Using Egg Substitutes

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.

Continued on page 5:  Salmonella Information