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 Advantages

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.

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 Tips

Skillet Scrambling: Pour egg substitute into a non-stick 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-stick 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.
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.

Recipes:

Vegetable Omelet
Ingredients
1 cup egg substitute
1/3 cup sliced fresh zucchini
1/3 cup sliced fresh yellow pepper
1/3 cup sliced fresh red bell pepper
1/4 cup sliced fresh mushrooms
1/4 cup fresh broccoli florets
2 teaspoons margarine or butter, divided
1 teaspoon Italian seasoning
Fresh chive sprigs, for garnish

Directions
In an 8-inch non-stick skillet, over medium heat, saute broccoli, mushrooms, peppers and zucchini in 1-teaspoon butter or margarine and 1-teaspoon Italian seasoning until tender.
Remove from skillet; keep warm.
In same skillet, over medium heat, melt 1-teaspoon margarine or butter.
Pour egg substitute into skillet.
Cook, lifting edges to allow non-cooked portion ot flow underneath.
When almost set, spoon vegetable mixture in center of omelet.
Fold two halves over vegetable mixture.
Slide onto serving plate.
Garnish with fresh chives.
Nutrition information per omelet:
Calories: 121
Carbohydrate: 7g
Total fat: 5g
Saturated fat: 1g
Sodium: 292mg
Protein: 13g
Cholesterol: 0
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Greek Omelet
Ingredients:
Nonstick cooking and seasoning spray
1/4 cup diced cooked potato
2 tablespoons sliced green onion
1 small clove garlic, minced
2 teaspoons sliced black olives
3/4 cup egg substitute
1 tablespoon skim milk
Dash dried oregano
Dash black pepper
1 tablespoon Feta cheese, crumbled

Directions:
Spray an 8-inch skillet or saute pan with cooking and seasoning spray.
Cook and stir potatoes, green onion and garlic one to two minutes over medium heat, until potato is lightly browned.
Stir in olives.
Meanwhile, combine egg substitute, milk, oregano and pepper.
Pour over mixture in skillet.
Cook over medium heat, carefully lifting edges as mixture sets, to allow non-cooked portion ot flow to bottom of pan.
Sprinkle Feta cheese over half of the omelet.
Carefully lift omelet and fold in half. Slide omelet out of pan onto serving plate.
Nutrition information per 3-egg omelet:
Calories: 171
Carbohydrate: 14g
Saturated fat: 1g
Sodium: 535mg
Protein: 21g
Total fat: 3g
Cholesterol: 9mg
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Cinnamon Cream Cheese Strata
Ingredients:
Nonstick cooking and seasoning spray
1 loaf (1 pound) sliced cinnamon raisin bread, cut into 1-inch cubes, divided
1 package (8 ounces) reduced fat cream cheese, softened, divided
2 cups skim milk
1 cup egg white egg substitute
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup maple syrup

Directions:
Spray a 2-1/2 quart casserole with nonstick cooking and seasoning spray.
Layer one-third of bread on bottom of casserole.
Top with one-third of the cream cheese.
Repeat layers twice.
Combine milk, egg white egg substitute, cinnamon, vanilla and syrup.
Pour over bread mixture.
Cover with plastic wrap and refrigerate overnight.
Preheat oven to 350-degrees.
Uncover casserole and bake 60 to 70 minutes or until lightly browned and knife inserted near center comes out clean.
Let stand ten minutes before serving.
Nutrition information per slice:
Calories: 194
Carbohydrates: 27g
Saturated fat: 2g
Sodium: 253mg
Protein: 10g
Total fat: 5g
Cholesterol: 11mg
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Apple French Toast Strata
Ingredients:
Nonstick cooking and seasoning spray
4 large slices sourdough brad, cut into 1-inch cubes, divided
1 package (8 ounces) reduced fat cream cheese, cut into small cubes
1 large Granny Smith apple, peeled, cored and chopped
1-1/2 cup egg substitute
1 cup skim milk
1-1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 tablespoons powdered sugar
Maple syrup or fruit flavored syrup, if desired

Directions:
Spray an 11 x 7-inch baking dish with cooking and seasoning spray.
Layer half of bread cubes on bottom of baking dish.
Cover evenly with all of the cream cheese.
Sprinkle with chopped apple.
Top evenly with remaining bread cubes.
Combine egg substitute, milk, cinnamon and vanilla.
Pour over bread mixture.
Cover with plastic wrap and refrigerate overnight.
Preheat oven to 375-degrees.
Uncover dish and bake 35 to 40 minutes or until knife inserted near center comes out clean.
Let stand ten minutes.
Sprinkle with powdered sugar just before serving.
Serve with maple syrup or fruit flavored syrup, if desired.
Nutrition information per serving (1 slice):
Calories: 148
Carbohydrate: 15g
Saturated fat: 3g
Sodium: 270mg
Protein: 10g
Total fat: 5g
Cholesterol: 16mg
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Brunch Egg Fajitas
Ingredients:
4 flour tortillas (6 to 7-inches in diameter)
Nonstick cooking and seasoning spray
1 /4 cup chopped red and/or green bell peppers
2 tablespoons sliced green onion
1 large clove garlic, minced
2 tablespoons sliced black olives
1-1/2 cup egg substitute
3 tablespoons skim milk
1 /8 teaspoon pepper
1 /2 cup (2 ounces) shredded Jalapeno Jack cheese
Salsa, if desired

