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Eggs
Former Member
Posts: 1,876,323 The Mix Honorary Guru
I'm going to try my hand at cooking tonight and I was wondering, if a recipe calls for eggs, can you use just egg whites with no problem? Or are egg beaters better to use?
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And what are egg beaters?
My bad, egg beaters are like egg whites in a juice cartin http://www.eggbeaters.com/index.jsp
Eggwhites in a carton? Eeeeurrghh! :sour: What's wrong with them being kept in an eggshell? No, just no! God American cooking looks lazy!
Don't hate the lazy
If you want to separate a white from the yolk, get a small dish and then crack the egg, but don't pour it all in, kind of tip it from one half of the shell to the other and back again until all the white is in the bowl and the yolk is still in the shell
ETA: http://www.foodnetwork.com/food/ck_dm_dairy/article/0,1904,FOOD_18998_1727097,00.html
Did your dinner go well?
ETA: Not very well, I messed up the layers cuz I'm making lasagna and now Its just going to have a really cheesy middle and saucy all the resy
I'm in shock. I want to live in America now though... (god, just ANOTHER reason I could be lazy...I it.)
At the moment the only people I know who use them are fellow bodybuilders, and I'm sure you can understand why!
:yes: As have egg seperators. My mums had one for as much of my life as I can remember.
would suck if you woke up hungover one morning and poured egg whites on your wheetabix instead of milk