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 Swap one whole egg for two egg whites. This works great in baking. For every whole egg you swap out, you will save 184 milligrams of cholesterol and five grams of fat.

 Swap one whole egg for two ounces of silken tofu. This works great in egg scrambles.

 Use an egg replacer (such as Ener-G Egg Replacer) made with potato and tapioca flours in baked goods to forgo eggs altogether. Note that 1½ teaspoons egg replacer + 2 tablespoons warm water equals one egg. Works great in cookies, quick breads, muffins and brownies.