Best 5 Homemade Egg Substitute Recipes
In the realm of baking and cooking, eggs often take center stage as a versatile ingredient, binding, leavening, and adding richness to countless recipes. However, for those with dietary restrictions, egg allergies, or simply seeking a plant-based alternative, finding a suitable egg substitute can be a culinary challenge. The good news is there's a wide array of options available to replicate the functional properties of eggs, allowing you to create delicious dishes without compromising taste or texture. This article delves into the world of homemade egg substitutes, offering a comprehensive guide to the most effective and readily available ingredients that can seamlessly replace eggs in your favorite recipes.
Here are our top 5 tried and tested recipes!
EASY HOMEMADE EGG SUBSTITUTE
Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches. This eggs substitute can be whipped up easily.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.
Number Of Ingredients 4
Steps:
- In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
SCRAMBLED HOMEMADE EGG SUBSTITUTE
"This tasty alternative to whole eggs is perfect for folks who need to watch their diets," remarks June Formanek from Belle Plaine, Iowa. "It scrambles up fluffy and delicious."
Provided by Taste of Home
Time 5m
Yield 1 serving (equivalent to 2 eggs).
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Use as a substitute for eggs.
Nutrition Facts : Calories 64 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 156mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges
HOMEMADE EGG BEATERS (FOR EGG SUBSTITUTE)
This is a little different than some of the ones on this site as it uses canola oil for a little extra boost in flavor. I have noticed that some of the egg substitutes are calculated wrong on the nutritional breakdown. (I think they calculated the egg whites as whole eggs). These work out to be about 30 calories per 1/4 c. and less than 1 gram of fat. 1/4 c. equals 1 egg; 1/2 c. equals 2 eggs and so on. This freezes well as long as there are no yolks! Old ice cube trays work well for this.
Provided by mammafishy
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients in a blender. Keep refrigerated or freeze in individual portions.
Nutrition Facts : Calories 69.5, Fat 5.5, SaturatedFat 1.6, Cholesterol 7.8, Sodium 29.7, Carbohydrate 3.1, Sugar 3.1, Protein 2.1
HOMEMADE EGG SUBSTITUTE
Interesting recipe...when you don't want to use a whole egg, you can use an egg white plus a couple of easy additions as a substitute in recipes.
Provided by KitchenCraftsnMore
Categories Low Cholesterol
Time 4m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Combine all together in a blender and process until smooth.
- Store in fridge for up to 1 week or can be frozen.
Nutrition Facts : Calories 116.3, Fat 9.1, SaturatedFat 0.6, Cholesterol 1.1, Sodium 83.7, Carbohydrate 3, Sugar 3, Protein 5.5
HOMEMADE EGG SUBSTITUTE RECIPE
Don't have any Egg Beaters on hand? Or are they frozen and you want to cook right now? S'Ok... I've done a lot of research on the internet to find ingredients that can be used in Diabetic friendly cooking. I hope they will be of some use.
Provided by Dutch Reyveld
Categories Eggs
Time 20m
Number Of Ingredients 4
Steps:
- 1. Directions In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute, equivalent to 1 large egg, 1 serving. If making larger yield, just pulse in a blender or food processor...Beat hard and you're going to have a container full of froth!!! LOL
- 2. Note: The cholesterol in 1 large whole fresh egg is 213 mg.
Tips for Using Egg Substitutes:
- Choose the right egg substitute for your recipe. Different substitutes have different properties and may work better in some recipes than others. - Start with small replacements and adjust as needed. Don't try to replace all of the eggs in a recipe at once unless you know the substitute will work well. - Consider the flavor and texture of the egg substitute. Some substitutes may have a different flavor or texture than eggs, so keep this in mind when choosing one. - Experiment with different egg substitutes to find the one that you like best. There are many different substitutes available, so try a few until you find one that you're happy with.Conclusion:
Egg substitutes can be a great way to reduce the amount of cholesterol and fat in your diet, as well as a great option for those with egg allergies. With so many different substitutes available, there's sure to be one that you'll love. So next time you're baking or cooking, don't be afraid to experiment with egg substitutes. You might just be surprised at how delicious your food turns out!
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