Homemade Egg Substitute II

Homemade Egg Substitute II Recipe with Egg Whites, Oil, and Non-Fat Dry Milk

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

This Homemade Egg Substitute II recipe is a great alternative for those who are looking to reduce their egg consumption or are looking for a vegan option. It is easy to make and can be used in a variety of recipes.

History

Egg substitutes have been around for many years, with various recipes and methods being used to replace eggs in cooking and baking. This particular recipe uses a combination of egg whites, oil, and non-fat dry milk to create a versatile egg substitute.

Ingredients

12 egg whites
2 tbsp polyunsaturated oil
0.5 cup regular non-fat dry milk

How to prepare

In a bowl, combine the oil and nonfat dry milk until it forms a crumbly paste.
Gradually add the first 6 egg whites, one at a time, and mix until the mixture becomes smooth.
Next, add the remaining 6 egg whites to the mixture.

Variations

You can customize this recipe 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 exactly the same as eggs. It is best used in recipes where eggs are used for binding or moisture, rather than for leavening.

Serving Suggestions

Use this homemade egg substitute in place of eggs in recipes such as omelets, quiches, and baked goods.

Cooking Techniques

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

Ingredient Substitutions

If you don't have non-fat dry milk on hand, you can use almond milk or soy milk powder as a substitute.

Make Ahead Tips

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

Presentation Ideas

Serve this homemade egg substitute with fresh herbs or avocado for a colorful and nutritious meal.

Pairing Recommendations

Pair this homemade egg substitute with whole grain toast, fresh fruit, and a side of greens for a balanced meal.

Storage and Reheating Instructions

Store any leftover egg substitute in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of this homemade egg substitute contains approximately 50 calories.

Carbohydrates

This homemade egg substitute is low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

The polyunsaturated oil in this recipe adds a small amount of healthy fats to the egg substitute.

Proteins

Egg whites are a great source of protein, making this homemade egg substitute a good option for those looking to increase their protein intake.

Vitamins and minerals

Egg whites are rich in vitamins and minerals, including vitamin B12, selenium, and riboflavin.

Alergens

This recipe contains egg whites and milk, so it is not suitable for those with egg or dairy allergies.

Summary

Overall, this homemade egg substitute is a low-calorie, high-protein option for those looking to reduce their egg consumption.

Summary

This Homemade Egg Substitute II recipe is a versatile and nutritious alternative to eggs, perfect for those looking to reduce their egg consumption or for vegan cooking. With a combination of egg whites, oil, and non-fat dry milk, this homemade egg substitute is easy to make and can be used in a variety of recipes.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a beautiful summer day, the sun was shining brightly, and the birds were chirping happily in the trees. I had just finished baking a delicious batch of chocolate chip cookies when I realized that I had run out of eggs. Panicking, I scoured through my old recipe books and stumbled upon a worn-out page that caught my eye.

The recipe was for Homemade Egg Substitute II, a clever alternative for those times when you find yourself without eggs in the kitchen. Intrigued, I decided to give it a try. As I gathered the ingredients and followed the instructions, I couldn't help but feel a sense of excitement and anticipation.

As the mixture began to take shape, a wave of nostalgia washed over me. I was transported back to my childhood, watching my own grandmother whip up delicious meals in the kitchen. She was a master in the art of cooking, and I had always admired her skill and creativity.

I remembered how she would share her recipes with me, passing down the culinary knowledge that had been handed down through generations. Each dish was a labor of love, a tribute to her family and the memories they had created together.

As I poured the Homemade Egg Substitute II into the cookie batter, I could almost hear my grandmother's voice guiding me through the process. She had always said that cooking was more than just following a recipe - it was about infusing each dish with your own personal touch, making it truly special and unique.

The cookies came out of the oven golden brown and delicious, with a slightly different texture than usual. But as I took the first bite, I knew that I had stumbled upon a gem of a recipe. The Homemade Egg Substitute II had worked its magic, creating a wonderful treat that was just as tasty as if I had used real eggs.

From that day on, I made it a point to experiment with different recipes using the Homemade Egg Substitute II. I tried it in cakes, muffins, and even savory dishes like quiches and frittatas. Each time, the results were nothing short of amazing.

My friends and family were amazed at the versatility of this simple yet ingenious recipe. They couldn't believe that such a small change could make such a big difference in the final product. And as I shared the recipe with them, I felt a sense of pride and satisfaction in passing on a piece of my culinary heritage.

Over the years, I have continued to refine and perfect the Homemade Egg Substitute II, adding my own twists and variations to suit different tastes and dietary restrictions. It has become a staple in my kitchen, a go-to ingredient that never fails to impress.

As I look back on that fateful day when I first discovered the recipe, I can't help but feel grateful for the culinary journey it has taken me on. It has allowed me to connect with my past, honor my grandmother's legacy, and create new memories with those I love.

So the next time you find yourself in a pinch without eggs, don't despair. Give the Homemade Egg Substitute II a try, and let it work its magic in your kitchen. Who knows, you might just stumble upon a culinary treasure that will become a cherished part of your own recipe collection.