re: Using egg substitute

I thought about mentioning pasteurized egg substitute. The thing is, I'm not positively sure it would have the same richness that real egg yolk gives. Egg subs are made from egg whites with food color and other odd ingredients, minus the yolk. One of them might work, but I just wasn't sure enough to tell you so.

Just this week, I made an churned ice cream recipe calling for raw egg. I had previously been looking forever for pasteurized eggs in my markets, without any luck. I was surprised to see that two of them now carry these "safer" eggs. I used them in the ice cream with great success. They didn't cost a lot more than regular eggs, either. Personally, if I had a choice between them and egg subs, I'd choose the real eggs. I would try egg sub if I didn't have the choice, though.

Good luck! I bet you won't have to wait much longer for snow up there in Michigan!

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A Note from Betsy at Recipelink:

Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs - From the American Egg Board