Serves: 5
If you like eggs, but are concerned about cholesterol and reluctant to eat them, try using an egg substitute. Several brands are readily available in the frozen or refrigerated sections of your supermarket. Or, make your own. One large egg equals about 1/4 cup. Substitute the 1/2 cup recipe below for 2 whole eggs or 1/2 cup cholesterol-free egg product. For even color, mix egg white and food color well before adding oil.
For 1/2 cup (2 servings):
3 egg whites
3 drops yellow food color
1 teaspoon vegetable oil
Mix egg whites and food color. Mix in oil. Cover and refrigerate no longer than 2 days.
Per serving for 1 egg:
Calories 80 Fat 6 g (54 calories)
Protein 6 g Cholesterol 275 mg
Carbohydrate 1 g Sodium 70 mg
Per serving for egg substitute
Calories 45 Fat 2 g (18 calories)
Protein 5 g Cholesterol 0 mg
Carbohydrate 1 g Sodium 80 mg
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Egg Yourself On recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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