View Full Version : Important question regarding liquid egg whites..

03-26-2005, 08:01 AM
Hey guys. I love egg whites, therefore, i buy the liquid egg whites from egg beaters. However, when i pour the liquid to make scarmbled eggs, sometimes small clumps come out. Instead of liquid, its this weird, clumpy, white substance. Happens to me every time, does anyone know what this might be? Also, are these kind of egg subsitutes healthy?

03-28-2005, 12:23 AM
I use just egg whites too, and I get those white clumpies. I'm pretty sure it's just the natural part of the egg. (If you crack open a "real" egg there are those white thingies) If the ingredients in the type of egg whites you use are just egg whites I can't see them being harmful. It's should just be like a "real" egg minus the yolk. Basically, by removing the yolk, you're removing the fat (note: mainly healthy fats), cholesteral, and some of the protein (the whites still hold a good portion of the protein though). I'm not an expert on eggs though so it might be best to do some investigating.