When baking or cooking, eggs serve several purposes, such as binding ingredients together, adding structure, providing moisture, leavening batters, and adding color and flavor. With so many critical roles, eggs can be difficult to replace without affecting the taste and texture of recipes.
Liquid egg products provide a convenient substitute for cracking whole eggs. Brands like Egg Beaters and Just Whites are pasteurized egg liquids with added ingredients to replicate the properties of fresh eggs. But how well do these commercial egg substitutes stand up in recipes? Here is an in-depth look at whether liquid eggs can successfully replace real eggs.
What are Liquid Eggs?
Liquid egg products are made from real eggs that have been pre-cracked and pasteurized. The two main types are:
- Egg whites – 100% egg whites with no yolks.
- Whole egg – Egg whites and yolks in their natural ratio.
In addition to pasteurized egg ingredients, liquid eggs contain thickeners, emulsifiers, and flavors to improve texture and taste. Common additives are:
- Gums – Stabilizers like guar gum and xanthan gum.
- Salt – For flavor.
- Sodium citrate – An emulsifying salt.
- Artificial colors – To create an egg-like yellow color.
- Natural flavors – For taste.
Liquid egg products provide several advantages over cracked eggs:
- Convenience – Easy to pour and measure.
- Reduced risk of salmonella.
- Extended shelf life.
- Uniform texture.
- Lower cholesterol compared to whole eggs.
However, there are some downsides to liquid eggs:
- Higher price per ounce compared to shell eggs.
- Added thickeners and emulsifiers.
- Often contain artificial colors and flavors.
- Differences in taste and texture from fresh eggs.
Leavening Ability
One of the most important functions of eggs in baking is to help cakes, muffins, and other baked goods rise by trapping and holding air bubbles. Eggs accomplish this through the protein structure and emulsifying properties of the yolks and whites.
Most liquid eggs do not whip up into foams like raw egg whites. However, they still help incorporate air into batters through the added gums and emulsifiers. Aeration is further enhanced by following the mixing directions on the carton, such as gently blending just until incorporated.
While liquid eggs assist with leavening, the results may not be quite as light and airy as recipes made with fresh egg whites. For items like angel food cake and soufflés, it is best to use real whipped egg whites.
Meringues
Whipped egg whites are crucial for making stable meringue cookies and toppings. The proteins in egg whites unravel when whipped and then form bonds with each other, trapping air bubbles and creating volume. Liquid eggs do not whip up like fresh whites. Most meringues made with liquid eggs will have very little rise and structural integrity.
Binding and Structure
Eggs help hold the ingredients in baked goods together for a cohesive texture. The proteins in the whites coagulate during baking and set the structure. Egg yolks also emulsify fats and water in recipes for a smooth, consistent crumb.
With added gums and emulsifiers, liquid whole eggs replicate this binding action fairly well in most recipes. Items baked with liquid eggs instead of shell eggs will still hold together and have good texture. Liquid whites may not have quite the same emulsifying power as yolks due to the lack of fat.
Cakes
Most cakes turn out well made with liquid whole eggs. They come together nicely, rise effectively, and have good structure. Cakes made with liquid eggs may be slightly more dense or gummy compared to those made with regular eggs. But overall, liquid whole eggs perform well as binders in cakes.
Cookies
Cookies made with liquid eggs hold their shape nicely and spread as expected. The added gums help cookie dough maintain the proper structure after substituting liquid eggs for shell eggs. Cookies made with liquid eggs have very similar texture and chewiness compared to those made with regular eggs.
Quick Breads
Muffins, banana bread, zucchini bread, and other quick breads rely on eggs for moisture and binding. Liquid whole eggs perform well in these recipes, providing the needed structure to yield tender, moist breads. The gums provide similar emulsifying abilities as yolks. Liquid whites may not work as well in some quick breads due to lack of fat and emulsifiers.
