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Results 11 - 20 of 80 for egg substitute
Combine all ingredients in a ... same as commercial egg substitute. Use 1/4 cup for ... or spray with olive oil. Makes the same as about 7 eggs.
In small bowl sprinkle milk powder over egg whites. Beat with fork until ... beat until blended. Makes equivalent of 1 large egg (about 1/4 cup).
Combine all ingredients in a ... 1/4 cup equals 1 whole egg. The egg substitute will last for a week in the refrigerator. it also freezes well.
Beat egg whites with a fork. Add remaining ... beat until thoroughly blended. This makes 2 whole eggs with no cholesterol and only 80 calories.
Beat egg whites lightly with a fork and add remaining ingredients, beating until thoroughly blended. Equivalent to 2 whole eggs.
Beat all ingredients together. Will keep in refrigerator for 2 weeks. May freeze. 1/2 cup of mixture equals 1 egg.
17. EGG SUBSTITUTE
Combine ingredients in a blender; ... equivalent of 1 egg. NOTE: Egg substitute keeps 1 week in refrigerate ... frozen. Recipe may be multiplied.
18. EGG SUBSTITUTE
Combine ingredients in a blender, ... equivalent to 1 egg. Egg substitutes keep 1 week in refrigerator and may be frozen. Recipe may be multiplied.
19. EGG SUBSTITUTE
Combine ingredients. Whisk with wire ... equivalent of one egg. "To reduce our cholesterol intake, I use this substitute when baking breads, cookies, and ... very well in pies."
20. EGG SUBSTITUTE
Thoroughly combine the egg whites, dry milk powder, oil ... of the egg substitute for 1 whole egg. Small ... Will keep 1 week in refrigerator.
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