Liquid Eggs Vs Real Eggs

Liquid Eggs Vs Real Eggs 

Consumers often wonder what the difference is between liquid eggs and real eggs. Both products have their pros and cons, but consumers should be aware of which product is best for them. 

Here, we will explore the differences between liquid eggs and real eggs, as well as the benefits and drawbacks of each. We hope this information helps consumers make an informed decision about which product is best for them.

What Are Liquid Eggs?

Liquid eggs are an innovative form of egg replacement that have been used in cooking for a long time, for example for custards and sauces. Liquid eggs contain all the advantages of traditional liquid egg substitutes while at the same time solving a number of problems that plague other liquid egg replacements. The use of liquid eggs in food products is an environmentally friendly way to cut down on the amount of cholesterol in our diets, while also saving money.

Features Of Liquid Egg:

1. Egg white and egg yolk together.
2. Higher protein content than eggs in shell.
3. No more mess, no dirt on the shell.
4. Consistent quality, no need to acclimate to local climate conditions.
5. Easier for loading onto transport or processing machinery.
6. Can be re-hydrated or dried to make other egg products, such as omelettes.
7. Longer shelf life.
8. Long time availability, year-round.
9. All eggs are used for all recipes, not just egg whites.
10. Less room for bacteria to grow, since eggs are packaged in a sanitary environment.
11. Easier storage, can be replaced in any refrigerator.
12. Can be pasteurized at the liquid stage.
13. Hard-cooked eggs are easier to peel.
14. Can be used in breads, cakes, or scrambled eggs.
15. Liquid eggs can go directly from the shell to the cooker for use in recipes that call for raw eggs.
16. No need for refrigeration until after cooking or preparation of mix.
17. Easier and faster way to separate eggs for recipes that call for egg whites.
18. Can be shipped in liquid form and then sold to the end-user at any time, saving shipping costs and trips to the grocery store.
19. Egg industry can expand without worrying about weather conditions or other factors impacting shell egg availability at local markets.
20. No need to worry about the age of the egg.
21. No transportation costs for distributors, since eggs are delivered directly to the end-user.
22. No more breakage from falling out of a peck or half-bushel box.
23. Easier storage at home, in dorms, or for other use by students and travelers.
24. No more concern about using eggs past their expiration date.
25. Can be used in recipes that call for raw egg without the danger of food poisoning.
26. No waste from broken eggs, no need to pick up the pieces and throw them away.

What Are Real Eggs?

In general, real eggs are those whose shells contain no cracks or breaks. In addition, eggs that have a broken shell with cracks but no breaks still count as real eggs. Such eggs can be safely used in cooking if they are first inspected for other possible defects, such as blood spots or meat spots – small pieces of the reproductive tissue found near the yolk of some fertilized eggs. If an egg has a crack or break in its shell, it is not a real egg.

If an egg has a blood spot, the yolk of the injured egg will have a pink tinge. Eggs with blood spots are safe to eat if they are cooked thoroughly enough to kill any harmful microorganisms that could cause food poisoning or infections. Meat spots are darker in color than blood spots and are usually found on the outside of a broken shell. Like blood spots, meat spots are an indication that the contents of the egg have been contaminated with the reproductive tissue surrounding its yolk. In all cases, real eggs must be kept at below 40 degrees Fahrenheit for safety purposes.

Features Of Real Egg:

