Egg Beater Question

rosieflo
rosieflo Posts: 218
edited September 26 in Food and Nutrition
Hi there! I have a question. I have a recipe that calles for 1.5 cups of egg substitute. I have two dozen eggs at home, that i'm trying to use up. Does anyone have any idea to figure out how many egss that would be? or should I just use 1.5 cups of eggs all whipped up?

Replies

  • EricInArlington
    EricInArlington Posts: 531 Member
    I would just use all the whites and one yoke
  • baisleac
    baisleac Posts: 2,019 Member
    My egg substitute is 1/4 cup = 1 egg. But your idea of just beating the eggs yourself and measuring out a1.5 cups makes sense.
  • rosieflo
    rosieflo Posts: 218
    And just incase anyone is interested in this recipe:
    1.5 cups cottage cheese (1%)
    1.5 cups egg substitue
    1.25 ounces of shredded chicken
    12 medium asparagus spears
    1/2 t garlic powder
    1/2 t salt

    Preheat oven to 350. Mix all together and spoon into muffin tins (that are lined or well sprayed). Makes 12 frittata cups. Freeze extras and reheat for quick snack or breakfast. This version has 44 calories and 7g of protein and 2g of carbs. :)
  • gameovergt
    gameovergt Posts: 502
    just use the whites, yolks are also to seperate
  • baisleac
    baisleac Posts: 2,019 Member
    I would just use all the whites and one yoke

    Unless you have to watch your cholesterol, the yolks are where most of the egg's micronutrients are.
  • smataya
    smataya Posts: 5 Member
    I think your idea of just measuring out 1.5 cups of beaten egg is a good one. That recipe sounds really good. Thanks for sharing it.
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