EggBeaters
Most regular restaurants (IHOP, etc.) serve EggBeater dishes. I use processed liquid eggs for one major purpose: to make brownies and cookies so the kids can eat the batter without salmonella risk.
For a very short time my grocery store had pasteurized-in-the-shell eggs. Not hard boiled, either. Don't know how they did it, but I wish they'd kept them.
Other thing I miss is when Kentucky Fried Chicken had skin-free chicken for a while.
