Egg Replacer Recipes

EGG REPLACER

Egg Replacer image

This is what I use instead of eggs in recipes for cookies and breads and stuff. It works pretty well at holding things together, and yet it is cheaper than eggs. This makes one egg worth.

Provided by pollen

Categories Grains

Time 2m

Yield 1 egg

Number Of Ingredients 2

Ingredients

1 tablespoon flax seed
5 tablespoons water

Steps:

Grind up the flax seeds in the blender until they are pretty fine (you don't have to do this, but they are less noticable this way).
Mix the seeds and the water and cook on the stove until it gets all jelly-like.
Remove from heat and let cool before using in cookies, muffins, breads, etc.

Nutrition Facts : Calories 55, Fat 4.3, SaturatedFat 0.4, Sodium 5.3, Carbohydrate 3, Fiber 2.8, Sugar 0.2, Protein 1.9

EASY HOMEMADE EGG SUBSTITUTE

Easy Homemade Egg Substitute image

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

Categories Breakfast Brunch

Time 5m

Yield 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.

Number Of Ingredients 4

Ingredients

2 large egg whites, lightly beaten
1 tablespoon nonfat dry milk powder
1 teaspoon canola oil
4 drops yellow food coloring, optional

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, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

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