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Homemade egg substitutes, cholesterol-free
egg substitutes
3 egg whites
1/4 cup non-fat milk
1 tablespoon non-fat dry milk
1 teaspoon vegetable oil
Beat egg whites lightly with a fork. Add remaining ingredients and beat until thoroughly blended.
Yield: 6 tablespoons (equivalent to 2 whole eggs or 1/2 cup egg substitute) Approx. Cal/Serv.: 62 (equivalent to 1 egg).
The homemade egg substitute has 38 calories and the whole egg has 80 calories; the sodium in the homemade subsitute is 39 mg. while the whole egg has 53 mg; the homemade egg has 3 grams of fat while the whole egg has 5 grams of fat; the homemade egg has no cholestrol but the whole egg has 247 mg.
There is no time like the present to stop “living to eat” too much unhealthy foods high in cholesterol, salt, saturated fats, and calories and start “eating to live” with good dietary habits. _
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