Homemade Egg Substitute
Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches. This eggs substitute can be whipped up easily.Taste of Home Test Kitchen, Greendale, Wisconsin
1 ServingsPrep/Total Time: 5 min.
- 2 large egg whites, lightly beaten
- 1 tablespoon nonfat dry milk powder
- 1 teaspoon canola oil
- 4 drops yellow food coloring, optional
- In a small bowl, whisk the egg whites, milk powder and oil until well
- blended. Add food coloring if desired. Yield: 1/4 cup egg
- substitute equivalent to 1 large egg, 1 serving.
Editor's Note: The cholesterol in 1 large whole fresh egg is 213 mg.
Nutrition Facts: One serving (1/4 cup) equals 100 calories, 5 g fat (0.55 g saturated fat), 1 mg cholesterol, 150 mg sodium, 5 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.