Eggs Broken by Frying Pantera: Is There a Difference Between Shelled Eggs and Egg Substitute?

Being the food guy in my group, I get asked a lot of weird questions.  Some of them are more subjective answers, and other are out of my realm of knowledge (as someone without a degree, I am not going to give medical advice, unless if it’s well known that I am not a doctor, because college is already expensive enough, and I really don’t want someone’s lawsuit because I dun fucked up to be added to my bill).

One such question is what is the difference between shelled eggs, and egg substitute?  Which is actually a pretty good question, considering the fact eggs don’t have a Nutrition Facts panel on them.

To research this, I went with one of the brands that is available at the grocery store I go to:  Egg Beaters®.  According to the website, the product is mainly egg whites, with beta-carotene added for yellow color, and is seasoned.  Compare this to a normal egg, which contains egg whites, and yolk.

As for nutrition, the website, owned by ConAgra Foods®, provided a handy table for reference.

If the table is accurate, egg substitute has less fat and cholesterol than traditional eggs, as well as less protein.

So, by this, is this type of product a good substitute for eggs?  My opinion is if that’s what you want, go for it.  It already has had the work of scrambling and processing done, as well as is pasteurized to remove bacteria.  However, if you are wanting more of a sunny-side up or fried egg, then you would want shelled egg.

So, what do you guys prefer?  Any other substitutes for eggs mentioned that I did not list, such as vegetarian or vegan products that people use?

This blog post is not sponsored by ConAgra Foods® or its affiliates, I just thought it was an interesting topic to cover.  For more information, see the :  Egg Beaters® or ConAgra Foods® website.