On Thu, 30 Mar 2006 23:26:36 -0500, "DWACON" >
wrote:

>I remember seeing a recipe that substituted tofu or some other soy for the
>eggs. Anyone have that... or one that is palatable?

A few recipes you don't mess with:
Crème brûlée (yes you need the eggs and the cream)
Tarte Tatin (Yes you need all that butter, otherwise just do an apple
tart)
Hollandaise sauce (again, yes you need all that butter)

Nathalie in Switzerland

On Fri, 31 Mar 2006 11:28:16 +0200, Nathalie Chiva
> wrote:

>On Thu, 30 Mar 2006 23:26:36 -0500, "DWACON" >
>wrote:
>
>>I remember seeing a recipe that substituted tofu or some other soy for the
>>eggs. Anyone have that... or one that is palatable?
>
>A few recipes you don't mess with:
>Crème brûlée (yes you need the eggs and the cream)
>Tarte Tatin (Yes you need all that butter, otherwise just do an apple
>tart)
>Hollandaise sauce (again, yes you need all that butter)
>
>Nathalie in Switzerland


That reminds me of a recipe for Hollandaise sauce I saw on an Egg
Beaters box. You substituted Egg Beaters for the egg yolks.

2 egg yolks = 126 calories
8 Tablespoons butter = 816 calories.

BTW Egg Beaters are egg whites colored to look like yolks.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974