In article >,
"kilikini" > wrote:

> I've thought of Egg Beaters, but never wanted to spend the money on them in
> case they bother me. If I could get them at a restaurant to try, I'd
> possibly do that.
>
> kili

It would probably be cheaper to make them and toss them than to order a
restaurant meal, even if you wind up tossing what you've made. JAT.


{ Exported from MasterCook Mac }

³Eggbeaters²

Recipe By: Barb Schaller post to r.f.cooking 8-23-06
Serving Size: 1
Preparation Time: 0:00
Categories: Miscellaneous

Amount Measure Ingredient Preparation Method
1 egg white
1 tsp. corn oil or safflower oil
1 tsp. nonfat dry milk powder

Combine ingredients in a bowl and whisk together until thoroughly
blended. The ingredients may be blended in a blender but too much
mixing makes the egg substitute frothy. Recipe may be multiplied by any
amount desired. One recipe makes the equivalent of 1 egg (1/4 cup).

Commercial egg substitute: 96 calories, 1 mg. cholesterol, 7 mg. fat,
120 mg. sodium.

Jeanne¹s substitute: 60 calories, negligible cholesterol, 5 mg. fat, 60
mg. sodium.

Source: Low-Calorie Cooking column by Jeanne Jones, Star Tribune
newspaper,Wednesday, 10/21/87.
‹‹‹‹‹
Additional Note, 2/10/89: Price for one package of Egg Beaters at Cub
Foods is $1.67 for the equivalent of 8 eggs. Whole eggs are
approximately $.75 per dozen. A substantial saving to make from scratch.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller