Some of the major benefits of cooking with egg substitutes are that they are lower in calories, cholesterol and fat than real eggs. Conveniently available in frozen, refrigerated or powdered form, egg substitutes can be used in any egg recipe.
Egg substitutes are pasteurized for added safety, so there is a lower risk of food poisoning from slightly undercooked egg substitutes compared to the risk from undercooked real eggs. In addition to commercially produced egg substitutes, other products can be used in place of eggs for specific recipes. In baked goods, real eggs can be replaced with flax seeds mixed with water. Silken tofu, bananas and yogurt are also good alternatives for eggs in baking.