Have you made A Whole Egg Substitute?
Upload a Picture Now

Currently 5/5
1
2
3
4
5

Rating: 5/5 (1 vote cast)

Meal Type:

Total Time: 0 min.

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 40

% Daily Value**

Total Fat 4g

Saturated Fat 2g

Unsaturated Fat 0g

Cholesterol 56mg

19%

Sodium 20mg

Total Carbohydrate 0g

Dietary Fiber 0g

Sugars 0g

Protein 2g

Vitamin A 1%

Vitamin C 0%

Calcium 1%

Iron 1%

Potassium 1%

Vitamin E 1%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

A Whole Egg Substitute

Submitted By: Ben S. - See All My Recipes

Date Added: June 11, 2009

Ingredients:

1 Egg extra large

2 1/4 Teaspoons Skim Milk or nonfat plain

2 Teaspoons Vegetable Oil 1.5 TB

Check to Add to My Pantry

Recipe Tools

Add to Grocery List

Add to Favorites

Print this Recipe

Directions:

1. For the equivalent of 1 whole egg combine the above ingredients in a blender.

2. Blend well. Cover and refrigerate up to 1 week.

3. This substitute may be used in nearly any recipe calling for a whole egg.

4. It can be used to make scrambled eggs. Use 1/4 to 1/2cup substitute per person.

Comments on A Whole Egg Substitute Recipe:

Currently No Comments. Be the first to add a comment below!

Want to post your comment to Twitter?
Sign-in to Twitter Now!

Dietary Notes:

This A Whole Egg Substitute recipe is low-sodium with 19.75mg per serving


My Pantry - Food Allergies - Browse Recipes - Recipe Collections - Contribute Recipes - Recipe Blogs - Forum - Site Tour

© Recipe Key 2009 - About Us - Terms of Service - Privacy Policy - Advertise - Sitemap - Recipe Key Home

Drink and Hunt Scavenger Hunt Bar Crawl