Eggs vs Egg Substitutes
 

Hi all,

I'm back on the SBD starting this week - have some extra lbs to lose to get back to where I'm comfortable (about 10). I do remember how tired I got of eggs in the morning and have been looking at various online resources with breakfast recipes (like ricotta muffins etc). One question is that many recipes have "eggs" in the ingredient list. Is it ok to use the egg substitute? My concern is that those are essentially egg whites and I'm not sure if that makes a difference in cooking something like muffins, or crepes.

Any thoughts?

Thanks,

Laurianne

From my experience, egg substitutes work fine in most recipes. :)

I almost exclusively use egg substitute since I have cholesterol issues.