| REVIEWED RECIPES |
| More popular recipes... |
| FEATURED |
| SPECIAL RECIPES |
| More featured recipes... |
Results 21 - 30 of 80 for egg substitutes
Combine all ingredients. Mix until ... of 2 whole eggs in your recipes. This substitution ... work in every cake and cookie recipe. Makes 1/2 cup.
Combine all ingredients in blender, ... week or freeze up to 1 month. Yield 3/4 cups. 1/4 cup = 1 egg. (Feed yolks to pets, it won't hurt them.)
Combine all ingredients in a ... equals 1 whole egg. Can be used the same as commercial egg substitutes in baking and is considerably ... in a nonstick pan.
24. EGG SUBSTITUTE
Place all ingredients in a ... refrigerator for 1 week or can be frozen. 1/4 cup equals 1 egg. Can be used for ... French toast or for baking.
In blender, mix ingredients. This is equivalent to one egg. May use a drop or two of yellow food color.
Combine all ingredients in container of blender or food processor. Process 30 seconds. Refrigerate up to 1 week or freeze in an airtight ...
27. EGG SUBSTITUTE
Combine ingredients in blender. This ... or frozen for several. The recipe makes the equivalent of one large egg but can be easily multiplied.
28. EGG SUBSTITUTE
Makes 3/4 cup. 1/4 cup equals equivalent of 1 egg. Combine all and blend until smooth.
Combine all ingredients in blender. Blend until smooth. Store in refrigerator in a tightly covered container up to one month. Shake before ...
Combine all ingredients in container of electric blender. Process 30 seconds. Refrigerate up to 1 week or freeze in airtight container for ...
| RECIPE PULSE |
| TRENDING NOW |
—Recipe Index—
Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables