Ingredients
1 egg
2 1/4 tsp nonfat milk
2 tsp vegetable oil
1 white
Directions
For the equivalent of 1 whole egg combine the above ingredients in a
blender. Blend well. Cover and refrigerate up to 1 week. This
substitute may be used in nearly any recipe calling for a whole egg.
It can be used to make scrambled eggs. Use 1/4 to 1/2cup substitute
per person. Add chopped vegetables or shredded lowfat cheese
Recipe By :
Servings: 4 servings
A Whole Egg Substitute Recipe brought to you by Recipe Ideas
Categories: Egg
The History of Recipes
Historians have traced the existence of recipes far back into history, in fact as far into history as early Egypt, and maybe even further. Having said that, sadly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into The time of the romans 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the roman meals were divided into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef recounts how the cooks of Roman times used a good variety of aromatic flavors, including many that are still in use today for example basil, fennel and dill. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs led to an explosion in books on cooking, most of which are kept safe in academic collections. Over the next few centuries, the powerful and wealthy strove to serve up the most extravagent meals, and because of this chefs and their recipes increased in prestige. Even so, it was during the 19th century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, trying out, and recording recipes of the day. By the arrival of the twentieth century, cook books were greatly in demand mostly as a result of higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this A Whole Egg Substitute recipe.
