Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Egg Substitute Recipe
    Lost? Site Map

    Egg Substitute

    Egg Substitute. Photo by Mikekey

    1/1 Photo of Egg Substitute

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Ruth Sayers's Note:

    The owner of a small grocery in our village gave me this recipe after he saw me purchasing the expensive Egg Beaters from him time after time. Bless his heart, this is so much better, and can be used in any recipe calling for eggs. A 1/4 of this mix equals one egg. Great scrambled, too. I have keep a small lidded pitcher of the egg substitute in my refrigerator at all times for cooking and baking. It will keep up to 8 days, but you do need to stir it before each use.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 8 egg whites
    • 1 1/2 tablespoons oil
    • 2 tablespoons dry milk
    • 10 drops yellow food coloring

    Directions:

    1. 1
      Put all into bowl and whip with blender.
    2. 2
      I use a'stick' type blender, but it could even be whipped with a whisk.

    Ratings & Reviews:

    • on January 01, 2003

      Other egg substitutes that are actually egg-free are bananas, flaxseed gloop and applesauce as well as commercial egg replacers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2011

      55

      This is easy to make and worked great in a baking recipe I made. I see no advantage to buying a dozen eggs and separating them to make this (what do you do with the yolks?). But when I have something that calls for yolks only, instead of putting the whites in a bowl in the fridge and forgetting about them until time to toss them, I will make this to use in baking. Made for Fall 2011 PAC game.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 26, 2010

      55

      I used your recipe for the whole egg in the clone biscuit mix #47201 I used to make pan-cakes. It worked really nice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Egg Substitute

    Serving Size: 1 (103 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 196.9
     
    Calories from Fat 112
    57%
    Total Fat 12.4 g
    19%
    Saturated Fat 2.6 g
    13%
    Cholesterol 7.4 mg
    2%
    Sodium 247.6 mg
    10%
    Total Carbohydrate 3.9 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.8 g
    15%
    Protein 16.4 g
    32%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites