Results tagged “eggs”
Better'n Eggs
By: | Jul 25, 2009
I'm a big fan of scrambled eggs and omelets, but the amount of saturated fat and cholesterol in eggs scares me away from eating these breakfast foods too often. Since I've been looking to switch up my morning routine, though, I went to the grocery store to get some Better'n Eggs Original flavor (egg whites) to try; I've used these (and Egg Beaters Egg Whites) before in recipes, but I've never tried them on their own. I picked up a 3-pack of 4-ounce cups (12 ounces total) "reduced for quick sale" for the reasonable price of $1.99.
I turned on my skillet when I got home, and poured in one 4-ounce cup of the Better 'n Eggs to scramble. I noticed that the product was somewhat thinner than real eggs, and it made scrambled eggs that were more liquid than normal. The egg product also did a weird separating thing where it looked like the fat/ oil separated from the rest of the product. The taste was a little bit off too - it lacked the rich yolky flavor of real eggs, which was very disappointing for me. I just didn't like it by itself - mixed up in some Mexican Scrambled Eggs ... maybe.
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Egg Beaters Egg Whites
By: | Oct 2, 2008
I'll admit it. I like egg whites ... plain, scrambled egg whites. I got really into eating them a few years back when I discovered that one white only has 15 calories and is still a significant protein source. I don't, however, like cracking open egg after egg, separating the whites. I inevitably end up making a big mess, plus I feel guilty for wasting all those yolks. I have no idea why I haven't purchased Egg Beaters before, but I finally got with the program and decided to try Egg Beaters 100% Egg Whites.
I coated a small pan with non-stick spray and poured in ½ cup of the whites. Like eggs, the whites cooked up very quickly and actually came out fluffier then when I hand-separated them from whole eggs. I also noticed that the Egg Beaters didn't stick to the pan nearly as bad as whites normally do. As for taste, let's face it ... egg whites is a bit of an acquired taste. Still, they were good as far as egg whites go and had a nice firm texture to them. My favorite thing about these is there are none of those stringy white membranes thingies that you get in whole eggs.
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Eggology Fresh Hard Boiled Eggs
One of my "foodie dislikes" is under-done hard boiled eggs - where the yolk is still runny. Ughhh! I need nice, firm, hard egg yolks to really enjoy it - and I do love hard boiled eggs. So when I was sent a sample of Eggology Hardboiled Eggs, I was ready to try it because all the work has basically been done for us - and we are guaranteed firmness. Each small box comes with 2 eggs (which must be kept refrigerated below 40F).
As you can see from the picture, when the eggs are cut open, they look exactly like what you would expect, with a deep yellow, smooth, firm yolk in the center and a firm egg white outer layer. I microwaved them for about 45 seconds to warm them up, added a little salt (which is included in the Eggology pack along with black pepper), and they were ready for the tasting. I was pleased with the soft but firm texture, and the only thing I can really say is that the yolk was very smooth - smoother and softer than when I make hard boiled eggs - but I usually boil my eggs for a really long time to ensure that the yolks are done.
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SouthWestern Style Egg Beaters
By: | Dec 18, 2007
I have been using plain Egg Beaters to make omelette's and scrambled eggs for a while because it's a healthy way to reduce calories. You can add any vegetables, spices, and herbs that you want to make your breakfast even more delicious. Still, the allure and convenience of pre-seasoned Eggbeaters was too much to pass up, so I decided to make my morning scramble with Southwestern Style Egg Beaters.
I poured them into my pan and liked what I saw: a nice orange tinge, and lots of bell peppers and onion bits floating around. I quickly whipped up some scrambled eggs and took a bite which unfortunately turned out to be decidedly underwhelming. While these Egg Beaters had a peppery heat to them, there wasn't enough of other spices which left it tasting very bland. No smoky cumin, earthy cilantro, or any other flavors indicative of South-Western type foods. It also needed more salt than normal Eggbeaters since the flavor was flat without it.
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Eggs: Misunderstood?
By: | May 4, 2006
Eggs have earned a slightly bad reputation - but is it really deserved? I have been eating a lot of eggs lately. Eggs are like the ultimate cheap food. You can get a dozen - even 18 for under $2.00 and there are so many ways to prepare them to get a complete meal. My favorite is to make an omelette - whisk 2 eggs, add cheese (lots of it), diced tomatoes, green onions - and of course, salt and black pepper. Then you can also make scrambled eggs, boiled eggs, fried eggs, deviled eggs ... so versatile.
So what's the real deal about the nutrition of eggs? Well, 1 large egg has 75 calories, 5 grams of total fat, and 1.5 grams of saturated fat, both of which are 8% of daily recommendations, and 6 grams of protein. But there's also 210 mg of cholesterol, which is 70% of what's recommended daily. Almost perfect! But not everybody has to be too concerned about the high level of cholesterol. Saturated fat impacts your blood cholesterol level more than cholesterol from foods. However, if you have high cholesterol or known risks to heart diseases, the NCEP and AHA recommends not eating more than 2 yolks per week.
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