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Cook'n with Betty Crocker 
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Egg Yourself On |
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Print this Recipe 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
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