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Recipe: Homemade Egg Substitute

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-09
From: recipelink.com

Homemade Egg Substitute
Source: Cooking a la Heart by Linda Hachfeld and Betsy Eykyn
Makes 3/4 cup; 1/4 cup equals 1 whole egg

A whole egg contains 213 mg cholesterol while the egg substitute contains only 1 mg. The egg substitute will keep for a week in the refrigerator. It also freezes well.

6 egg whites
1/4 cup non-fat dry milk powder
1 tbsp vegetable oil
6 drops yellow food coloring (optional)

Combine all ingredients in a mixing bowl and blend until smooth. Refrigerate.

Nutrient Analysis: 1/4 cup or 1 egg equivalent, Calories: 36, Fat: 1.5g, Cholesterol: 1 mg, Sodium: 50 mg, Calcium: 44mg, Diabetic Exchange: 1/2 skim milk.
MsgID: 314880
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-09
Board: Daily Recipe Swap at Recipelink.com
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