Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Egg Substitute
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- #27410
This make-ahead egg substitute is reduced calorie and protein packed. It even has a yellow eggy color from a little turmeric added to the mix.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 egg whites
1/4 cup instant nonfat dry milk powder
2 tablespoons water
1 1/2 teaspoon vegetable oil
1/4 teaspoon turmeric
directions
Combine the egg whites, milk powder, water, oil, and turmeric in a blender. Blend for 30 seconds or until the ingredients are frothy and completely incorporated.
Refrigerate the egg substitute if not using immediately. Store the egg substitute in the refrigerator for up to 1 week or freeze for up to 1 month.
1/4 cup of substitute = 1 whole egg
nutrition data
Nutritional data has not been calculated yet.
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