HOMEMADE EGG BEATERS (FOR EGG SUBSTITUTE) RECIPE - FOOD.COM
This is a little different than some of the ones on this site as it uses canola oil for a little extra boost in flavor. I have noticed that some of the egg substitutes are calculated wrong on the nutritional breakdown. (I think they calculated the egg whites as whole eggs). These work out to be about 30 calories per 1/4 c. and less than 1 gram of fat. 1/4 c. equals 1 egg; 1/2 c. equals 2 eggs and so on. This freezes well as long as there are no yolks! Old ice cube trays work well for this.
Total Time 10 minutes
Prep Time 10 minutes
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a blender. Keep refrigerated or freeze in individual portions.
Nutrition Facts : Calories 69.5, FatContent 5.5, SaturatedFatContent 1.6, CholesterolContent 7.8, SodiumContent 29.7, CarbohydrateContent 3.1, FiberContent 0, SugarContent 3.1, ProteinContent 2.1
EASY HOMEMADE EGG SUBSTITUTE RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired.
Nutrition Facts : Calories 100 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 150mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 10g protein. Diabetic Exchanges 1 lean meat
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