||Eggs pose a serious risk of foodborne illness due to salmonella contamination.
||Eggs used in processed foods are from further processed eggs which are pasteurized and free from Salmonella. Keep in mind that proper food handling is still important with further processed eggs.
||For many years, consumers and the media have viewed eggs as a high cholesterol food associated with high blood cholesterol levels.
||Studies have shown that saturated fat, not dietary cholesterol from eggs, is the real culprit. Most healthy people can include eggs in their diet.
|Egg Substitutes and Replacers
||Food processors sometimes believe that ingredients provide better functions than real eggs in formulations.
||Eggs provide superior polyfunctional properties. Food processors find that replacers do not function as well as real eggs in various food applications. Often a replacer provides one function only. For example, the substitute may act as a foaming agent but exhibits poor coagulation properties.