|1||Drop yellow food coloring|
¼ c powdered non-fat milk
1 tb canola oil
Using a fork, mix all ingredients together in a bowl until smooth. Use immediately. May be sealed and refrigerated or frozen.
USE: ¼ cup (50 ml) for each whole egg called for.
AN AMAZING NOTE: Most commercial brands ¼ cup (50 ml) = 204 calories THIS RECIPE ¼ cup (50 ml) = 84 calories An Important Note: You can NOT substitute instant skim milk for the powdered non-fat milk. Powdered non-fat milk can be found in most bulk and health food stores.
Yes, here's the secret to those expensive egg substitutes. I have not made these as yet, but it is supposed to be cheaper over the commercial recipe. The health benefits is obvious in cholesterol reduction. But, I was thinking of those who wish to use it perhaps as a substitute replacement for whole eggs in the ice cream recipes.
This was developed by Annie Poirier Home Cooking Institute of Canada.
We may thank our neighbors to the north for this one. Hail Canada! Yes, it works for scrambled eggs. Freezes excellently. Has 1 week refrigerator life. Very high in potassium and protein.
kgreen@..., from rec.food.recipes
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