Homemade Egg Substitute

Healthy Homemade Egg Substitute Recipe with Non-Fat Milk and Oil

Preparation time: 5 minutes | Servings: 1 cup

Introduction

This Homemade Egg Substitute recipe is perfect for those who are looking for a healthier alternative to whole eggs. Whether you are vegan, allergic to eggs, or simply trying to cut back on cholesterol, this recipe is a great option for you.

History

Egg substitutes have been around for decades, with various commercial products available on the market. However, making your own homemade egg substitute allows you to control the ingredients and customize the flavor to your liking.

Ingredients

3 egg whites
0.25 cup of non-fat milk
1 tbsp of regular non-fat dry milk
1 tsp of vegetable oil

How to prepare

Lightly beat the egg whites with a fork.
Add the remaining ingredients and beat until they are thoroughly blended.

Variations

You can customize this homemade egg substitute by adding herbs, spices, or nutritional yeast for extra flavor.

Cooking Tips & Tricks

When using this homemade egg substitute in recipes, keep in mind that it may not work as a direct replacement for whole eggs in all recipes. It is best used in recipes that call for eggs as a binding agent or leavening agent.

Serving Suggestions

Use this homemade egg substitute in recipes such as pancakes, muffins, and quick breads for a lighter and healthier option.

Cooking Techniques

Use this homemade egg substitute in the same way you would use whole eggs in recipes, such as scrambling, baking, or frying.

Ingredient Substitutions

If you are allergic to dairy, you can substitute the non-fat milk and non-fat dry milk with a dairy-free alternative such as almond milk.

Make Ahead Tips

You can make a batch of this homemade egg substitute and store it in the refrigerator for up to 3 days.

Presentation Ideas

Serve this homemade egg substitute alongside your favorite breakfast dishes for a complete and satisfying meal.

Pairing Recommendations

Pair this homemade egg substitute with whole grain toast, fresh fruit, and a cup of coffee for a balanced breakfast.

Storage and Reheating Instructions

Store any leftover homemade egg substitute in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 40 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 2g per serving

Saturated Fat: 0g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

This homemade egg substitute is a good source of protein, calcium, and vitamin D.

Alergens

This homemade egg substitute contains dairy (milk) and may not be suitable for those with dairy allergies.

Summary

This homemade egg substitute is low in calories and fat, making it a healthy alternative to whole eggs.

Summary

This Homemade Egg Substitute recipe is a healthy and versatile alternative to whole eggs, perfect for those looking to reduce cholesterol or avoid allergens. With just a few simple ingredients, you can create a delicious and nutritious egg substitute for all your cooking and baking needs.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was rummaging through my old recipe box in search of something new to try. I came across a tattered piece of paper with faded handwriting that simply said "Homemade Egg Substitute." Intrigued, I decided to give it a try.

I had always loved baking, but sometimes I found myself running out of eggs at the last minute. This recipe seemed like the perfect solution to that problem. As I read through the ingredients and instructions, I knew this was going to be a game-changer in my kitchen.

The recipe called for just three simple ingredients: water, oil, and baking powder. I couldn't believe how easy it was to make a substitute for eggs with just these pantry staples. I followed the instructions carefully, mixing the ingredients together until they formed a smooth, creamy mixture.

As I poured the homemade egg substitute into my cake batter, I couldn't help but feel a sense of excitement. Would this really work? Would my cake turn out just as light and fluffy as it did with real eggs? I anxiously waited as the cake baked in the oven, the delicious aroma filling my kitchen.

When I finally pulled the cake out of the oven, I was amazed at the results. It was perfect – moist, fluffy, and absolutely delicious. I couldn't believe that such a simple recipe could make such a big difference in my baking.

From that day on, I started using the homemade egg substitute in all of my recipes. Whether I was making pancakes, muffins, or cookies, I knew that I could rely on this trusty substitute to give me the same great results every time.

I began to experiment with different variations of the recipe, adding in spices and flavors to customize it to my liking. I even shared the recipe with my friends and family, who were just as amazed as I was at how well it worked.

Over the years, this recipe has become a staple in my kitchen. It's amazing to think that something as simple as a homemade egg substitute could have such a big impact on my cooking. I am grateful to have stumbled upon this recipe that has brought so much joy and deliciousness into my life.

As I sit here now, surrounded by my family and friends, I can't help but feel grateful for the many recipes that have been passed down to me over the years. Each one holds a special place in my heart, but this homemade egg substitute will always have a special place in my recipe box.

So here's to the power of simple ingredients and the joy of discovering new recipes. May we always continue to cook with love and share our delicious creations with those we hold dear. And may the memory of finding this recipe for the first time always bring a smile to my face.