Difference between revisions of "Homemade Egg Substitute"
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* 1 tsp [[vegetable oil]] | * 1 tsp [[vegetable oil]] | ||
| − | == | + | == Procedures == |
# Beat [[egg]] whites lightly with a fork. | # Beat [[egg]] whites lightly with a fork. | ||
# Add remaining ingredients and beat until thoroughly blended. | # Add remaining ingredients and beat until thoroughly blended. | ||
| + | ==References== | ||
| + | <references/> | ||
[[Category:Egg substitute Recipes]] | [[Category:Egg substitute Recipes]] | ||
[[Category:Low-cholesterol Recipes]] | [[Category:Low-cholesterol Recipes]] | ||
Latest revision as of 16:04, 11 July 2012
Description
Yields 6 tablespoons. Equivalent to 2 whole eggs or ½ cup egg substitute.
Ingredients
- 3 egg whites
- ¼ cup non-fat milk
- 1 tbsp regular non-fat dry milk
- 1 tsp vegetable oil
Procedures
- Beat egg whites lightly with a fork.
- Add remaining ingredients and beat until thoroughly blended.
