Real Eggs vs Replacers

REAL Eggs or Egg Replacers?

Accept no substitutes!

Over the past few years there’s been a great deal of discussion, research and application work done to replace eggs with various products. And while any number of companies are working hard to develop a product that can compete head on with this most versatile of ingredients – the fact of the matter is – when eggs are added, it simply appears on the ingredient statement as eggs. On the other hand, adding replacers increases the complexity of your ingredient statement.

Eggs remain one of nature’s most perfect foods – and used as a functional ingredient, they improve other foods as well! In addition to contributing more than 20 functional properties, eggs possess unique functionalities and attributes unequaled by any single egg alternative.

Research supports findings that eggs require more than a simple 1:1 substitution with an egg alternative to acquire similar ingredient functionality in many prepared foods.1 It takes more than one ingredient to replace the multiple functionalities of eggs, running the risk of increasing costs, while losing the eggs’ natural appeal.

Egg products are a valuable tool in meeting diverse formulations requirements while providing the clean labels consumers crave.

It’s simple – adding eggs adds value!


1 REAL Eggs Make a Real Difference,”

History of the Egg Products Industry

The egg products industry is not new. Egg dehydration began in the late 1800s in the central United States and processing of liquid and frozen egg products began around 1930 to 1940. When the Panama Canal opened and low-cost dried-egg imports from China entered the market, production of dried eggs dropped off in the U.S. The industry revived, however, to supply military and lend-lease needs during World War II. These early dried eggs did not possess the functional quality and market appeal of modern egg products. Fortunately, an increasing variety of good-tasting, easy-to-use egg products are available today due to significant breakthroughs in egg processing.

  • Addition of ingredients to improve physical characteristics and functional performance, including:
    • Carbohydrates, such as corn syrup and sugar, or salt to help preserve whipping properties of dried whole egg and yolk products
    • Gums and starches to improve the quality of products that are precooked, frozen, thawed and reheated
    • Salt, sugar or corn syrup to control gelation of frozen products containing yolk
    • Skim dry milk solids and vegetable oil to improve texture and appearance of scrambled egg mixes
  • Desugaring, or stabilization, the removal of natural glucose and other reducing sugars from eggs by microbial or enzymatic fermentation to prevent these sugars from reacting with amino acids to improve storage stability by eliminating a potential brown discoloration of dried egg powder during heat treatment for pasteurization and later drying;
  • USDA-verified laboratory analysis and monitoring of pasteurization to ensure pathogen-free products;
  • Automated egg-breaking equipment which separates egg whites, yolks and shells; and innovative processing and packaging technology.

Click here locate a U.S. supplier of egg products.

AEB: Environmental Footprint Study - Fact Sheet

Researchers from the Egg Industry Center recently released results from a new lifecycle analysis (LCA) study of U.S. egg production systems that showed the egg supply chain has significantly decreased its environmental impact in the past 50 years. Even though egg supply has increased since 1960, the U.S. egg industry is leaving a smaller environmental footprint today.

Overall Study Facts:

In 2010, the total supply of eggs produced was 77.8 billion, which is 30% higher than the 58.9 billion eggs produced in 1960.

Despite producing more eggs in 2010, the total environmental footprint in 2010 was 54% – 63% lower than the environmental footprint in 1960.

Using 1960 technology to produce the 2010 egg supply would have required 78 million more hens, 1.3 million more acres of corn and 1.8 million more acres of soybeans.

In comparison to 1960 technology, egg farmers are able to feed 72% more people with just 18% more hens using today’s egg production methods.

Environmental Footprint Highlights:

Compared with 1960, 2010 egg production has

  • 71% lower greenhouse gas emissions or carbon footprint;
  • 65% lower acidifying emissions (nitric oxide, nitrogen dioxide, sulfur dioxide and ammonia);
  • 71% lower eutrophying emissions (the introduction of nitrogen and phosphorus into the environment);
  • 31% lower cumulative energy demand (the direct and indirect energy need for the entire egg production process); and
  • 32% less water use per dozen eggs produced.

Egg Production Highlights:

Compared with 1960, hens in 2010:

  • Produce 27% more eggs per day and are living significantly longer as their mortality rate has fallen by 57%; and
  • Use 26% less daily feed, and at the same time have a 42% higher feed conversion rate.

Due to advancements in nutrition and bird breeding, young hens now weigh 30% less and the laying hen require a little over half the amount of feed to produce a dozen eggs.

Young hens are also living significantly longer in 2010, with a 70% decrease in mortality when compared to young hens in 1960.

Glacage of Salmon with Fingerling Potatoes and Asparagus (liquid eggs)


Yield: 50 each – 6 oz. Portions


  • 18 lb., 12 oz. salmon, portions 50 each - 6 0z.



  • 1 lb., 9 oz. olive oil
  • 1 lb., 4 oz. lemon juice
  • 7.5 oz. Kosher salt
  • 2.5 oz. black pepper
  • 10 oz. minced fresh Dill


  1. Blend all wet ingredients together in a bowl and coat salmon well.
  2. Separately season the salmon filets lightly with salt, pepper and dill.

Instructions to prepare salmon for a la carte or a la minute service:

  1. Pre-heat the oven to 375°F.
  2. After seasoning the salmon, heat 1-2 tablespoons oil in a sauté pan. Once hot, add the fish, sear on both sides and place on an oven-proof tray; place the fish in the oven.
  3. Upon the fish being taken out of the oven, place on the serving plate and top with Mousseline sauce.
  4. Place the sauced salmon under a broiler to caramelize and glaze the sauce until golden brown.
  5. Serve with seasoned asparagus and sautéed fingerling potatoes.

Hollandaise Sauce & Mousseline Sauce


  • 5.5 oz. water
  • 12 oz. liquid egg yolk
  • 3 oz. lemon juice
  • 2 lb. melted butter
  • 0.3 oz. Kosher salt
  • 0.04 oz. black pepper
  • 3 lb. heavy cream

Total approximate weight: 6 lb., 5 oz.


  1. Whisk together the water and egg yolk in a stainless steel bowl until well-combined.
  2. Whip heavy cream to a stiff peak.


Hollandaise Sauce:

  1. Place the egg and water mixture over a double boiler at approximately 180°F and whisk continuously the egg mixture until glossy, thick and smooth.
  2. Remove from the heat and slowly whisk in the butter.
  3. Do the same with the lemon juice and seasonings.
  4. Return to the heat and bring this mixture up to 135°F.

Mousseline Sauce:

  1. Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated.
  2. Reserve for service covered.

Serving Suggestions:

Serve with rice pilaf and a blend of zucchini & summer squash.


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