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Recipes
Egg Substitute
Egg Substitute
Egg Substitute
photo credit: Ev Thomas
A recipe for a homemade cholesterol free egg substitute product. Use 1/3 cup for the equivalent of 1 whole egg.
Prep
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Serves
Makes 2 cups.
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Ingredients
1
dozen
extra-large egg whites (about 2 cups)
1
tablespoon
vegetable oil
1/4
teaspoon
salt
6
drops
yellow food coloring (optional)
Instructions
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.
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