nd remaining Brie.
Put egg substitue and eggs in a
Put all ingredients into blender jar and blend until smooth. Store in covered jar in refrigerator.
Can be frozen.
Freeze in 1/4 cup amounts.
Use in place of egg in recipes or scramble.
One quarter cup is equal to 1 egg.
One quarter cup equals 80 calories.
Mix and store in refrigerator.
This is a no cholesterol egg substitute.
One-fourth cup equals 1 egg in recipes.
our the egg mixture evenly over the top. Cover strata and refrigerate
ixed.
To assemble the strata, arrange half the bread cube
ombine milk, mustard, pepper, and egg substitute in a large bowl
heese.
Thoroughly mix the egg substitute, eggs, milk and mustard
br>Whisk the eggs and egg whites in a large bowl
br>To serve, bring the strata to room temperature and pre
or 45 seconds.
Beat egg white until frothy. Tastes better
o 350\u00b0.
Remove strata from refrigerator; let stand at
arge bowl.
To form egg rolls: Place the wrapper on
ith a whisk.
Pour egg mixture over bread mixture, and
large bowl, beat eggs, egg whites, milk and mustard until
Blend 1/3 cup Splenda, egg substitute, milk, vanilla and maple
prinkle with cheeses.
Combine egg substitute and remaining ingredients (except
Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
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.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
illing suggestion available under Chinese recipes here on Zaar.
You
ampantscotland.com, most pie crust recipes are made with half lard
owl, beat the whole eggs, egg whites, milk, and mustard together