Though there is currently no concrete medical reason why the average person should limit their weekly intake of eggs, people who are either vegetarian, have egg allergies, or who have been advised by their physician to cut back on cholesterol intake, can turn to egg substitutes as an alternative to shell eggs.

Egg substitutes come in many different forms—from frozen to liquid to powdered. Some eliminate cholesterol by using a combination of egg whites (cholesterol is found in the yolk), vegetable oil, and food coloring. These products are great for making scrambled eggs, omelets, and for use in baking. In addition, they retain the high-quality protein found in shell eggs. For vegetarians and those with allergies, there are substitutes made without any egg at all. Some of these products are meant for scrambling and others for baking, but none can supply the same nutrients as shell eggs.

Whichever type of egg substitute you choose to use, keep in mind that 1/4 cup of liquid egg substitute is equal to one large egg. If the egg substitute comes in powder form, check the directions on the package for conversion information. 

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