INGREDIENTS

INSTRUCTIONS

NONE
Here's an egg-cellent suggestion for the health-conscious
breakfaster! Egg substitutes make a great stand-in for the real
thing. They are made with egg whites and contain either no fat and
cholesterol or less fat and cholesterol than whole eggs. To extend
these these heart-healthful benefits, use them not only in egg
dishes, but in breads, muffins, cakes, cookies, casseroles, sauces
and puddings. But don't use egg substitutes in creampuffs or popovers
because they won't puff or pop. Of course instead of using egg
substitutes you can simply use egg whites in place of whole eggs. Use
2 egg whites for each whole egg called in a recipe. If the recipe
requires a large number of eggs, use 2 egg whites and 1 whole egg for
every 2 eggs.
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