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There are a number of egg substitute products in the grocery store. They are made mostly with egg whites but contain small amounts of thickener. They're great for cooking scrambled eggs and omelets, and, in some cases, they can be used in baking. The main drawback is that substitute eggs are more expensive than regular eggs.
One quarter of a cup of most substitute egg products is equal to one egg. They usually have no fat and no cholesterol. There is a small amount (1 gram) of carbohydrate. There are 6 grams of protein, which is where most of the 30 calories per serving comes from.
1/4 cup egg substitute = 30 calories, 0g fat, 0g sat fat, 0g mono fat, 6g protein, 1g carbohydrates, 115mg sodium, 0mg cholesterol