Egg substitutes were developed for consumers who sought alternatives to the cholesterol content of eggs. They don’t have the same flavor as eggs, but have a similar texture when scrambled, made into omelets, etc. One type is a complete substitutes made from soy or milk proteins, and cannot be used in recipes where eggs are required for thickening. The other type of egg substitute contains real albumen, but the egg yolk has been replaced with vegetable or milk products.