Popular Features:
View Cart

Egg Substitute

 
Egg Substitute
default recipe image
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.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 2 cups.
Print
0
Be the first to rate!0
Email

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.

Reviews [0]

Please login to submit a review
Be the first to review this!

You May Also Like

Top 10 Pots de Creme Recipes

  1. Key Lime Pots de Creme
  2. Chocolate Low Carb Pot de Creme
  3. Chocolate Espresso Pots de Creme
  4. Meyer Lemon Pots de Creme
  5. Zuni Cafe Chocolate Pots de Creme
  6. Traditional Pots de Creme
  7. Frozen Chocolate Pots de Creme
  8. Mexican Chocolate Pots de Creme
  9. Frozen Chocolate Pot de Creme
  10. Jackie's Blender Pots de Creme


More Recipes & Tips