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These substitutes enable anyone on a cholesterol-restricted diet to enjoy great-tasting egg dishes.
or frozen egg substitutes are easy to use and readily available.
are based mostly on egg whites, contain less fat than whole eggs, and have no cholesterol.
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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