1. The shell of a real egg is often cloudy and thicker than that of a fake.
2. There are more air cells in a real egg than a fake.
3. A real egg feels heavier than a fake egg, as it is full of protein and water. Fake eggs are made from Styrofoam so they lack this substance, making them lighter.
4. Real eggs have more flavor than fakes, which some say tastes like soap or cardboard. This is due to their higher protein content.
5. Real eggs are more likely to be cooked the same way every time, while fakes can vary in how they are cooked. Fake eggs often collapse on one side when fried, while real eggs stay relatively symmetrical.
6. Real eggs have a longer expiration date than fake ones; although both will spoil over time.
7. Real eggs come from hens, while fakes can be made out of any material and may pose a choking hazard for children.
8. Fakes often have a slightly blue tinge at the bottom and white speckles throughout, unlike real eggs that are symmetrical and uniformly yellow.
9. Fake eggs also have a very strong ammonia smell, which real eggs lack.
10. A fake egg’s shell is often rough to the touch while a real eggshells are smoother with an almost glossy shine.
11. One way to tell if your egg is fake is to place it in cold water; if it sinks, it’s likely fake because fakes are hollow. If it floats to the top, it’s likely fake because fakes are filled with hydrogen sulfide. However, real eggs can float too if there is a bad pocket of air inside that keeps them buoyant.
12. True eggs from hens have been around for thousands of years and you can tell the difference by the shape of the shell. This is because a hen has two ovaries on either side of her body and that egg will also have a slight point at one end due to the ovary that it came from. If you hold an egg up to the light and look through, instead of seeing a round circle with no defined shape, you will see one end is a bit more lighter and that end will be smaller. That’s your clue to know your real egg from the fake one.
13. Real eggs have a thicker shell than fakes, making it harder for bacteria to get in and contaminate them. This ensures fresher tasting eggs with firmer yolks and whiter whites when boiled.
14. A real egg will spin if you flip it on a table, but fakes have flat bottoms so they won’t rotate or wobble.
15. True eggs from hens are much larger than fakes and weigh 3-5 ounces per egg while fake eggs usually weigh 2 ounces or less and often crack easily when dropped.
16. True eggs from hens are also larger than fakes, measuring 50mm in diameter while fakes are only 35mm in diameter.
17. You can tell the difference between true eggshells and fake shells by tapping with your fingernails; real eggs produce a metallic sound compared to fakes giving an empty thud.
18. The color of a real eggshell is white; fakes often have a slightly blue tinge at the bottom and white speckles throughout, unlike real eggs that are uniformly yellow all over.
19. Fakes often sink to the bottom of the saucepan while boiling, but true eggs will rise and stand on their side.
20. You can tell the difference by spinning a fake egg on its side and it will stay still, unlike a real one which will wobble because one end is slightly larger than the other due to where it came from in the hen’s body.
21. The best way to check if your eggs are real or fake is to crack them open. If the yolk has a bright orange center, it’s likely real because fakes do not contain enough nutrients for this to happen.
22. Real eggs have an air pocket at one end which you can easily see by spinning it on your countertop; fake eggs are filled with water or oil that comes from other chemicals in the forging process.
23. A real egg will spin if you flip it on a flat surface; fakes have flatter bottoms so they won’t rotate or wobble.
24. Real eggs may contain blood spots because chickens naturally produce them while fake eggs may be spotted due to pieces of dirt and other chemicals that made their way into the mix as the fake eggs were assembled.
25. A real egg will sink if you drop it into a glass of water, but fakes will not.

Features Liquid Eggs Vs Real Eggs:

Whole Eggs Of Liquid Eggs Vs Real Eggs

In a whole egg from a liquid, the white and yolk are joined as one. The shell is removed, but the membranes hold them together as if they were inside an intact egg. In real eggs, the entire egg comes out of its shell to be processed, which means the inner membrane is still intact.

Egg Beaters Of Liquid Eggs Vs Real Eggs

Egg Beaters are whole eggs that have been separated into the white and yolk. The white is pasteurized, homogenized, fortified to give it a longer shelf life, and cooked again. To make real eggs, the hen’s reproductive tract must be used and the egg must be cleaned by hand.

Egg Whites Of Liquid Eggs Vs Real Eggs

The liquid egg whites are made from the liquid whole eggs and the yolks removed. They are pasteurized, homogenized, fortified to give them a longer shelf life, and cooked again. To separate an egg into whites and yolk requires the hen’s reproductive tract and an eggshell.

Cost Of Liquid Eggs Vs Real Eggs

The cost of liquid eggs is more than real eggs because the labor to make them is much greater, but less than Egg Beaters. To produce Egg Beaters there are several steps involved which drive up the price, whereas liquid whole eggs only require the removal of the yolk and white.

Nutrition Of Liquid Eggs Vs Real Eggs

Liquid whole eggs contain slightly less protein than real eggs, but Egg Beaters contains more protein than liquid whole eggs (1). On average, 100 grams of liquid whole egg has approximately 102 calories, 14 g proteins, 12 g total fat (6 g saturated fat), and 80 mg cholesterol. On average, 100 grams of Egg Beaters has approximately 70 calories, 25 g proteins, 5 g total fat (2 g saturated fat), and 70 mg cholesterol.

Texture Of Liquid Eggs Vs Real Eggs

The texture is similar to a real egg but the whites are more watery due to the pasteurization and homogenization.

