1 dozen extra-large egg whites (about 2 cups)
1 tablespoon vegetable oil
1/4 teaspoon salt
6 drops yellow food coloring (optional)
Place egg whites in a medium bowl. Whisk in oil, salt and food coloring, if desired, just until blended.
Refrigerate mixture in a tightly covered container for up to 4 days.
Use 1/3 cup for the equivalent of 1 whole egg.
Note: Recipe may be halved, doubled or tripled.
1 serving = 1/3 cup: Fat 2 grams; Calories 53; Saturated .3 gram; Protein 7 grams; Unsaturated 1.7 grams; Carbohydrates 1 gram; Cholesterol 0 mg
Posted: 12/25/2009 2:50:19 PM