Homemade Egg Substitute Recipe
I've done a lot of research on the internet to find ingredients that can be used in Diabetic friendly cooking. I hope they will be of some use.
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- 2 large
- egg whites, lightly beaten
- 1 Tbsp
- milk, nonfat, dry
- 1 tsp
- canola oil
- yellow food coloring drops (optional)
In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute, equivalent to 1 large egg, 1 serving. If making larger yield, just pulse in a blender or food processor...Beat hard and you're going to have a container full of froth!!! LOL
2Note: The cholesterol in 1 large whole fresh egg is 213 mg.