Try this Homemade Egg Substitute recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in container of an electric blender or food processor. Process 30 seconds. Refrigerate up to 1 week or freeze in an airtight container up to 1 month. Yield: 3/4 cups Per 1/4 cup: 90 cal., 19.6 grams protein, 2.4 grams fat, 6 grams carbohydrate, 2 milligrams cholesterol, 162 milligrams sodium, and 130 milligrams calcium. Egg Beaters* cost $.30 per 1/4 cup whereas Homemade Egg Substitute cost $.14 per 1/4 cup. Posted to MC-Recipe Digest by Donnafuji
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Serving Size: 1 Serving (1225g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 672 | ||
Calories from Fat: 60 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 3.1mg | 1 % | |
Sodium 2066mg | 71 % | |
Potassium 2233.4mg | 59 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17.7g | ||
Protein 135.5g | 194 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
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