Eggsubstitute Recipes
EASY HOMEMADE EGG SUBSTITUTE
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
Time 5m
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, 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
HOMEMADE EGG SUBSTITUTE
If you use egg substitutes on a regular basis, then here is a great alternative to the store-bought brands, this freezes well so make lots and freeze :)
Provided by Kittencalrecipezazz
Categories Low Cholesterol
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a mixing bowl; whisk until smooth.
- Store in a glass container or jar in the refrigerator for up to 1 week and also freezes well.
- To make scrambled eggs; fry slowly over low heat in a nonstick frypan.
- Note: one serving is 1/4 cup (1 egg equivalent).
Nutrition Facts : Calories 83, Fat 3.5, SaturatedFat 0.5, Cholesterol 1.5, Sodium 122.3, Carbohydrate 4.3, Sugar 4.2, Protein 8.1
EGG SUBSTITUTE
The owner of a small grocery in our village gave me this recipe after he saw me purchasing the expensive Egg Beaters from him time after time. Bless his heart, this is so much better, and can be used in any recipe calling for eggs. A 1/4 of this mix equals one egg. Great scrambled, too. I have keep a small lidded pitcher of the egg substitute in my refrigerator at all times for cooking and baking. It will keep up to 8 days, but you do need to stir it before each use.
Provided by Ruth Sayers
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Put all into bowl and whip with blender.
- I use a'stick' type blender, but it could even be whipped with a whisk.
GROUND FLAX EGG SUBSTITUTE
Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container in the refrigerator or freezer.
Provided by Tricia Vaccaro-Coburn
Categories 100+ Everyday Cooking Recipes Vegan
Time 5m
Yield 1
Number Of Ingredients 2
Steps:
- Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
- Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.
Nutrition Facts : Calories 37.4 calories, Carbohydrate 2 g, Fat 3 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 3.4 mg, Sugar 0.1 g
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