Recipe: Homemade Egg Substitute

HOMEMADE EGG SUBSTITUTE

"I am a registered dietitian at The Cardiac Center of Creighton University in Omaha, NE. I have found that if you are using large, extra large, or jumbo sized eggs, you only need to use 1 egg white to = an egg. If you are using small or medium eggs, you need two egg whites. The yolk is generally the same size in all eggs, so therefore it is the white that varies in size. If a recipe calls for 1 egg yolk, use 1 1/2 tablespoons egg substitute (either homemade or commercial).

This is a recipe for homemade egg substitute that one of our cardiac rehabilitation patients, Lynne Swassing, created. This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omelets. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely.
"
6 jumbo egg whites
1 teaspoon canola oil
1/4 cup powdered dry skim milk
1 drop yellow food coloring

Combine ingredients.

Recipe makes 6 eggs or 1 1/2 cups

1/4 cup substitute = 1 egg

Nutrition Information per 1/4 cup: Calories: 40, Fat: .8 grams, Saturated Fat: trace, Cholesterol: 1 milligram

Comparison to 1 large egg:
Calories: 80, Fat: 5 grams, Saturated Fat: 2 grams, Cholesterol: 215 milligrams

Source: Mary J Watson, 1990's