What Makes a Great Egg Substitute?

If you are watching your cholesterol or have other dietary concerns, egg substitutes are a good 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 like omelets or egg scrambles. They can also be used in most without affecting most recipes that call for eggs. Our chefs define a high-quality egg substitute as having a yellow color that is reminiscent of an egg yolk. Egg white substitutes should be similar in color to actual egg whites, and they should not have a yellowish green hue. There should be low moisture content with no excess water pooling around the egg. The aroma intensity should be low, but egg substitutes should still give off a clear egg impression. The appropriate taste profile exists when an egg substitute has a low saltiness and an even lower level of sweetness. These basic tastes, at the right levels, will create the appropriate taste balance. Among the flavors, there should be no inappropriate off notes detracting from the overall flavor, and there should be some discernible egg flavor. When cooked, the eggs should be tender. Their density should be fluffy and they should have a fast dissolve. Some people choose egg substitutes for their dependable fluffiness, which is exactly what you should expect on a consistent basis.

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Tasting terms

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • taste profile

    The expected levels of each basic taste in any given food; defines the overall taste balance. Example: The taste profile of baking chocolate is led by bitterness that is balanced by a low amount of sweetness.

  • basic tastes

    Tastes that are experienced exclusively by the tongue, and not in conjunction with the sense of smell. The basic tastes are sweet, sour, salt, bitter and umami. Example: If a raw onion is tasted while one’s nose is pinched, only the sweet and sour basic tastes will come through.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • off notes

    Inappropriate flavors, such as rancid or oxidized oils, freezer burn, plastic, metallic or other flavors acquired from a food’s packaging and storage. Example: Canned pineapple that picks up a metallic flavor from its can or stale flavors from freezer burn in a frozen entrée are types of off notes.