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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