Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Future Heartthrob's Turkey Tomato Soup
This comfort food from Biggest Loser offers a hearty dose of protein.
Home 
Recipes
Yield: Serves 4
Recipes
Homemade Egg Substitute
Save money and trust your ingredients by making homemade egg substitute.
Per Serving: 79 calories, 2 g fat, 0 g sat fat, 10 g protein, 4 g carbohydrates, 0 g fiber, 1 mg cholesterol, 150 mg sodium
Yield: Serves 4
Ingredients
It’s easy to make your own egg substitute. We added nonfat dry milk to replace some of the vitamins D and A that are lost when you take out the yolks.
Keep it in the refrigerator up to 7 days or freeze up to 2 months.
- 8 large egg whites
- ¼ cup nonfat dry milk powder
- 2 tsp canola oil
- 1/8 tsp salt
- 4 drops yellow food coloring (optional)
Instructions
- In a medium bowl, whisk egg whites, milk powder, oil, and salt until blended.
- Add food coloring, if using, and whisk until blended.
- Makes 1 cup or the equivalent of 4 large eggs. To substitute for eggs in recipes, use ¼ cup egg substitute for each egg called for.
Recipe and photo by Terry Grieco Kenny for DietsInReview.com.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!