Egg Substitutes

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
Largely impelled by the public desire for cholesterol-free eggs, food manufacturers have come up with formulations that imitate whole beaten eggs, and can be cooked into scrambled eggs or omelets or used in baking. These products consist of genuine egg whites mixed with an imitation of the yolk, which is usually made from vegetable oil, milk solids, gums that provide a thick consistency, as well as colorings, flavorings, and vitamin and mineral supplements.