Scrambled Homemade Egg Substitute Recipes

VEGETABLE SCRAMBLED EGG SUBSTITUTE

Vegetable Scrambled Egg Substitute image

These scrambled eggs are packed with a variety of veggies, giving you an instant healthy start to your day. -Marilyn Ipson, Rogers, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1 cup egg substitute
1/2 cup chopped green pepper
1/4 cup sliced green onions
1/4 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 small tomato, chopped and seeded

Steps:

In a small bowl, combine the egg substitute, green pepper, onions, milk, salt and pepper. , Pour into a nonstick skillet coated with cooking spray. Cook and stir over medium heat until eggs are nearly set. Add tomato; cook and stir until completely set.

Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 563mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

SCRAMBLED HOMEMADE EGG SUBSTITUTE

Scrambled Homemade Egg Substitute 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

Time 5m

Yield 1 serving (equivalent to 2 eggs).

Number Of Ingredients 4

Ingredients

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, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

PERFECT SCRAMBLED EGGS

Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

EGG SUBSTITUTE

Egg Substitute image

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

Ingredients

8 egg whites
1 1/2 tablespoons oil
2 tablespoons dry milk
10 drops yellow food coloring

Steps:

Put all into bowl and whip with blender.
I use a'stick' type blender, but it could even be whipped with a whisk.

SIMPLE SCRAMBLED EGGS RECIPE BY TASTY

Simple Scrambled Eggs Recipe by Tasty image

Here's what you need: eggs, salt, pepper, unsalted butter

Provided by Betsy Carter

Categories Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 eggs
salt, to taste
pepper, to taste
1 tablespoon unsalted butter

Steps:

In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
Enjoy!

Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams

PROPER SCRAMBLED EGGS

Proper Scrambled Eggs image

I was wary of the large quantity of butter when I made this the first time, especially in the beginning stages of cooking when the eggs and butter are both liquid. Trust me though--these will be the best scrambled eggs you have ever tasted. You can use slightly less butter, but don't be too stingy. I recommend trying it with the full butter at least once! From Tasty: Get Great Food on the Table Every Day by Roy Finamore.

Provided by SharleneW

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

8 tablespoons unsalted butter
8 large eggs
2 tablespoons water
coarse salt & freshly ground black pepper

Steps:

Heat 6 tablespoons butter in a heavy skillet over medium heat. Beat the egg with a fork in a bowl until smooth. You don't want them frothy, and you don't want globs of white left either. Beat in the water.
When the butter has melted, pour in the eggs. Season with salt and pepper and stir. Let the eggs start to set a bit, then stir with a big wooden spatula, making sure you scrape the bottom of the skillet.
Keep on cooking, stirring and scraping the bottom of the skillet frequently, until the eggs are almost set but still runny. Cut the remaining 2 tablespoons butter into bits and stir it in . The eggs should still be slightly undercooked. Turn off the heat.
Scrape the eggs onto a platter or onto breakfast plates and serve right away. The eggs will finish cooking and be beautifully creamy by the time you get them to the table. Scrambled eggs are like pasta--they are not meant to wait.

Nutrition Facts : Calories 346.6, Fat 32.5, SaturatedFat 17.7, Cholesterol 433.1, Sodium 145.3, Carbohydrate 0.7, Sugar 0.4, Protein 12.8

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