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Homemade Egg Substitute
Save money and trust your ingredients by making homemade egg substitute.
Per Serving: 79 calories, 2 g fat, 0 g sat fat, 10 g protein, 4 g carbohydrates, 0 g fiber, 1 mg cholesterol, 150 mg sodiumYield: Serves 4
It’s easy to make your own egg substitute. We added nonfat dry milk to replace some of the vitamins D and A that are lost when you take out the yolks.
Keep it in the refrigerator up to 7 days or freeze up to 2 months.
- 8 large egg whites
- ¼ cup nonfat dry milk powder
- 2 tsp canola oil
- 1/8 tsp salt
- 4 drops yellow food coloring (optional)
- In a medium bowl, whisk egg whites, milk powder, oil, and salt until blended.
- Add food coloring, if using, and whisk until blended.
- Makes 1 cup or the equivalent of 4 large eggs. To substitute for eggs in recipes, use ¼ cup egg substitute for each egg called for.
Recipe and photo by Terry Grieco Kenny for DietsInReview.com.