Egg Substitutes
- 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.
