Homemade Egg Substitute I

Egg Substitute I Recipe - Made with Egg Whites, Non-Fat Dry Milk, and Vegetable Oil

Preparation time: 5 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Homemade Egg Substitute I is a great alternative for those who are looking to reduce their egg consumption or are allergic to eggs. This recipe is easy to make and can be stored in the refrigerator or freezer for future use.

History

The idea of using egg substitutes in cooking dates back to the early 20th century when people started looking for alternatives to eggs for various reasons. Homemade Egg Substitute I is a popular choice for those who want to enjoy the taste and texture of eggs without actually using them.

Ingredients

6 egg whites
0.25 cup of non-fat dry milk
1 tbsp of vegetable oil

How to prepare

In a mixing bowl, combine all the ingredients and blend until smooth.
Transfer the mixture to a jar and store it in the refrigerator for up to 1 week.
The mixture can also be frozen.
To prepare scrambled eggs, fry them slowly over low heat in a nonstick frying pan.

Variations

Add herbs or spices to the mixture for added flavor.
Use different types of milk such as almond or soy milk for a dairy-free option.

Cooking Tips & Tricks

Make sure to blend the ingredients well to ensure a smooth consistency.

- Store the mixture in an airtight container to prevent it from absorbing other odors in the refrigerator.

- When preparing scrambled eggs, cook them slowly over low heat to prevent them from becoming rubbery.

Serving Suggestions

Homemade Egg Substitute I can be used in place of eggs in various recipes such as scrambled eggs, omelets, and baked goods.

Cooking Techniques

Homemade Egg Substitute I can be used in the same way as eggs in recipes such as scrambling, frying, or baking.

Ingredient Substitutions

If you don't have non-fat dry milk, you can use regular milk or a milk alternative such as almond milk.

Make Ahead Tips

Homemade Egg Substitute I can be prepared ahead of time and stored in the refrigerator or freezer for future use.

Presentation Ideas

Serve Homemade Egg Substitute I with fresh herbs or vegetables for a colorful and nutritious meal.

Pairing Recommendations

Homemade Egg Substitute I pairs well with whole grain toast, fresh fruit, and a side of avocado.

Storage and Reheating Instructions

Store Homemade Egg Substitute I in an airtight container in the refrigerator for up to 1 week or in the freezer for longer storage. Reheat in a nonstick frying pan over low heat.

Nutrition Information

Calories per serving

Homemade Egg Substitute I contains approximately 30 calories per serving.

Carbohydrates

Homemade Egg Substitute I contains approximately 2 grams of carbohydrates per serving.

Fats

Homemade Egg Substitute I contains approximately 1 gram of fat per serving.

Proteins

Homemade Egg Substitute I contains approximately 5 grams of protein per serving.

Vitamins and minerals

Homemade Egg Substitute I is a good source of calcium and vitamin D from the non-fat dry milk.

Alergens

Homemade Egg Substitute I may contain milk allergens.

Summary

Homemade Egg Substitute I is a low-calorie, high-protein alternative to eggs that is suitable for those with egg allergies or dietary restrictions.

Summary

Homemade Egg Substitute I is a versatile and nutritious alternative to eggs that can be used in a variety of recipes. It is easy to make, store, and reheat, making it a convenient option for those with dietary restrictions or allergies.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Homemade Egg Substitute. It was many years ago, when I was just a young girl, visiting my Aunt Martha's house for the summer. Aunt Martha was known for her delicious baked goods, and I was always eager to learn her secrets.

One hot afternoon, as I sat at the kitchen table watching Aunt Martha prepare a batch of her famous chocolate chip cookies, I noticed something peculiar. She was cracking eggs into a bowl, but instead of the usual yellow yolk and clear whites, she was pouring in a thick, yellow liquid from a small bottle. Curious, I asked her what it was.

"Oh, that's my homemade egg substitute," Aunt Martha explained. "It's a great way to make vegan or allergy-friendly recipes without using eggs."

I was intrigued. Aunt Martha went on to tell me that she had learned the recipe from a friend who was a vegan chef. It was a simple mixture of water, oil, and baking powder, but it mimicked the texture and binding properties of eggs perfectly.

As Aunt Martha finished mixing the cookie dough, she handed me a spoonful of it to taste. I couldn't believe how delicious it was, and I was amazed at how well the egg substitute worked in place of real eggs.

From that day on, I was determined to learn how to make Aunt Martha's Homemade Egg Substitute for myself. I asked her for the recipe, and she gladly shared it with me.

Over the years, I have made countless batches of Aunt Martha's Homemade Egg Substitute, using it in everything from cakes and cookies to pancakes and waffles. It has become a staple in my kitchen, and I am always happy to share the recipe with friends and family who are looking for a vegan or allergy-friendly alternative to eggs.

To make Aunt Martha's Homemade Egg Substitute, you will need:

- 1/4 cup water

- 1 tablespoon oil (vegetable, canola, or olive oil all work well)

- 2 teaspoons baking powder

Simply whisk together the water, oil, and baking powder in a small bowl until well combined. Use the mixture in place of eggs in your favorite recipes, using 1/4 cup of the egg substitute for each egg called for in the recipe.

I always keep a bottle of Aunt Martha's Homemade Egg Substitute in my refrigerator, ready to use whenever I need it. It has saved me countless times when I've run out of eggs or needed to accommodate friends with dietary restrictions.

I am grateful to Aunt Martha for introducing me to this recipe, and I cherish the memories of that hot summer day in her kitchen, watching her whip up a batch of chocolate chip cookies with her magical egg substitute. It is a recipe that has become a part of my culinary repertoire, and I look forward to passing it down to future generations of bakers in my family.