Irritable Bowel Syndrome Message Boards

If a recipe calls for 1 egg use 1/4 cup All Whites or 1/4 cup EggBeaters or the whites from 2 eggs.

I used All Whites for a long time - I liked the convenience, too. Then, inspired by numerous posts on the subject, I actually did the math and confirmed that, yup, buying real eggs and throwing away the yolks is cheaper. I still cringe when that yolk goes in the garbage, though.

I preferred All Whites to EggBeaters just because EggBeaters has some stuff in it other than eggs so I figured that was one place where it was easy to skip additives by using the All Whites. I've never tried just scrambled egg whites - I think the color would be off-putting.

The only place I had texture problems with All Whites was when I tried meringue type stuff that relied on the whites being beaten to add volume. I think the pasteurization of the All Whites means they just don't whip up big. On the other hand, I never felt queasy licking a cake bowl when I used the pasteurized version.

HTH.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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