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Easy Homemade Egg Substitute Recipe

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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
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 1 servings

Ingredients

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

Nutritional 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.

Directions

  1. 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.
Originally published as Homemade Egg Substitute in Light & Tasty June/July 2001, p20

Nutritional 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.

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