Use one-quarter teaspoon psyllium seed husk powder as an egg-replacer in baked goods such as muffins and cakes. Add about a tablespoon extra liquid for each egg replaced. Psyllium seed husk powder, available in bulk at health food stores, keeps baked goods moist and prevents crumbling, is low in calories, and adds extra fiber. If your baked goods require a lot of egg yolks or are meant to be custardy, this will not work, however.
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I sometimes run out of egg beaters and don't feel like running to the grocery store to get more. My solution: if I have regular eggs in my refrigerator, I just use those, but only the whites. The yolk is where all the cholesterol and fat resides. Using egg whites has the same calorie content as using egg beaters for the serving size. 3 large egg whites = approx. 1/2 c. which is 60 calories.
It is important to note that the major difference between the Egg Beaters and using just egg whites is that the Egg Beaters are more nutritionally dense. Egg Beaters are higher in vitamins and minerals as well as double the protein of using egg whites. Still a great substitute in a pinch!
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