure. Without the coagulating properties of eggs, egg beaters may not provide enough structure in delicate egg-based desserts and dishes.
Egg beaters also don’t provide the same richness, color or flavor as egg yolks. So they may produce more bland, rubbery or dry results in recipes where eggs are a star ingredient.
For best texture and flavor, stick to real eggs in recipes where eggs are the focal point, like French silk pie or lemon meringue pie.
How Do Egg Beaters Impact Baked Goods Texture and Flavor?
Using egg beaters instead of eggs impacts both the texture and flavor of baked goods:
- Texture: Batters made with egg beaters will be thinner than those made with eggs. Baked goods may rise higher but be slightly drier. Texture will be more sponge-like and elastic rather than rich and tender.
- Flavor: Egg beaters provide much less rich taste than real egg yolks. Baked goods will have more mild, delicate flavor rather than deep, buttery, egg taste.
- Color: Without egg yolks, baked goods lose their bright yellow color and browning potential. Products baked with egg beaters have an off-white, pale color.
To help compensate for changes in texture and moisture, a bit of extra butter or oil can be added when using egg beaters.
For color, a small amount of turmeric or annatto powder substitute can be added to batters made with egg beaters. For cookies and cakes, choose recipes that use browning sugars or naturally darker ingredients like cocoa powder.
What’s the Best Brand of Egg Beaters to Use?
There are a few major brands of egg beaters and egg substitutes available:
- Egg Beaters – The original and most well-known brand. Made from egg whites with added gums and flavors.
- Better’n Eggs – Also contains egg whites along with added vitamins and potato starch.
- Bob’s Red Mill Egg Replacer – Made from potato starch, tapioca flour, leavening and gum. Vegan.
- Ener-G Egg Replacer – A starch-based powdered substitute that’s mixed with water. Vegan and gluten-free.
Any brand of egg beaters, or vegan egg replacers like Bob’s Red Mill or Ener-G, should work fine in recipes. Pick whatever option fits your dietary needs or preferences.
For best results, check the label and use the ratio of powder or liquid to eggs recommended by the specific brand you purchase.
Does Adding Egg Beaters Change Baking Temperatures or Times?
Replacing eggs with egg beaters does not significantly change the baking time or temperature needed. Follow the recipe recommendations.
Since egg beaters produce a slightly lighter, fluffier texture, baked goods may puff up faster and higher than normal. Keep an eye on items towards the end of the baking time in case they brown faster than expected.
Can Egg Whites Be Used Instead of Egg Beaters?
Plain egg whites can be used instead of commercial egg replacers. The ratio is the same:
- 2 tablespoons egg whites = 1 whole egg
Whip the egg whites slightly before using to better mimic the texture of whole eggs. Add the additional 1/4 teaspoon of baking powder per egg white replaced.
One benefit of using plain egg whites is you can control the quality and freshness. Commercial egg replacers contain gums and preservatives to improve stability and shelf life.
What About Other Egg Substitutes Like Flax or Chia Seeds?
Ground flaxseeds or chia seeds mixed with water are sometimes used as substitutes for eggs by vegans or those with egg allergies. However, these options don’t provide the same leavening ability or moisture as eggs or egg replacers.
For 1 egg, mix:
- 1 tablespoon ground flaxseed or chia seeds
- 3 tablespoons water
Let thicken for 5-10 minutes before using. This substitute may work in denser items like cookies or muffins but not well in cakes. The seeds can impart a nutty flavor and color to baked goods.
Due to their differences from eggs, I recommend sticking with egg beaters or plain egg whites for truest texture and taste in baked goods. But the seed options can work in a pinch!
Are There Any Tips for Using Egg Beaters?
Here are some helpful tips for baking success when using egg beaters:
- Always check the expiration date and use egg beaters before they spoil. They have a shorter shelf life than shell eggs.
- Make sure to accurately measure the egg beater amount as a reduction in volume will throw off the moisture balance.
- Add any extra baking powder needed to help with rising and texture.
- Gently fold egg beaters into batters rather than beating vigorously to retain leavening power.
- Underbake slightly rather than overbake items to help keep them moist.
- Consider adding an extra tablespoon or two of liquid if batter seems too thick.
- Opt for recipes that use browning sugars or dark ingredients to help with color.
- Store any leftovers promptly in the refrigerator and use within 3-4 days.
Conclusion
Egg beaters can be a useful substitute for whole eggs in many baking recipes. For each egg replaced, use 2 tablespoons of egg beaters plus an extra 1/4 teaspoon baking powder. Egg beaters work best in baked goods where eggs don’t play a major structural role, like cakes, cookies and quick breads. They may lead to changes in texture, flavor and color compared to the whole eggs. But with a few tweaks to ingredients and method, egg beaters can produce tasty results without the fat and cholesterol of real eggs.
