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Thread: Sub for Egg Substitute?

  1. #1

    Sub for Egg Substitute?

    I wanted to make CLs Easy Corn Pudding. It calls for 1/4 C egg substitute, which I don't have. Is there an equivalent amount of egg/egg white I can use?

    [I also don't have FF plain yogurt - just vanilla or low fat sour cream....I'm thinking the sour cream would be the better option?]

    Easy Corn Pudding

    1 (8.5 ounce) package corn muffin mix
    1/4 cup egg substitute
    1/4 cup reduced-calorie stick margarine, melted
    1 (8 3/4 ounce) can no-salt-added whole-kernal corn, drained
    3/4 cup no-salt-added cream style corn
    1 (8 oz) carton plain fat-free yogurt

    Preheat oven to 350. Place muffin mix in a medium bowl; make a well in the center of mix.
    Combine egg substitute, margarine, whole=kernal corn, cream-style corn, and yogurt; add to muffin mix, stirring just until moistened. Spoon into an 8 inch square baking dish coated with cooking spray.
    Bake at 350 for 45 minutes or until set. Yield: 8 servings
    Calories: 202; Fat 6.6; protein 5.5; carb 31; fiber 1g.

  2. #2
    Join Date
    Aug 2000
    2 egg whites or 1 whole egg for the 1/4 cup egg substitute and since it's seems more a savory dish I'd go with the sour cream.
    Well-behaved women seldom make history!

  3. #3
    Thank You!
    I know I've had that egg sub question before; I have now diligently made note of it so I will be able to look it up myself next time!!

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