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January 9, 2009, Newsletter Issue #150: Egg substitutes
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Tip of the Week
There are two types of egg whites' substitutes - liquid and powered. Liquid egg whites are regular eggs minus the yolk. Take 2 Tbs. of liquid egg whites if a recipe calls for one egg white.
Powdered egg whites can be fat-free. To use, mix with water or both until needed thickness is achieved.
Cooking with egg substitutes are similar to cooking with regular egg whites - add tomatoes, mushrooms, bell peppers, cheese, spices, broth or cream - and cook omelet or use for baking.
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