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 Next Recipe Test Kitchen Approved Be the first to review Recommended 32 Healthy Egg Breakfast Recipes to Make This Morning Rate Comment Save Print Next Recipe Rate Comment Save Share Print Total Time Prep/Total Time: 5 min. Makes 1/4 cup egg substitute equivalent to 1 large egg, 1 serving Ingredients 2 large egg whites, lightly beaten1 tablespoon nonfat dry milk powder1 teaspoon canola oil4 drops yellow food coloring, optional View Recipe Directions 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 Facts 1/4 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. Recommended Video Reviews Be the first to review Log in to rate Click stars to rate Submit Review Thank You! Your rating has been submitted. Please allow 24 hours for your review to appear. Add a rating or review to submit More from Taste of Home 50 Egg Recipes You Haven’t Made Yet30 New Ways to Eat Scrambled EggsPeanut Butter and Jelly Ice CreamOpen-Faced Prosciutto and Egg SandwichOur Top 10 Quiche RecipesCast Iron Scrambled EggsBacon Egg CupsArtichoke and Potato FrittataEggs Benedict Baked PotatoesSwiss QuicheMini Sausage Frittatas10 Mistakes You Might Be Making with Eggs31 Ways to Have Eggs for DinnerPepperoni and Sausage Deep-Dish Pizza QuicheSouthern Hash Browns and Ham Sheet-Pan BakeCheddar-Butternut Squash ClafoutisSlow-Cooker Breakfast BurritosBananas Foster GelatoBread Pudding with SauceHow to Make Meringue Originally Published on sitename.com
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