You can easily adapt most recipes for yeast breads, muffins, cakes, cookies, egg casseroles, sauces, puddings, and custards. Egg products are not recommended as a substitution in cream puffs or popovers - they won't puff or pop. For substitutions, follow manufacturer's recommendation for this. Use egg substitutes in uncooked or slightly cooked recipes as they are pasteurized.
Pasteurization destroys salmonella bacteria.
This makes them safe to eat if the egg is not cooked to 160 degrees F. Commercial egg substitutes are a perfect alternative in recipes that traditionally rely on uncooked eggs, such as mayonnaise, Caesar salad dressing and eggnog. Copyright Information Copyright 1995 by the Board of Trustees of the University of Illinois. The information provided is for educational purposes only. References to commercial products or trade names do not constitute an endorsement by the University of Illinois and do not imply discrimination against other similar products.