Nutrition and the Functionality of Real Eggs Compared to Egg Substitutes

A growing number of plant-based products have been marketed as replacements for either real eggs or egg products. But when it comes to nutrition, egg substitutes don't stack up.

"Though there are a variety of egg substitutes on the market, none can match the overall nutritional quality of real eggs," the American Egg Board said.

Real eggs are an endlessly versatile nutritional powerhouse, providing a compact, natural source of key nutrients that support lifelong health for your brain and body.

The American Egg Board has developed two handouts to highlight the value of real eggs, which retailers can pass along to their store teams for training purposes and share with customers via social media for shopper education.

The Nutritional Powerhouse: Real Eggs vs. Egg Substitutes

Features eggs’ eight essential nutrients, as well as eggs’ contribution of vitamin D and lutein + zeaxanthin to the American diet. Overall, eggs are a nutrient-dense food that is not easily replaced.

Click the image to download the above handout about real eggs and egg substitutes.

The Egg Advantage: Irreplaceable in Every Way

Highlights the results of a cupcake baking battle where six different cupcakes were prepared to compare the functional properties of cupcakes baked with eggs vs. five alternative products commonly used by the food industry. Analysis of the browning, structural integrity, rise/leavening, and crumb texture highlights that no single ingredient can replace the egg.

Click the above image to download the handout on the benefits of real eggs.