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
"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
MsgID: 3159024
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Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - March 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!