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Nutritional Facts Servings Per Recipe: 4 Amount Per Serving Calories 40 % Daily Value** Total Fat 4g
5%
Cholesterol 56mg
19%
Sodium 20mg
1%
Total Carbohydrate 0g
0%
Protein 2g
** Percentage Daily Values are based on a
2000 calorie diet.
A Whole Egg Substitute
Date Added: June 11, 2009
Ingredients:
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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.
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Dietary Notes:
This recipe is low-sodium with 19.75mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk allergies.
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