Functional characteristics of whole egg and selected egg substitute products have been compared. Custards made from the egg substitutes exhibited less sag and spread than did the whole egg custards, indicating that the chemical stabilizers added to the substitute products are functionally effective. Yellow cakes prepared from whole eggs, although smaller in cross sectional area than the substitute cakes, were judged to be superior in both flavor and overall acceptability. Scrambled egg products prepared from whole egg were also superior to the substitute products in flavor, tenderness, and overall acceptability. Differences in the flavor attributes of these products have been associated with the presence of egg yolk components. (