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You are counseling a heart patient who needs a low-fat and low cholesterol diet. This person has eaten two eggs for breakfast most of their life. Describe your conversation with him concerning the nutrient content of eggs, discuss egg substitutes, the nutritive difference, and how it might differ from fresh eggs in preparation and sensory qualities.

2. Explain why a starch-egg salad dressing or sauce calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste is added to the eggs in a small bowl and stirred, and then the egg-starch mixture added t the entire cooked starch mixture.

3. Why would a food company want to pasteurize eggs in the shell. Discuss how this pasteurization is done and how it would affect the egg from a food safety standpoint (call out specific bacteria in the answer)

 
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