Egg Substitutes

These substitutes enable anyone on a cholesterol-restricted diet to enjoy great-tasting egg dishes.


  • Refrigerated or frozen egg substitutes are easy to use and readily available.
  • These products are based mostly on egg whites, contain less fat than whole eggs, and have no cholesterol.
  • Use 1/4-cup of either the refrigerated or thawed frozen egg product for each whole egg in scrambled egg dishes, omelets, quiches, and stratas.
  • To replace hard-cooked eggs in salads and other recipes, cook the egg product as you would cook an omelet and cut it into bite-size pieces.
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