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6 jumbo egg whites\n1 tsp. canola oil
\n1\/4 C. powdered dry skim milk
\n1 drop yellow food coloring<\/p>\n
6 jumbo egg whites
\n1 tsp. canola oil
\n1\/4 C. powdered dry skim milk
\n1 drop yellow food coloring<\/p>\n
Combine ingredients. This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omlettes. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely.<\/p>\n
Yield: 6 servings
\nServing Size: 1\/4 C. (= to one egg)<\/p>\n
Calories: 40
\nFat: .8g
\nFiber: 0g<\/p>\n","protected":false},"excerpt":{"rendered":"
6 jumbo egg whites 1 tsp. canola oil 1\/4 C. powdered dry skim milk 1 drop yellow food coloring Combine ingredients. This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omlettes. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely….<\/p>\n