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Egg Substitute

 
Egg Substitute
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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.
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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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