Homemade Egg Substitute

1. 1

   Combine all ingredients and mix well.

2. 2

   Use 1/4 cup of mixture in place of 1 egg.

3. 3

   1/2 cup.

4. 4

   Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.

5. 5

   In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.

6. 6

   Once made, refrigerate and use in 7 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.