Save money by making your own egg substitute. Great for low cholesterol diets.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1 Tablespoon nonfat dry milk powder
- 2 egg whites from large eggs
- 4 drops yellow food color
- 1 teaspoon vegetable oil
Preparation:
In small bowl, sprinkle milk powder over egg whites. Beat with fork until smooth. Add optional food coloring and oil. Beat until well-blended. Store in the refrigerator and use within 2 days.
Yield: equivalent of 1 large egg, about 1/4 cup
Nutrition Analysis per 1/4 cup: 87.4 calories, 8.19 gram protein, 3.04 gram carbohydrates, 4.58 gram fat, .75 milligrams cholesterol, 60.3 milligrams calcium, 123 milligram sodium.
Calories from protein: 38%, calories from carbohydrates: 14%, calories from fat: 48%.
Compared to one (1) large raw egg, the above recipe has: 13.4 more calories, 1.75 more grams of protein, 56 more milligrams of sodium, 2.42 more grams of carbohydrates, and 207.25 less milligrams of cholesterol.
Recipe Source: University of Illinois Cooperative Extension
Reprinted with permission.
Yield: equivalent of 1 large egg, about 1/4 cup
Nutrition Analysis per 1/4 cup: 87.4 calories, 8.19 gram protein, 3.04 gram carbohydrates, 4.58 gram fat, .75 milligrams cholesterol, 60.3 milligrams calcium, 123 milligram sodium.
Calories from protein: 38%, calories from carbohydrates: 14%, calories from fat: 48%.
Compared to one (1) large raw egg, the above recipe has: 13.4 more calories, 1.75 more grams of protein, 56 more milligrams of sodium, 2.42 more grams of carbohydrates, and 207.25 less milligrams of cholesterol.
Recipe Source: University of Illinois Cooperative Extension
Reprinted with permission.
