EGG SUBSTITUTE FOR SCRAMBLED EGGS RECIPES

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SCRAMBLED HOMEMADE EGG SUBSTITUTE RECIPE: HOW TO MAKE IT



Scrambled Homemade Egg Substitute Recipe: How to Make It image

"This tasty alternative to whole eggs is perfect for folks who need to watch their diets," remarks June Formanek from Belle Plaine, Iowa. "It scrambles up fluffy and delicious."

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0 minutes

Yield 1 serving (equivalent to 2 eggs).

Number Of Ingredients 4

3 egg whites
2 tablespoons instant nonfat dry milk powder
1 teaspoon water
2 to 3 drops yellow food coloring, optional

Steps:

  • In a small bowl, combine all ingredients. Use as a substitute for eggs.

Nutrition Facts : Calories 64 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 156mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 10g protein. Diabetic Exchanges 1 lean meat

SOFT AND CREAMY SCRAMBLED EGGS - INSPIRED TASTE



Soft and Creamy Scrambled Eggs - Inspired Taste image

Scrambled eggs should be soft, creamy and gently scrambled. A quality non-stick pan and silicone spatula are really useful. It’s important that you use low heat and don’t forget about the chance of carryover cooking. Eggs are delicate and cook very quickly. I like to take the pan off of the heat before the scramble has finished cooking. Give the eggs a few seconds in the hot pan (off the heat) and you’ll find the eggs turn out to be perfectly cooked — not dry, and not too wet.

Provided by Adam and Joanne Gallagher

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Makes approximately 2 servings

Number Of Ingredients 3

1/2 tablespoon butter
4 large eggs
1/8 teaspoon kosher salt, or more to taste

Steps:

  • Melt the butter in a medium non-stick pan over medium-low heat.
  • Crack eggs into a bowl, add a pinch of salt and whisk until well blended.
  • When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds.
  • Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds.
  • When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs (if desired).

Nutrition Facts : Calories 168, ProteinContent 13 g, CarbohydrateContent 1 g, FiberContent 0 g, SugarContent 0 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 380 mg

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