Easy 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
Total TimePrep/Total Time: 5 min.
Makes1/4 cup egg substitute equivalent to 1 large egg, 1 serving
- 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.
Editor's Note: The cholesterol in 1 large whole fresh egg is 213 mg.
Nutrition Facts1/4 cup: 100 calories, 5g fat (1g saturated fat), 1mg cholesterol, 150mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1 fat.
Originally published as Homemade Egg Substitute in Light & Tasty June/July 2001
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