A whole egg substitute
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| 2¼ | teaspoon | Nonfat milk |
| 2 | teaspoons | Vegetable oil |
| White | ||
Directions
For the equivalent of 1 whole egg combine the above ingredients in a blender. Blend well. Cover and refrigerate up to 1 week. This substitute may be used in nearly any recipe calling for a whole egg. It can be used to make scrambled eggs. Use ¼ to 1/2cup substitute per person. Add chopped vegetables or shredded lowfat cheese Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini