"Melba's Jammin'" > wrote in message
...
> 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

Wow, thanks for the head's up, Barb!

kili