Since this is a FF nesgroup maybe someone can help me with this. Because of cholesterol problems my doctor has put me on a low fat diet that consists of no eggs whatsoever.  Before this my favorites were scrambled eggs and french toast.  I have tried a few different substitutes, but they just don't taste the same as the 'real' eggs. Does anyone know of a substitute that tastes like the real thing?  I use the substitutes in cakes, recipes etc. and cannot tell the difference, but plain just doesn't get it.  Thanks!

: Since this is a FF nesgroup maybe someone can help me with this. : Because of cholesterol problems my doctor has put me on a low fat diet : that consists of no eggs whatsoever.  Before this my favorites were : scrambled eggs and french toast.  I have tried a few different : substitutes, but they just don't taste the same as the 'real' eggs. : Does anyone know of a substitute that tastes like the real thing?  I : use the substitutes in cakes, recipes etc. and cannot tell the : difference, but plain just doesn't get it.  Thanks!

Since this is a FF nesgroup maybe someone can help me with this. Because of cholesterol problems my doctor has put me on a low fat diet that consists of no eggs whatsoever.  Before this my favorites were scrambled eggs and french toast.  I have tried a few different substitutes, but they just don't taste the same as the 'real' eggs. Does anyone know of a substitute that tastes like the real thing?  I use the substitutes in cakes, recipes etc. and cannot tell the difference, but plain just doesn't get it.  Thanks! I use either Egg Beaters or Better n' Eggs... and make scrambled eggs or omelettes frequently. I've found that adding some seasoning fixes the problem..sometimes it's chopped green onions, bell peppers ( red and/or green), some italian type seasonings or salsa or a combination of things..whatever *you* like.... I'm not a big French toast eater, but if I made it, I'd use some cinnamon and a tiny bit of sugar in with the eggs...(thanks Carol)..bet that would taste great. Debra To reply by email, please delete dd from my address. The spam is getting too thick.

  I have tried a few different substitutes, but they just don't taste the same as the 'real' eggs. Does anyone know of a substitute that tastes like the real thing? I often use a combo of egg substitute and real egg whites. Since all the cholesterol and fat in an egg are in the yolk only, the whites are OK to use.  Just use 2 Tablespoons of egg substitute for each yolk in combination with a real white. Good Luck Pam D

Try adding some basil to your scrambled eggs - mmm good!         Gail To e-mail me, remove nospam.