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A Whole Egg Substitute

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  • 1 Egg
  • 2 1/4 ts Nonfat milk
  • 2 ts Vegetable oil
  • White


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 1/4 to 1/2cup substitute per person. Add chopped vegetables or shredded lowfat cheese
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From Gemini's MASSIVE MealMaster collection at