In The Packaging Of Liquid Eggs Vs Real Eggs

Liquid eggs are packaged in a special kind of carton that can keep them fresh for up to two years. While real eggs cannot be processed, so they come in their shell and must be refrigerated at all times.

Consistency Of Liquid Eggs Vs Real Eggs

The liquid whole eggs and Egg Beaters can be whipped to make them light and fluffy. Liquid whole eggs also come as a pasteurized, homogenized liquid egg substitute for recipes such as omelets and scrambled eggs. The liquid whites must be used right away because they will start to lose their fluffiness after time has passed.

Liquid Eggs Vs Real Eggs: Which Product is Right for You?

The choice between liquid eggs and real eggs depends on how much time and money you’re willing to spend. For the best quality products, invest in fresh, local real eggs; but if your budget is limited or you don’t have enough time to make real eggs every day, opt for pasteurized, homogenized liquid egg whites. Egg Beaters are always available as a perfect substitute for recipes like omelets and scrambled eggs.

Tips: 

– Only use egg substitutes as a last resort, because their nutritional content is not comparable to real eggs and they may contain some chemicals that you wouldn’t want in your food. 

– When baking with whole eggs, separate the yolk from the white before mixing if the recipe calls for it. This will make sure that your batter doesn’t come out too runny. 

– If you don’t have a lot of time, real eggs can be quickly cooked with a microwave egg cooker for breakfast in the morning.

– Egg white substitutes are sold premixed and preflavored with many options available to your specific taste preferences. They also contain less cholesterol than whole eggs, so it’s a great option for those who want to cut down on their cholesterol intake. 

– Egg white substitutes can be found in both liquid and powder form.

What Is The Benefit Of Liquid Egg Products?

Eggs are an important food source because they contain various vitamins and minerals. For this reason, traditional egg products either whole or separated out of the shell have been used for food preparation for many years. Of course, these egg products had limitations due to their forms.

A liquid egg product can be defined as any type of egg product where the entire contents of an intact egg has been altered in some fashion by using traditional techniques or new technologies that allow for the easy removal of the contents from the shell without damaging it (Giese 1994). Because eggs are made up primarily of water (albumen) and protein (ovalbumin), liquid eggs do not suffer from a loss in nutritional value when compared with raw eggs or fresh eggs. In fact, liquid egg products can be produced from both fresh and aged eggs.

In the production of liquid whole eggs, the entire contents of a shell egg are emptied into a bowl while still inside its intact shell. The contents of this product are then subjected to anti-coagulant chemicals (e.g., citric acid) so they will not begin coagulating during processing or storage. The final product is only partially filled due to the weight loss caused by evaporation in which 10 percent moisture has been removed along with other nutrients such as vitamins D and E, but remains fortified with vitamins A and B-12.

Liquid eggs also account for about 96% of all commercially processed eggs the United States (Giese 1994). Liquid egg products made from whole eggs include one-third and two-thirds fractions while the separated portion includes only the yolk or just the white.

The real benefit of liquid egg products to consumers is that they offer a greater variety of options when compared with traditional shell egg products due to their flexibility in use. For example, a consumer can use a liquid egg product in recipes previously calling for raw eggs such as Hollandaise sauce, eggnog, ice cream, and cake mixes without fear of potential foodborne illnesses associated with consuming raw eggs. Liquid egg products can also be used in recipes where ingredients such as water need to be added such as instant mashed potatoes and macaroni and cheese mixes. Additionally, because these products have a longer shelf life, they can be kept in the refrigerator or freezer and then used as needed.

If you have to use a whole egg substitute, there is no real benefit to using a liquid egg product over an alternative such as meringue powder. Meringue peanuts have been used for many years by chefs because of their convenience and versatility without any noticeable difference in taste or quality compared to regular eggs. In addition, these peanuts are fortified with vitamin B-12 which is not found naturally in eggs.   

What Is The Benefit Of Real Egg Products?

In making foods, especially baked items, the binding properties of eggs are essential. Although real eggs can be used in cooking and baking, real eggs have a limited shelf life at room temperature. In order to increase the number of times a food containing real egg can be frozen before going bad or becoming inedible, there has been a shift towards using egg products instead of whole eggs. A benefit of this is that it increases the shelf life of various foods containing egg.

