Q&A: Food for thought ... Egg substitutes comparable to real thing


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What is the difference between a whole egg and an egg substitute? Are there other things that can be used in recipes as egg substitutes?

The difference between a whole egg and egg substitute is that the egg substitute is made from just the egg white, which reduces the cholesterol, fat and calorie content of the egg but not the amount of protein provided. Egg substitutes are also pasteurized for safety and reduction of bacteria.

Nutrition comparison:

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