Eggs

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Nutritional Info

Servings Per Recipe: 1
Amount Per Serving
Calories: 362.1

Total Fat: 24.3 g
Cholesterol: 1,032.8 mg
Sodium: 306.2 mg
Total Carbs: 3.0 g
Dietary Fiber: 0.0 g
Protein: 30.4 g

View full nutritional breakdown of Eggs calories by ingredient

Introduction

Flat foods such as pancakes and cookies don't rely on eggs for lift. In fact, in many cases, you can eliminate the egg without noticeably affecting the final product. That's especially true if the recipe calls for only one egg. If you do omit the egg, however, it's a good idea to add a tablespoon or two of additional liquid — soymilk, fruit juice, or water, for example — for each egg omitted to restore the recipe to its original moisture content. Flat foods such as pancakes and cookies don't rely on eggs for lift. In fact, in many cases, you can eliminate the egg without noticeably affecting the final product. That's especially true if the recipe calls for only one egg. If you do omit the egg, however, it's a good idea to add a tablespoon or two of additional liquid — soymilk, fruit juice, or water, for example — for each egg omitted to restore the recipe to its original moisture content.

Number of Servings: 1

Ingredients

Ousting eggs from baked goods - In recipes for baked goods that have a light, airy texture, replace eggs with an ingredient that provides lift. Any of the following ingredients can replace one whole egg in a recipe:

* Half a small, ripe, mashed banana. This substitution gives the food a mild banana flavor, which can be nice in recipes for muffins, cookies, pancakes, and quick breads.

*1/4 cup of applesauce, canned pumpkin or squash, or pureed prunes. If you use these foods, know that, depending on the recipe, they may add a hint of flavor.

Using fruit purees to replace eggs can make the finished product somewhat denser than the original recipe.

Directions

Replacing eggs in casseroles, loaves, burger patties, and main dishes - A good starting point with most recipes in which egg acts as a binder is to use 2 to 3 tablespoons of any of the following ingredients (or a combination of them) to replace one whole egg. If the original recipe calls for two eggs, start with 4 to 6 tablespoons of egg substitute.
* Tomato paste
* Finely crushed breadcrumbs, cracker meal, or matzo meal
* Quick-cooking rolled oats or cooked oatmeal
* Mashed potatoes, mashed sweet potatoes, or instant potato flakes

Number of Servings: 1

Recipe submitted by SparkPeople user RYEAXL1.