When looking for an egg product, you will find many options including liquid or dried albumen (egg white) or yolk. If you are looking to use just the egg whites from a carton without any additives then choose pasteurized liquid whites from pasteurized eggs. If oil is needed to be added with the egg whites, then choose liquid whole eggs which already have the yolk included. All of these can typically be found at your local grocer or grocery store.

A benefit of using egg products over whole eggs is that it increases the shelf life of items containing eggs before they become inedible. This means that certain foods containing real egg, such as cakes and baked goods, will last longer than if you were to use a real egg instead of an egg product. Another benefit comes from being able to cook and bake without needing to worry about how many eggs are required for a recipe because you can just add a liquid or dried form of what would have been one whole egg.

Overall, a benefit of real egg products is that they increase the shelf life of items containing eggs before becoming inedible. This means when cooking or baking, food containing egg will last longer than when using a real egg. Another benefit includes not worrying about how many eggs are actually required for the recipe because you can just add an egg product in place of what would have been one whole egg.

Liquid Egg Substitutes Vs Liquid Whole Eggs

The main difference between liquid eggs and other substitutes is that liquid whole eggs are simply an egg substitute weighed out to be exactly equivalent to real eggs. Therefore, they can be used in any recipe that calls for one or two eggs, but cannot be used as a substitute for egg whites or egg yolks. In contrast, liquid egg substitutes are blended egg whites with added ingredients such as soy protein and gums that provide the same functionality as real eggs. Liquid egg substitutes have been developed to mimic whole eggs in terms of how they work in recipes, so can generally be used in any recipe that calls for eggs, and can also be used to make meringues and other desserts.

Liquid Egg Substitutes Vs Liquid Egg Whites

Another difference between liquid egg substitutes and whole eggs is that whereas you can buy liquid egg whites in a carton, the only possible source of liquid whole eggs is from actual eggs. With the exception of some expensive specialty egg substitutes, you cannot buy liquid eggs without buying whole eggs. This puts liquid egg substitutes in a small niche between regular whole eggs and powdered egg whites, but also gives them an advantage over regular eggs by offering significant health benefits.

Liquid Egg Substitutes Vs Powdered Eggs

Another difference between liquid egg substitutes and powdered eggs is that the former are just egg whites with gums and other ingredients added, while the latter are real eggs that have been dehydrated. Liquid whole eggs are therefore more nutritious than powdered whole eggs. However, this advantage is partially countered by the fact that liquid egg substitutes tend to cost less per serving because they do not require refrigerated storage.

How Does The Egg Become Liquid?

As you boil an egg, the protein and fat molecules in it jostle about more and more vigorously as they reach a temperature above 100°C. At some point, the watery albumen around the yolk breaks into pieces. The way these fragments of white disperse resembles a transformation from a solid to a liquid. In fact, this is precisely what happens: the egg becomes liquid.

A raw egg is very different from a hard-boiled one. If you crack open a typical raw egg left out at room temperature, its white (or albumen) will run all over your hand and onto your countertop as you try to fish its yellow center out with your fingers or spoon—clearly not how hard-boiled eggs behave. The white of a raw egg is also thick, viscous, and transparent. Gradually cooking alters this albumen’s properties, until it reaches the ideal consistency that delivers just the right amount of viscosity to form thin liquid membranes that encase each yolk in a neat little package.

This change occurs because heat causes proteins to unfold—that is, to lose their three-dimensional structure (or native state) and adopt new shapes (denatured states). As eggs cook, they become increasingly firm as most of their protein molecules unravel into long strings or clumps called polymers. These long molecules move about freely like snakes uncoiling with increasing motion at higher temperatures; but they don’t dissolve in water like real polymers do. Rather, they form a meshwork that traps water molecules in the egg white, which becomes thick with increasing heat and viscosity.

At around 60°C the protein molecules are about 5000 angstroms long—just beginning to uncoil. By 70°C they are about 7000 angstroms long, their random motion evident when seen through an optical microscope. As you cook longer or hotter at temperatures above 70°C, more proteins unfold since each molecule is subject to thermal agitation eventually exceeding its breaking point of perhaps 80°C. At this temperature most of the denatured proteins have lost their original shape and can stretch out almost flat with their nonpolar amino acid side chains exposed on the outside of the molecule. These long flat molecules tend to clump together, which makes the egg white increasingly firm and opaque until it reaches its gel or solid state at 80-90°C.

