Liquid egg substitutes
A) are lower in sodium than regular eggs.
B) have a four-month shelf-life.
C) are irradiated and usually used for baked goods such as cakes and cookies.
D) are used when raw eggs would pose a food safety risk.

Question

Quizplus · Accepted Answer

Liquid egg substitutes are used when raw eggs could pose a food safety risk, such as in recipes that call for uncooked eggs like Caesar salad dressing or eggnog. They are pasteurized, meaning they have been heat-treated to kill any bacteria that may be present.

Liquid Egg Substitutes