What Are They?
- Frozen or refrigerated products based on egg whites
- Either contains less fat than whole eggs, or are fat-free
- No cholesterol
How to Use
- For most baked goods, substitute 1/4 cup frozen or refrigerated egg product for each whole egg.
- Do not use when recipe requires air being whipped into eggs to leaven it, such as a sponge cake.
- To replace hard-cooked eggs, cook the egg product as you would an omelet and cut it up.
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