An individual protein molecule from an egg white can be seen in this micrograph. The length of a polymer molecule depends primarily on temperature: more thermal energy means more agitation and longer lengths until the molecules become so long that they begin to intertwine with one another into a weblike network. Then the whole volume becomes semisolid rather than liquid because only a portion of each polymer molecule is actually extended but not all overlapping one another. This meshwork traps water which prevents small blobs of albumen from separating out as steam bubbles during boiling or cooking, resulting in a semisolid egg white.

But the protein isn’t the only factor that influences egg consistency. Egg yolk has many proteins too, but its dominant macromolecules are fatty substances called lipids which give the cooked yolk a smooth creamy texture regardless of how it was cooked or at what temperature. You can see this difference if you stop the cooking of an egg midway between hard- and soft-boiled stages. If you crack open such an “in-between” egg, the yellow yolk will be slightly runny like raw eggs while the exterior is relatively hard—the best of both worlds in terms of texture! By contrast, overcooking turns egg yolks into dry crumbles much more albumen denatures, which is why overcooking eggs is a bad idea.

If you wish to maximize the nutritional value of your eggs, however, choose one with its air cell intact. That’s because air contains about 80% inert nitrogen gas which offers no caloric contribution for metabolism even though it occupies nearly 21% of our atmosphere at sea level. Air sacs form when egg albumen gets trapped between the developing embryo and inner shell membrane before incubation begins. Consequently, an intact air pocket indicates that the egg was never fertilized and hence never allowed to begin embryonic development—a relief if you’re trying not to get pregnant!

Liquid Eggs Uses:

Liquid eggs are becoming more popular, especially for baking. Here are some tips on how to use liquid eggs.

1) There is a three minute rule where you need to beat the egg whites or yolks not more than 3 minutes unless they’re whole eggs. Liquid eggs will end up curdling if beaten too long. The same goes for mixing with other ingredients that have high acidity levels like lemon juice or cream of tartar.

2) If you want your baked goods to rise evenly, mix the liquids first then gently fold in the dry ingredients until just combined. Don’t overmix, otherwise it won’t rise evenly.

3) If you want your baked goods to have a rich and moist texture, use cold ingredients. The cold temperature allows the liquids to combine properly with dry ingredients without over mixing it and making the finished product tough and dry.

4) Make sure to watch out for expiration dates on liquid eggs as they go bad after about thirty days. Frozen liquid eggs last up to three months in their unopened container but once opened should be used within two weeks or two months if frozen. Although it is possible to freeze them, do not let the containers sit at room temperature for more than one hour before putting them back in the freezer as they will thaw quickly and lose quality.

5) Liquid eggs usually come in either dozen or four ounce containers. So you can use them in any recipe that calls for eggs that are called for by weight or volume. Liquid eggs also have the same nutritional value as regular eggs except they contain less cholesterol.

6) For all your liquid egg needs, be sure to check out Poultry Supply Store. They offer several sizes of liquid eggs to help you make all your baked goods!

Hello readers, thank you for coming here today. I hope this article was helpful and gave you ideas on how to use liquid eggs! Have a great day!

Step-by-Step Guide: How To Make Eggs Ratatouille?

Ingredients:

• 1/2 tsp. oil 
• 2 small eggplant, cut into 1cm dice (I used one regular eggplant and one Japanese eggplant)
• 250g button mushrooms, sliced
• 1 red capsicum, cut into 1cm dice (again, I used half a large pepper) 
• 3 cloves garlic, minced 
• 400g tin diced tomatoes 
• 2 tbsp tomato paste 
• 1 bay leaf 
• Salt and pepper to taste
• Oil for frying 
• 6 eggs (medium in size)
• Handful of basil leaves or coriander leaves to serve 

Instructions:

Step 1: Heat 1/2 tsp. oil in a heavy-based saucepan over medium heat and saute the eggplant for 10 minutes or until cooked through. Add mushrooms and capsicum, cook for ten minutes. 

Step 2: Add the garlic, tomato, tomato paste and bay leaf to pot; season with salt and pepper; stir to combine well. Cook, stirring occasionally, for about 15 minutes or until vegetables are tender.

Step 3: To fry eggs sunny side up, heat about 1/2 tsp oil in pan over medium heat. Carefully crack eggs into pan one by one without breaking the yolks (you might need another person’s help with this). Cover and cook for two minutes or until whites turn opaque before transferring to a plate. 

