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The Egg Substitute Advantage

The Egg Substitute Advantage

If you enjoy great food and are concerned about your health, you will love using egg substitute. The tasty way to eat right, egg substitute easily replaces whole eggs in your meals and recipes while providing the flavor you love.

The Egg Substitute Advantages

Whole Egg

  • No fat
  • No cholesterol
  • Only 30 calories per serving - less than half the calories of whole eggs
  • No preservatives
  • Pasteurized for safety
  • Convenient and versatile

Egg substitute can be found in both the refrigerated dairy case or frozen breakfast section of your supermarket. You can also find egg white powder, which will keep longer without the need for freezing.

Nutrition Comparison

One Whole Shell Egg:  Fat, 5g, Cholesterol, 210mg, Calories, 75, Protein, 6g, Pasteurized for safety - NO

Egg Substitute:   Fat, 0, Cholesterol, 0, Calories, 30, Protein, 6g, Pasteurized for safety - YES

Egg Substitute for Your Cooking and Baking Needs

Use egg substitute in place of whole eggs in all your favorite dishes. Made from real, pasteurized egg product, it is perfect for scrambled eggs, omelets and French toast or even recipes that call for non-cooked eggs, such as Caesar salad dressing, bearnaise sauce and egg nog. Whether you are preparing main meals, side dishes or desserts, you will love the versatility and great taste of egg substitute.

Handy Egg Substitute Tips

Scrambled Eggs

  • Skillet Scrambling: Pour egg substitute into a non-sa skillet over medium heat. Let product set for 30 seconds. Push cooked portion to center with a spatula. Do not stir.
  • Microwave Scrambling: Pour one-half cup egg substitute into a microwave-safe bowl. Cover and cook on high power for one minute. Stir. Cook one-half to one minute more until set but slightly moist.
  • Hard Cooked: Pour egg substitute into a non-sa skillet. Cover; cook for ten minutes over very low heat. Cool, then chop into cubes and use to make egg salad or egg sandwiches.
  • Breading: Use egg substitute to coat chicken, fish or other foods before cooking with bread crumbs or flour.

Measuring Egg Substitute

  • One-quarter cup egg substitute equals one whole egg.
  • Three tablespoons egg substitute equals one egg yolk.
  • Two tablespoons egg substitute equals one egg white.

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