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 :

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