Homemade Egg Substitute
Makes equivalent of 1 large egg, about 1/4 cup.
1 tablespoon nonfat dry milk powder
2 egg whites from large eggs
4 drops yellow food color
1 teaspoon vegetable oil
In small bowl, sprinkle milk powder over egg whites; beat with fork until smooth. Add food color and oil; beat until well-blended. Store in the refrigerator and use within two days.
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 (l) 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.
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