How To Make Homemade Egg Substitute

You can save money by making your own Eggbeater type egg substitute.  Basically you’ll use a single egg with extra egg whites.  This cuts the saturated fat and cholesterol in your all of your egg dishes without sacrificing flavor or texture.

Take a look at the nutritional comparison.  Multiply the ingredients by 4 so you have a week’s worth of egg substitute.  Store covered in the fridge and use within 7 days.

2 large eggs

Calories:  143
Carbs:  1 gram
Protein:  12.5 grams
Fat:  10 grams
Cholesterol:  423 mg

1 egg + 2 whites

Calories:  106
Carbs:  1 gram
Protein:  13.5 grams
Fat:  5 grams
Cholesterol:  211 mg

Here’s an easy omelet for you to try out your homemade egg substitute:

Egg White Denver OmeletEgg White Denver Omelet
Serves 1

1/2 cup homemade egg substitute
1 oz lean sandwich ham, diced
1/2 oz shredded low fat Cheddar cheese
4 small black olives, chopped
1 tablespoon minced green onion (optional)
salt & pepper to taste

Coat an 8″ nonstick skillet generously with cooking spray.  Heat pan on medium low.  Sprinkle ham, olives and green onion evenly over the bottom of the pan and cook about 1 minute.

Pour in egg substitute and let sit for 30 seconds.  Push cooked edges gently toward the center to let the uncooked egg flow to the outside edges.  Season with salt and pepper.

Sprinkle omelet with cheese.  Turn heat to low, cover pan and let cook 30 seconds.  Gently flip one side of the omelet over in half and slide out to a warm plate.   Eat and enjoy!

Nutritional Info:

Calories:  175
Carbs:  2.5 grams
Protein:  22 grams
Fat:  8 grams

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