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Nutrition Facts

  • One serving:
  • (1/4 cup)
  • Calories:
  • 100
  • Fat:
  • 5 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 150 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 10 g
  • Diabetic Exch:
  • 1 lean meat, 1 fat.

Homemade Egg Substitute

SERVINGS

 1

CATEGORY

 Breakfast/Brunch

PREP

 5 min.

TOTAL

 5 min.

INGREDIENTS

  • 2 large egg whites, lightly beaten
  • 1 tablespoon nonfat dry milk powder
  • 1 teaspoon canola or vegetable oil
  • 4 drops yellow food coloring, optional

DIRECTIONS

In a 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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008