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Homemade Egg Substitute

  • 1serving

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 ea Egg whites 

  2. 1 tb Canola oil

  3. 1/4 c Nonfat dry milk

Instructions Jump to Ingredients ↑

  1. Combine all ingredients in a mixing bowl and blend until smooth. Store in a jar in refrigerator up to one week. Also freezes well.

  2. To Prepare as Scrambled Eggs: Fry slowly over low heat in a non stick pan.

  3. Makes 1 cup.

  4. Can be used in place of commercial egg substitute and is considerably cheaper. ~——

  5. 1/4 cup calories 70,protein 6.5gm,carb.2.8gm,total fat 3.5gm,CSI Units 0.6,dietary fiber 0.0gm,sodium 99mg,potassium 140mg,calcium 58mg,iron 0.0mg ~——-

  6. ‘The New American Diet’ by Sonja L. Connor,M.S.,R.D. and William E.

  7. Connor,M.D. —–

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