A Whole Egg Substitute

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Title: A Whole Egg Substitute
Yield: 4 Servings

Ingredients:

1 Egg
2 1/4 ts Nonfat milk
2 ts Vegetable oil
White


For the equivalent of 1 whole egg combine the above ingredients in a
blender. Blend well. Cover and refrigerate up to 1 week. This substitute
may be used in nearly any recipe calling for a whole egg. It can be used to
make scrambled eggs. Use 1/4 to 1/2cup substitute per person. Add chopped
vegetables or shredded lowfat cheese

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini