Using Egg Substitute
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Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches or for coating purposes (such as breading chicken breasts).
In most baked goods, however, our Test Kitchen has found that totally replacing the eggs may not produce the best results. That’s because egg yolks, which are high in fat, give baked goods a more tender crumb and add flavor.
Egg substitute alone yields a tougher or more rubbery texture due to its lack of fat. That’s why in some recipes, you’ll often find that we list a whole egg plus egg substitute or egg whites.
Our Test Kitchen has come up with a homemade version of egg substitute that you can quickly whisk up in your own kitchen. They included a teaspoon of oil because it provides a nicer consistency than commercial products on the market. However, if you’re concerned about those extra grams of fat and calories, you may leave it out.
HOMEMADE EGG SUBSTITUTE
2 large egg whites, lightly beaten
1 tablespoon nonfat dry milk powder
1 teaspoon canola or vegetable oil
4 drops yellow food coloring, optional
In a bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute equivalent to 1 large egg.
Nutritional Analysis: 1/4 cup equals 100 calories, 5 g fat (trace saturated fat), 1 mg cholesterol, 150 mg sodium, 5 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.
Editor’s Note: The cholesterol in 1 large whole fresh egg is 213 mg. If you prefer not to use egg substitute in recipes, you can use egg whites instead. Two egg whites equals one whole egg or 1/4 cup of egg substitute.