I think it's your frozen egg whites.
We have a product here called Eggbeaters, which are pasteurized egg whites with some yellow food coloring and flavorings added. It comes packaged in something that looks like a milk carton and is sold either refrigerated or frozen - I've seen both. There are other brands too, but that's the most common one here.
If you don't want to use an egg subsitute in a recipe, usually the same amount of egg whites will work. The only time I'd stick with the egg substitute is when the recipe doesn't cook the eggs - like when I make low fat Caesar salad dressing - then I want to use the pasteurized eggs.
Hope this helps!
Egg Substitute??? What is this?
