Difference between revisions of "Homemade Egg Substitute I"
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* 1 tbsp [[vegetable oil]] | * 1 tbsp [[vegetable oil]] | ||
| − | == | + | == Procedures == |
# Combine all ingredients in a mixing bowl and blend until smooth. | # Combine all ingredients in a mixing bowl and blend until smooth. | ||
# Store in a jar in the refrigerator up to 1 week. | # Store in a jar in the refrigerator up to 1 week. | ||
Latest revision as of 16:04, 11 July 2012
Description
Yield 4 servings.
Ingredients
- 6 egg whites
- ¼ cup non-fat dry milk
- 1 tbsp vegetable oil
Procedures
- Combine all ingredients in a mixing bowl and blend until smooth.
- Store in a jar in the refrigerator up to 1 week.
- Mixture also freezes well.
- To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan.
Nutritional information
One serving ¼ cup (1 egg equivalent):
- Calories 69 | protein 7 g |fat 3 g |fiber 0
- Exchange 1 lean meat
