1.   Drizzle egg substitute into soup, cover and let stand.

2.   Gina Smouse notes that by using low-fat evaporated milk and egg substitute, the fat content of the pudding will be lower.

3.   Alternatively, you can use a commercially pasteurized egg substitute.

4.   Beat in the flour, baking powder and egg substitute, also until well blended.

5.   Beat egg substitute until foamy.

6.   Because it also delivers moisture, it can be used as an egg substitute in some baking.

7.   Beat in flour, baking powder and egg substitute until well blended.

8.   A more attractive and rich-tasting nonfat eggnog can be made using egg substitutes like Egg Beaters.

9.   Add the egg yolks or egg substitute, then gradually beat in the sugar.

10.   Add egg substitute and continue to mix.