Using Egg Substitutes
The homemade egg substitute is worth a try.
Commercial egg substitutes are made of egg whites, vegetable oil and a few other ingredients to provide a product which is similar to eggs in appearance and nutrient content (except for the cholesterol).
People who are on diets designed to lower their blood cholesterol levels usually may eat no more than 3 egg yolks a week. Egg yolks are very rich sources of cholesterol, but egg whites have no cholesterol.
Because so many cooked and baked foods contain egg yolks, restricting egg yolks to only 3 a week may be difficult. By preparing foods at home, you may be able to solve this problem. In some recipes, you may be able to omit the egg yolks. In others, you may need to use an egg substitute.
Commercial Egg substitutes
Commercial egg substitutes are made of egg whites, vegetable oil and a few other ingredients to provide a product which is similar to eggs in appearance and nutrient content (except for the cholesterol). The usual substitution is one-fourth cup of the egg substitute for one large egg. You can get recipes using egg substitutes by writing the companies who make them.
Homemade egg substitute recipe
Homemade egg substitutes are less expensive and just as satisfactory. They also have few calories. Here's a low cholesterol egg substitute recipe:
- 1 tablespoon of nonfat dry milk powder
- 2 egg whites from large eggs
- 4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth.
Add food color, and beat until blended. This makes one-fourth cup, which is
equal to 1 large egg. If you use this homemade substitute for scrambled eggs,
cook it in vegetable oil or margarine so the eggs won't be too dry.
For more information on using egg substitutes, contact your local county Extension office.
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