The present invention is generally related to egg-substitute compositions and methods of making and using the same. The compositions according to the present invention may be a total replacement for fresh eggs in food products including bakery products, fermented doughs, cakes, pastries and sauces, as well as omelets, custards, mayonnaise, and waffles. The present compositions require no refrigeration, provide for a wide range of hydration, with extended shelf lives.
