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egg substitutes
Definition: A liquid sold in cartons, this product is usually a blend of egg whites, food starch, corn oil, skim-milk powder, tofu, artificial coloring and a plethora of additives. It contains no cholesterol but each serving is almost as high in sodium as a real egg. Egg substitutes can be scrambled and also used in many baking and cooking recipes calling for whole eggs.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food
Lover's Companion, Second Edition, by Sharon Tyler Herbst |
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