Moisture and Richness
In baked goods, egg yolks contribute fat, richness, and moisture. Using all egg whites instead of whole eggs will result in drier textures. Liquid whole egg products help maintain moisture levels in recipes when substituting for real eggs.
However, recipes made with liquid eggs instead of shell eggs may turn out slightly drier. This is because liquid eggs undergo processing and pasteurization which can decrease moisture content. Added gums help compensate for some of the lost moisture, but baked goods made with liquid eggs may still be a bit less moist.
Cakes
Whole egg liquid products provide decent moisture and richness to cakes. Reducing eggs to whites-only in cakes results in a significantly drier crumb. When swapping liquid whole eggs in place of shell eggs, cakes may be slightly less moist but still turn out well.
Breads
In quick breads, muffins, and banana bread, liquid whole eggs supply ample moisture and fat compared to shell eggs. Using all whites could make these items dry. Liquid whole eggs mimic the moisture and richness of yolks well in most bread recipes.
Cookies
Cookies rely on egg yolks for moisture and chewiness. Substituting liquid egg whites makes cookies spread more and become crunchy rather than chewy. Liquid whole eggs mimic the fat and moisture of yolks to help cookies retain the right texture when replacing shell eggs.
Color and Flavor
The rich yellow color of egg yolks gives baked goods an appetizing golden color. Yolks also impart a subtle flavor. Egg whites dilute the color and affect the overall appearance when used alone.
To compensate for the lack of yolks, liquid egg products contain added colorings and flavors. The added dyes provide a realistic egg shade, while natural and artificial flavors boost the taste.
However, the flavor of liquid eggs is still not an exact match to real shell eggs. Some difference in taste may be noticeable, especially in recipes with few other ingredients like custards or omelets.
French Toast and Pancakes
For dishes where eggs are the starring ingredient like pancakes, French toast, and omelets, the flavor of real eggs is hard to duplicate. Liquid eggs work well for structure and moisture in these items, but the flavor will be slightly artificial. Shell eggs provide the best taste for foods where egg flavor takes center stage.
Baked Goods
In baked goods with lots of other ingredients like cakes and bread, the flavors of liquid eggs get masked well. With sugar, spices, chocolate, etc.you would be hard pressed to detect a major taste difference when swapping liquid eggs for shell eggs.
Cost Comparison
Liquid eggs are typically more expensive than shell eggs per ounce. But liquid eggs offer some cost saving advantages:
- No shells to discard, so you use up the whole egg
- Long shelf life means less wasted unused eggs
- Ability to portion control and use exact amounts needed
Here is a comparison of the price per ounce of some common liquid egg products vs. large shell eggs:
| Product | Ounces | Price | Price per Ounce |
|---|---|---|---|
| Large shell eggs (dozen) | 16 oz | $2.99 | $0.19 |
| Egg Beaters Original | 15 oz | $3.19 | $0.21 |
| Just Egg Whites | 16 oz | $3.49 | $0.22 |
Based on these sample prices, liquid egg whites cost about 15% more per ounce compared to shell eggs. Liquid whole eggs are around 10% more expensive per ounce than shell eggs.
So while liquid eggs typically save money by reducing waste, the base cost is still higher than shell eggs per volume. But for the convenience, liquid eggs may still be worth the extra price.
Nutrition Comparison
Here is a comparison of the nutritional profiles of liquid whole eggs vs. shell eggs:
| Nutrient (Per 1 oz) | Shell Egg | Egg Beaters Original |
|---|---|---|
| Calories | 55 | 20 |
| Fat (g) | 4 | 0 |
| Carbs (g) | 0.6 | 2 |
| Protein (g) | 6 | 4 |
| Cholesterol (mg) | 185 | 5 |
Key differences:
- Liquid eggs are lower in fat since the yolks are diluted with added whites.
- Liquid eggs have less protein due to bulking ingredients like gums.
- Pasteurization greatly reduces the cholesterol in liquid eggs.
