Farm-fresh egg substitute
Last updated 6/12/2012 12:56:25 AM. Recipe ID 18607. Report a problem with this recipe.
Title: Farm-fresh egg substitute
Categories: Info, Canadian
Yield: 1 Batch
6 Egg whites
: 1/4 c powdered non-fat milk
: 1 tb canola oil
: 1 Drop yellow food coloring
Using a fork, mix all ingredients together in a bowl until smooth. Use
immediately. May be sealed and refrigerated or frozen.
USE: 1/4 cup (50 ml) for each whole egg called for.
AN AMAZING NOTE: Most commercial brands 1/4 cup (50 ml) = 204
calories THIS RECIPE 1/4 cup (50 ml) = 84 calories
An Important Note: You can NOT substitute instant skim milk for the
powdered non-fat milk. Powdered non-fat milk can be found in most
bulk and health food stores.
Yes, here's the secret to those expensive egg substitutes. I have
not made these as yet, but it is supposed to be cheaper over the
commercial recipe. The health benefits is obvious in cholesterol
reduction. But, I was thinking of those who wish to use it perhaps as
a substitute replacement for whole eggs in the ice cream recipes.
This was developed by Annie Poirier Home Cooking Institute of Canada.
We may thank our neighbors to the north for this one. Hail Canada!
Yes, it works for scrambled eggs. Freezes excellently. Has 1 week
refrigerator life. Very high in potassium and protein.
firstname.lastname@example.org, from rec.food.recipes
From: Neysa Dormish Date: 03 Jan 97 National
Cooking Echo Ä
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