Cook's Illustrated tests egg white substitutes

by Nicole Weston, Posted Apr 17th 2006 @ 10:04AM

In this month's issue of Cook's Illustrated, the editorial team took on the challenge of evaluating a bunch of egg white substitutes, all commercially packaged egg whites. Egg whites are low in fat and calories and can often be substituted for whole eggs in recipes and dishes like omelets, though there is the annoyance of separating a whole egg and having to dispose of (waste) the yolk with this method. Sold in individual bottles and hermetically sealed packaging, the pasteurized egg white products sound like they have all the benefits of shelled egg whites and none of the drawbacks - and Cook's Illustrated wanted to see if they would really stand up in performance.

They tested three products, Papetti Foods All Whites, Eggology Egg Whites and Eggbeaters Egg Whites, in recipes for Angel Food Cake, baked meringues, meringue frosting and scrambled eggs. They found that Eggology was the closest in performance to regular egg whites, though they made a poor angel food cake. The other products did not fare as well, particularly the Papetti brand, which could not perform even respectably in any of the tests.

Filed Under: Magazines, Raves & Reviews, Ingredients
Tags: cook's illustrated, Cook'sIllustrated, egg beaters, egg whites, EggBeaters, eggology, eggs, magazine, pasturised, pasturized, review, taste test, TasteTest, test