Placing an egg in a bowl of cold water can test for freshness. A fresh egg will remain on the bottom. Discard any egg that rises to the surface of the water. Egg substitutes may be used in place of whole eggs in cooking to reduce fat and cholesterol. Commonly available in supermarkets and restaurants, egg substitutes were developed by the food industry in response to public concern with cholesterol in eggs.
Egg substitutes are products in which the yolk was removed and replaced with synthetic yolk.
This process yields a product that is a suitable protein source for people on low-cholesterol diets. To ensure your eggs are safe and fresh, only buy eggs which have been stored under refrigeration. At home, store eggs in your refrigerator in the cartoon in which they were purchased. By date printed on the egg carton and always cook eggs thoroughly. Shelby Wilson is a student volunteer at U.C. Cooperative Extension and studies nutritional science at Cal Poly.