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    Kitchen Dictionary: egg substitute

    A blend of egg whites, starch, corn oil, skim milk powder, tofu, food coloring and additives sold in a carton. They contain no cholesterol and can be used for scrambling and baking in place of whole eggs. Only some egg substitutes contain no egg products, and could therefore be considered vegan (you must read the label).

    plural: egg substitutes

    Ingredient

    Season: available year-round

    How to prepare: 1/4 cup of egg substitute = 1 whole egg; use in baking recipes or scrambled in place of whole eggs.

    Substitutions: 1/4 cup of egg substitute = 1 whole egg

    1 tablespoon ground flaxseed
    3 tablespoons water
    Simmer flaxseeds and water in a saucepan for 5 minutes (more or less time depending on the amount you are making) until a thick, egg-like consistancy has been reached. Let cool before using in a recipe. Makes 1 egg's worth (can be doubled or tripled), and will keep in the refrigerator for about 2 weeks. Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 28
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 119mg 4%
    Potassium 127mg 3%
    Total Carbohydrate 1.2g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 6.0g 12%

    How is this calculated?

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