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Old 03-12-2005, 07:32 AM   #11
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I started using various egg 'substitutes' (as mentioned, not really egg subs, in reality they're colored egg whites) when hubby was told to get his cholesterol down. In fact, we found that in the long term, his cholesterol is not one that can be controlled to any real extent by diet. BUT, that said, I've found them to be very, very convenient for a small household (2 of us) that aren't truly egg lovers. Do NOT get me wrong, there are a few times a year I go out and buy a dozen eggs because I really want a poached, boiled, or fried egg. However, these are great to have on hand for general recipe use and a nice light omlet with a salad which is a mid-week summer staple in our lives. I tend to keep two brands on hand -- scramblers and egg beaters -- mostly because one comes in "two egg" size, one in "four egg" size. You never have to worry about them going bad and they fit a lot of needs.
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