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Egg substitute

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By Bo Friberg

Published 1989

  • About
A liquid made of egg whites, processed with corn oil, tofu, powdered skim milk, food coloring, and other additives. While egg substitutes contain no cholesterol and only a trace amount of fat, they still contain relatively the same amount of sodium as real whole eggs. Egg substitutes are sold in cartons, frozen or refrigerated, and can be scrambled and used in many baking and savory items calling for whole eggs.

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