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Eggs, whites


The clear albumen that surrounds the yolk of an egg. The egg white is comprised of several types of protein totalling 4 grams, no fat and only 17 calories. Egg white is used in everything from omelets, to meringues.
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Substitute for eggs, whites

Egg substitute OR as a vegetarian substitute grind until fine 1 tablespoon of flax seed and combine with 3 tablespoons of water. Can be used in pancakes, muffins or cookies as a binder but it will not help baked products to rise.

Equivalents

8 to 11   =   1 cup

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