Homemade Egg Substitute Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
6: Egg whites,
1/4 cup: Nonfat dry milk,
1 tbsp: Vegetable oil,
Directions:
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.
Yield 4 servings. One serving 1/4 cup (1 egg equivalent) Calories 69,
Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98
mg, Potassium
140 mg.
Exchange 1 lean meat
Source: The UCSD (Univ. Calif. San Diego) Healthy Diet for Diabetes
ISBN 0-395-49477-X c. 1990
Shared by Elizabeth Rodier 5/93
Source from luhu.jp
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.
Yield 4 servings. One serving 1/4 cup (1 egg equivalent) Calories 69,
Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98
mg, Potassium
140 mg.
Exchange 1 lean meat
Source: The UCSD (Univ. Calif. San Diego) Healthy Diet for Diabetes
ISBN 0-395-49477-X c. 1990
Shared by Elizabeth Rodier 5/93
Source from luhu.jp