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Results 11 - 20 of 80 for egg substitutes
Beat egg whites with a fork. Add remaining ... beat until thoroughly blended. This makes 2 whole eggs with no cholesterol and only 80 calories.
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).
13. EGG SUBSTITUTE
Combine ingredients in a blender; ... equivalent of 1 egg. NOTE: Egg substitute keeps 1 week in ... and may be frozen. Recipe may be multiplied.
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 lightly with a fork and add remaining ingredients, beating until thoroughly blended. Equivalent to 2 whole eggs.
16. EGG SUBSTITUTE
Combine ingredients. Whisk with wire ... equivalent of one egg. "To reduce our cholesterol ... call for eggs. It doesn't work very well in pies."
Beat all ingredients together. Will keep in refrigerator for 2 weeks. May freeze. 1/2 cup of mixture equals 1 egg.
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.
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.
20. EGG SUBSTITUTE
Thoroughly combine the egg whites, dry milk powder, oil ... oil in an electric blender or by hand with a whisk. Will keep 1 week in refrigerator.
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