Directions:
Preheat oven to 350-degrees.
Wrap tortillas in foil.
Bake ten minutes or until hot and soft.
Meanwhile, spray 10-inch skillet or saute pan with cooking and seasoning spray.
Cook and stir peppers, onion and garlic over medium-high heat one to two minutes or until tender-crisp.
Stir in olives.
Combine egg substitute, milk and pepper.
Pour over vegetable mixture.
Cook without stirring until mixture begins to set on bottom and sides.
Lift and fold partially cooked eggs so that non-cooked portion flows to bottom of pan.
To serve, divide egg mixture evenly over one half of each tortilla.
Sprinkle each with cheese.
Fold in half and serve topped with salsa, if desired.
Nutrition information per serving (1 fajita):
Calories: 247
Carbohydrate: 25g
Saturated fat: 4g
Sodium: 592mg
Protein: 16g
Total fat: 9g
Cholesterol: 15mg
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Cajun Egg Sandwich
Ingredients:
Nonstick cooking and seasoning spray
1 cup chopped smoked reduced-fat turkey sausage
1/4 cup sliced green onions
1 large clove garlic, minced
1-1/2 cup egg substitute
3 tablespoons skim milk
1/8 teaspoon red pepper
1/8 teaspoon black pepper
1 can (14.5 ounces) chopped tomatoes with jalapeno peppers, drained
3 large English muffins, split, toasted
Hot pepper sauce, if desired

Directions:
Spray 10-inch skillet with cooking and seasoning spray.
Cook and stir sausage, onions and garlic one to two minutes or until tender-crisp.
Meanwhile, combine the egg substitute, milk and peppers.
Pour into skillet.
Cook without stirring until mixture begins to set on bottom and sides.
Lift and fold partially cooked eggs so non-cooked portion flows to bottom of pan.
Heat tomatoes until warm.
Divide egg mixture evenly over English muffin halves.
Spoon some tomatoes over each.
Serve with hot pepper sauce, if desired.
Nutrition information per serving (1 sandwich):
Calories: 140
Carbohydrates: 16g
Saturated fat: <1g
Sodium: 537mg
Protein: 12g
Total fat: 3g
Cholesterol: 16mg
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Double Corn Chili Muffins
Ingredients:
1-1/4 cup flour
3/ 4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon chili powder
1/8 teaspoon salt
1 cup skim milk
1/4 cup egg substitute
3 tablespoons vegetable oil
1 cup canned corn with chopped red and green bell peppers, drained
Nonstick cooking and seasoning spray

Directions:
Preheat oven to 400-degrees.
Combine flour, cornmeal, sugar, baking powder, chili powder and salt.
Stir in milk, egg substitute and oil just until all ingredients are moistened.
Stir in corn.
Divide batter evenly between twelve 2-3/4-inch paper-lined and sprayed muffin cups.
Bake 17 to 19 minutes or until wooden pick inserted in center comes out clean.
Serve warm or at room temperature.
Nutrition information per serving (1 muffin):
Calories: 148
Carbohydrates: 25g
Saturated fat: <1g
Sodium: 193mg
Protein: 4g
Total fat: 4g
Cholesterol: <1mg
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Banana Cherry Bread
Ingredients:
2 cups all purpose flour
2/3 cup firmly packed light brown sugar
1/2 cup dried tart cherries
1-1/2 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cup mashed ripe banana
1/2 cup skim milk
6 tablespoons egg substitute egg whites
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Nonstick cooking and seasoning spray

Directions:
Preheat oven to 350-degreees.
Combine flour, sugar, cherries, baking powder, cinnamon, ginger, baking soda and salt.
In a separate bowl, combine bananas, milk, egg substitute egg whites, oil and vanilla.
Stir into flour mixture just until blended.
Spoon batter into well-sprayed 8-1/2 x 4-1/2-inch loaf pan.
Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean.
Let bread rest in pan 15 minutes.
Loosen sides with metal spatula.
Carefully remove from pan and cool bread completely.
Wrap in plastic wrap.
Note: Best when prepared and allowed to stand at room temperature overnight.
Nutrition information per serving (1 slice):
Calories: 177
Carbohydrates: 34g
Saturated fat: <1g
Sodium: 137mg
Protein: 3g
Total fat: 3g
Cholesterol: <1mg
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Peach Almond Custard
Ingredients:
1-1/2 cups skim milk
3/4 cup egg substitute
1/4 cup sugar
1/4 teaspoon ground ginger
1/4 teaspoon almond extract
Nonstick cooking and seasoning spray
1 can (8-1/4 ounce) sliced peaches, chopped and well drained
1 tablespoon sugar
1/8 teaspoon ground ginger
Fresh mint, if desired

Directions:
Preheat oven to 325-degrees.
Whisk together milk, egg substitute, 1 /4 cup sugar, 1 /4 teaspoon ginger and almond extract.
Spray four 6-ounce custard cups.
Divide milk mixture evenly between cups.
Place cups in shallow baking pan and fill with very hot water to reach half way up the sides of custard cups.
Bake in preheated oven 50 to 55 minutes or until knife inserted in center comes out clean.
Remove cups from water and cool on wire rack.
Meanwhile, combine peaches, 1-tablespoon sugar and 1/ 8 teaspoon ginger.
Serve custard warm or chilled, topped with peach mixture and garnished with fresh mint, if desired.
Note: If custard is served chilled, it may be removed from cup before topping with peach mixture. Run metal spatula around edges and invert onto serving plate.
Nutrition information per serving (1.6 ounce custard cup):
Calories: 168
Carbohydrates: 33g
Saturated fat: <1g
Sodium: 166mg
Protein: 8g
Total fat: <1g
Cholesterol: 2mg
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