http://www.jewishfood-list.com/recipes/misc/eggsub01.html
Egg Substitute (D, TNT)
Source: “Best Recipes”
Yield: 1 cup, the equivalent of 4 eggs
6 egg whites
1/4 cup powdered nonfat milk
1 tbsp. oil
Blend all ingredients together in mixing bowl until smooth. Can be frozen or stored in refrigerator for up to 1 week.
To prepare as scrambled eggs: Fry slowly over low heat in a non-stick skillet.
Poster’s Notes:
This homemade version of egg substitute can be substituted for commercial products in recipes and is considerably cheaper. One-fourth cup of the recipe equals 1 whole egg.
Posted by Tsippi Jelingold
Nutritional Info Per Serving: Each 1/4 cup has 70 calories and 3.5g fat.
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Happy Tuesday evening!