We know you might be examining your ingredient choices and considering various options. However, there is simply no replacement for REAL EGGS. In addition to contributing more than 20 functional properties – such as, aeration, emulsification, protein, browning/color, texture, and whipping ability – eggs possess unique functionalities and attributes unequaled by any single egg alternative. Even transparency in labeling, the usage of real products, are equally as important as the functional benefits you’re hoping to find in your ingredient selection. Learn how REAL EGGS make the difference.
