When I started making my own breakfast sandwiches, I started with frozen egg patties. You can read all about that in my post about the Lazy Girl Breakfast Sandwich. Then I thought maybe I could have a bigger serving of eggs if I made them myself.
First I tried one of those double sided small pans. That did not go well. Not only was the egg patty too big for an English Muffin, it was also a mess. No matter how careful I was, some egg still oozed out the side during the flip. I also had issues burning them. Maybe that was user error, but they never turned out quite right. The worst part was that I could only make one at a time. I am always looking for the balance between being healthy and convenient. This option was NOT convenient for me!
I saw a post on another blog about using muffin tins and baking the eggs, but I thought that would make the egg patty too small. Luckily a reader posted that she uses a whoopie pie pan to make her eggs. I didn’t even know such a pan existed! I went on the hunt and FINALLY found one on clearance at Bed, Bath, & Beyond. I knew I could get one on Amazon, but I wanted to see it in person before I bought it. There was really no need to see it. I looked at it for about 5 seconds before I bought it – ha ha!
I thought maybe I could save money by buying whole eggs instead of egg beaters, so I bought a dozen and gave it a shot! The concept was simple enough. Crack open an egg into each opening of the pan. Each opening was really full, but it just fit. I used large eggs. If I had used extra large, I am confident it would have been overflowing. I used a sharp knife to break the yolk and spread it around for even taste. I didn’t realize that would be such a process. I thought I could just poke the yolk once with a fork and have the yolk flowing, but it took a little work.
I had to be SO careful getting these in the oven, because I just thought for sure that I was going to spill them everywhere. 🙂 These were baked at 350 degrees for 10-15 minutes, until set. A couple of them bubbled up, but otherwise they turned out great.
The flavor of the eggs was great. I did like them better than the frozen patties, but it wasn’t a significant difference. For the effort involved, I don’t know if was worth saving $.20 per sandwich. Yes, I realize that is a difference of $2.40 per dozen, but I think my time is worth more than $2.40. That’s just me. 😛
The next step in the evolution of my eggs was to try egg whites. This was mainly done to reduce the overall points+ value of the sandwich. It is about 2 points+ for a whole egg and about .5 points+ for the equivalent in egg whites. Of course, buying whole eggs and separating out the whites is an option, but not one that I was interested in for the time involved. Instead I purchased All Whites to test out.
I intended to use 1/4 cup for each patty, but it wouldn’t fit without overflowing. I ended up using 3 Tablespoons per egg patty. The serving size on the container is 3 Tbsp, but it USED to be 1/4 cup. The package says that 1/4 cup is the equivalent of 1 large egg, so WHY wouldn’t they keep that as the serving size? It doesn’t make sense to me. Regardless, they baked without any issues. I don’t know if you can tell in the photo, but I actually put my whoopie pie pan on top of another baking sheet just in case there was any overflow. I think that affected the cooking time because I had to cook these longer than the whole eggs. I think I ended up cooking them about 20 minutes at 350 degrees. The flavor was good. I didn’t really miss the yolk, but that could be because I am used to egg substitute. Either way, I think this is a great option for the calorie savings.
The final thing I tried was using original egg beaters. I didn’t expect this to be any different that the egg whites, but they are less expensive if you buy the store brand. A 32oz carton is only $3.88 for the Great Value brand, but it’s $4.44 for All Whites and $4.98 for the Egg Beaters brand. It’s not a huge savings, but I figured if the flavor and points are the same, why not save where I can? Like the egg whites, I used 3 Tbsp per patty. I didn’t use a double pan this time, and I baked them for 10 minutes at 350 degrees and they turned out perfect! My only issue was that I ran out of egg beaters, so I couldn’t do a whole pan at once! 😉
I think I will probably stick with generic egg substitute for now because of the combination or calories, cost, and convenience. I’ve been thinking about trying southwest egg beaters to mix it up too, but they are more expensive. What’s your favorite?