Step 4: Divide the ratatouille among bowls. Top each with an egg and basil leaves or coriander leaves to garnish, if desired. Serve immediately with crusty bread.

FAQs

What Is A Liquid Egg White? How Do You Pasteurize It?

Liquid Egg Whites are the product of breaking eggs, removing some or all of the contents not allowing any harmful bacteria to enter or contaminate the remaining egg white. Once the contents have been carefully removed, they undergo a Thermalization process which heats up all parts of the egg whites at a temperature prior to reaching its boiling point so that no more germs could be alive and multiplying during that period. This prevents botulism from occurring in the future where you get that foul taste after consumption. After heating, Liquid Egg Whites then pass through a chilling stage chilling them back down to 4°C making them ready for pasteurization. Pasteurization acts as an extra safety net to eliminate any bacteria that may still be alive at that time. It is then packaged in its container for consumer consumption.

What Are The Benefits Of Liquid Egg Whites?

Liquid Egg Whites can save you lots of time cooking and also save you money because you don’t have to buy whole eggs, only the whites. Liquid egg whites are also a great source of protein with little or no fat depending on how much water is left. 

Who Would Benefit From Using Liquid Egg Whites Over Real Eggs?

Anyone who is trying to eat healthy will definitely benefit from consuming this product simply because it has lower fat content compared to a regular whole egg – which means less cholesterol! 

Who Should Not Consume Liquid Egg Whites? 

Those allergic to eggs are not recommended to have Liquid Egg Whites. It is also important to note that those who do not like the taste of eggs should not consume this product as well because it may taste a bit different from real egg whites and might need some getting used to.

What Is An Egg White? How Do You Pasteurize It?

An Egg White (or more commonly referred to as just ‘eggs’) is the protein-rich portion of an egg consisting primarily of water (90%) and protein (10%) with little or no fat depending on how much water is left. As for how they’re pasteurized, ingredients such as salt, onion powder and other spices are added into the Chicken Eggs before they undergo pasteurization processes which could include heat to eliminate any harmful bacteria. After pasteurization, they are then packaged into their containers ready for consumer consumption.

Who Would Benefit From Using Egg Whites Over Real Eggs?

Anyone who is trying to eat healthy will definitely benefit from consuming this product simply because it has lower fat content compared to a regular whole egg – which means less cholesterol! 

Who Should Not Consume Egg Whites? 

Those allergic to eggs are not recommended to have Egg Whites. It is also important to note that those who do not like the taste of eggs should not consume this product as well because it may taste a bit different from real egg whites and might need some getting used to.

Are Liquid Eggs Healthier Than Real Eggs?

In terms of health, Liquid Egg Whites are healthier than Real Eggs because they have less fat and cholesterol content.

Are Liquid Eggs GMO-Free? 

Yes, Liquid Egg Whites are 100% U.S organic eggs from chickens not treated with antibiotics or animal byproducts which means it’s definitely Non-GMO! 

What Is The Shelf Life Of A Package Of Liquid Egg Whites? 

The shelf life for a package of Liquid Egg Whites varies depending on how long its pasteurization process lasts which could be up to a few months in most cases. 

Is Liquid Egg Substitute Healthy? Why?

Liquid Egg Substitute is healthy because it has less fat and cholesterol than a regular whole egg.

What Is The Protein Content Of Liquid Egg Whites? 

The protein content of Liquid Egg Whites is about 70% of its total weight. 

How Much Cholesterol Does An Egg Have? How Much Do Liquid Eggs Have?

An egg contains 300mg of cholesterol while Liquid Egg Whites have 0% cholesterol.

Do Liquid Eggs Have Less Fat Than Regular Eggs?

Liquid Egg Whites contain about 2 to 4 grams of fat in one cup whereas Real Eggs have around 5 to 9 grams in one regular egg.

Conclusion 

The choice between liquid eggs and real eggs is a personal one, but it’s worth noting that there are some differences. Liquid egg products offer convenience for those who may not want to go through the process of cracking open an actual egg or cooking up a batch in a pan. But traditional whole eggs have more protein per ounce than their liquid counterparts. As always, if you’re going to make this decision yourself, do your research on what might be best for your recipe. And don’t forget–the only way to know which is better is by trying them both!