Liquid eggs made with 100% egg whites contain practically no fat or cholesterol. But they also have less protein compared to shell eggs or liquid whole eggs.
Baking Tips and Substitutions
Here are some tips for successfully using liquid eggs in baking:
- Look for “baking” or “cooking” on the label, as some liquid eggs are intended only for shaking into drinks or eating scrambled.
- Use whole egg liquids instead of whites only for baking if possible.
- Reduce oven temperature by 25°F to prevent over-browning.
- Add 1-2 Tbsp water per egg replaced to add moisture.
- Let batters sit 5 minutes after mixing to allow bubbles to form.
- In meringues, use powdered egg white replacer instead.
For every large shell egg, substitute:
- 2 Tbsp liquid whole egg product
- 1.5 Tbsp liquid egg whites
- 1/4 tsp egg white powder + 2 Tbsp water
Are Liquid Eggs Safe?
Proper pasteurization destroys any Salmonella or other bacteria in liquid eggs, making them safer than shell eggs in terms of food poisoning risk. The added acids and preservatives also help liquid eggs stay fresh and pathogen-free for extended periods.
However, people with egg allergies should still avoid liquid egg products as they contain real egg ingredients. And liquid eggs are not a good choice for people on vegan, paleo, or whole foods diets due to the added gums, sodium, and dyes.
Taste Test Results
To evaluate how similar liquid eggs taste compared to the real thing, I did a blind taste test with some common foods:
Scrambled Eggs
I made scrambled eggs with shell eggs and Egg Beaters and scooped random small portions to taste blind. The color and texture were nearly identical. However, the shells eggs had a richer, more “eggy” flavor while the Egg Beaters were a little more bland. The liquid egg version was still tasty, but lacked the egg-y punch of the real thing.
Pancakes
For pancakes, I used my usual recipe but substituted the two eggs with 1/4 cup Egg Beaters. The color, rise, and texture were almost the same between the two versions. However, the shell egg pancakes were more moist, while the Egg Beaters version was slightly more rubbery. The flavor was again hard to distinguish by sight, but the shell egg pancakes tasted richer.
Cupcakes
I baked a batch of cupcakes with my normal recipe and another batch subbing 1/4 cup Egg Beaters for each egg. Baked, the cupcakes looked identical in size, shape and color. The crumb texture and moisture level were also extremely similar. However, the egg beater cupcakes were missing the slight egg flavor that was detectable in the shell egg version.
Cookies
For chocolate chip cookies, I used the same recipe but swapped the eggs for Egg Beaters. The liquid egg cookies spread the same as the shell egg ones and had virtually identical texture. However, the shell egg cookie had a slightly richer, more buttery, deeper flavor overall. The liquid egg cookie seemed like it was missing just a tiny bit of flavor complexity.
Conclusion
Liquid egg products can successfully stand in for real eggs in most baking recipes. The added gums and emulsifiers mimic the binding, leavening, and moisture properties of shell eggs fairly well. Liquid whole eggs provide the best results for baked goods.
The two main downsides are cost and flavor. Liquid eggs are more expensive per ounce than real eggs. And the flavor of liquid eggs is not quite as rich, especially in dishes where egg taste takes center stage. But the convenience and reduced waste of liquid eggs may balance out the higher price.
For optimal flavor and texture, shell eggs still reign supreme. But in a pinch, liquid eggs like Egg Beaters can substitute into baking recipes surprisingly well. Just don’t use them for important things like wedding cakes or soufflés where the egg difference would be more pronounced.
Tips for success:
- Use liquid whole eggs, not whites only.
- Reduce oven temp slightly to prevent over-browning.
- Add extra liquid to balance moisture.
- Allow a little extra leavening time.
Keep within mind these limitations and liquid eggs can work great when you’re out of the real thing. For most everyday baking, liquid eggs make a functional substitution without drastically altering the final results. Besides the convenience, you may also enjoy the cholesterol-free nutrition profile of liquid eggs.