What Makes a Great Egg Substitute?
If you’re watching your cholesterol or have other dietary concerns, egg substitutes are a smart alternative to real eggs. Considering that a serving of just two eggs exceeds the recommended daily cholesterol intake, egg substitutes are ideal for multi-egg dishes such as omelets or scrambles. A great egg substitute will appear moist and airy, with a yellow color reminiscent of a real egg’s yolk. Above all, it should look like a real scrambled egg. Compared to a real hard-boiled egg, a high-quality egg substitute will have a moderate aroma. Some sulfur may be detectable, but it should be egg sulfur rather than undesirable sulfur. Saltiness and sourness (each at low levels) should be the most evident basic tastes in a top egg substitute, with a very slight amount of sweetness perhaps apparent as well. Egg flavor should dominate the flavor profile of a great egg substitute. When cooked, the egg substutute should be tender and fluffy, and taste and feel as similar to a real egg as possible.
