Quick Cooking with Egg Substitute
Food Fitness. Nourish your body.
Egg Subsitute Tips:
Use egg substitute to replace whole eggs in recipes and cooking. An 8-ounce carton is equal to four large, whole eggs.
Keep refrigerated and use egg substitute within seven days after opening.
Pour 1/2-carton egg substitute (or equivalent to two eggs) into a microwave-safe bowl. Cook for one minute on high. Stir and cook for another 30 to 45 seconds or until slightly moist.
Dip chicken, fish or sliced vegetables in egg substitute and coat with your favorite bread crumbs. Cook in a nonstick pan or preheat oven to 425-degrees and cook fish for 15 minutes, chicken for 30 to 35 minutes, vegetables for 30 minutes or as preferred.
Heat 1-teaspoon oil in a non-stick pan over medium high heat. Shake one 8-ounce carton of egg substitute (equal to four large eggs) and pour contents into pan. As egg product begins to set, push from edges to center. Cook, until done, season to taste. Salsa is a wonderful companion to scrambled eggs if you like a little "kick"!
Veggie Round Up:
Choose from your favorite vegetables. Dice onions, tomatoes, zucchini, broccoli, peppers and saute lightly in oil or margarine for four to five minutes.
Microwave Method: Microwave one minute or more for softness. Mix 1/2-cup of your "vegetable round-up" with one 8-ounce carton of egg substitute (equal to four large eggs). Season and cook as above. Serves two.
Western Round Up:
Choose from lean meats on hand and dice them. Saute or microwave onions, peppers or mushrooms. Mix ingredients with one 8-ounce carton (equal to four large eggs). Season and cook as above. Serves two or three.
All of the above recipes can be prepared as omelets. Pour one 8-ounce carton of egg substitute into heated, oiled skillet. Place ingredients on partially cooked eggs while top is still moist. Fold over, cook for 1/2-minute, turn over and cook for another 1/2-minute. Omelet is ready and will serve two. For individual omelets, use half of the carton.
Mix 1/2 cup egg substitute and 2 tablespoons milk in a 12-ounce microwave-safe mug sprayed with nonstick cooking spray. Microwave on high just until set, about 1-1/2 minute. Stir after 45 seconds. Stir in 2 tablespoons shredded fat-free Cheddar cheese. Makes 2/3 cup.
Healthy Egg Salad Sandwiches with Egg Substitute Recipe
1 cup egg substitute, hard-cooked and chopped*
1/4 cup chopped celery
1/4 cup chopped onion
2 tablespoons fat-free mayonnaise
12 slices of whole-wheat bread, divided
6 lettuce leaves
1 large tomato cut into six thin slices
*Hard cook egg substitute. Pour 1/2 cup egg substitute into a nonstick skillet. Cover and cook for ten minutes on very low heat. Cool, then chop into cubes.
In a small bowl, combine hard cooked egg substitute, celery, onion, and mayonnaise. On each of six bread slices, lace lettuce leaf and tomato slice. Top each with about 1/4 cup egg salad and remaining bread slice.