When I used to work in a bakery we got the frozen quart size of papetti's egg whites. I'm not sure if the ones from the grocery store are different or if I had bad luck but I've never been able to get them to whip since! Although when those came out of the container they came out in globs; like real egg whites where as these look like cloudy water. Has anyone tried the egg beaters brand? I'm thinking specifically for using in my vanilla cake. I don't whip them first, just stream them in. When I had tried with a different brand in the past I thought it made them gummy but maybe I just had bad luck. I'm wondering if I do half egg beaters whites and half real egg whites if that will work. I'm just starting an at home business and won't be selling ice cream or custards at the farmers market so not sure what business use I'd have for the yolks. Unless I could pair yolks with a bit of the egg beaters whites to replace a whole egg in cake. Does anyone know if that would work either? Thanks!

not tried egg beaters, but LOVE eggology