My Easy Homemade Egg Substitute Recipes

HOMEMADE EGG SUBSTITUTE

Homemade Egg Substitute image

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

Ingredients

6 egg whites
1/4 cup nonfat dry milk powder
1 tablespoon vegetable oil
6 drops yellow food coloring (optional)

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

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

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.

HOMEMADE EGG SUBSTITUTE

Homemade Egg Substitute image

Interesting recipe...when you don't want to use a whole egg, you can use an egg white plus a couple of easy additions as a substitute in recipes.

Provided by KitchenCraftsnMore

Categories Low Cholesterol

Time 4m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 egg white
2 teaspoons safflower oil
2 1/4 teaspoons nonfat dry milk powder

Steps:

Combine all together in a blender and process until smooth.
Store in fridge for up to 1 week or can be frozen.

Nutrition Facts : Calories 116.3, Fat 9.1, SaturatedFat 0.6, Cholesterol 1.1, Sodium 83.7, Carbohydrate 3, Sugar 3, Protein 5.5

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