This recipe for 'Egg Exchange' is a natural, healthy recipe for homemade, no-cholesterol 'egg substitute'. It uses only the egg white with some added polyunsaturated oil to copy the taste and texture of whole eggs. The added oil is 'good' fat, which helps lower cholesterol levels in the body (saturated fat raises blood cholesterol levels).

Egg Exchange

1 dozen extra-large egg whites (about 2 cups)
1 tablespoon vegetable oil
1/4 teaspoon salt
6 drops yellow food coloring (optional)

1. Place egg whites in a medium bowl. Whisk in oil, salt and food coloring, if desired, just until blended.
2. Refrigerate mixture in a tightly covered container for up to 4 days.
3. Use 1/3 cup for the equivalent of 1 whole egg.

Makes 2 cups.

Note: Recipe may be halved, doubled or tripled.

Nutritional Analysis:
1 serving = 1/3 cup: Fat 2 grams; Calories 53; Saturated .3 gram; Protein 7 grams; Unsaturated 1.7 grams; Carbohydrates 1 gram; Cholesterol 0 mg

Q. How do you cook hard-boiled eggs?
A. Put the eggs in a single layer in a saucepan. Add water to 1-inch above them. Cover the pan and bring to boiling over high heat. Turn off heat or move to a cool burner. Let the eggs stand, covered, in the hot water 15 to 17 minutes for Large eggs. Immediately run cold water over the eggs until they're completely cooled this will eliminate the "green ring." Refrigerate the eggs in their carton and use within a week.

When separating eggs, use an "egg separator" - never the shell. Bacteria from hands and other sources are still present on the shell and can be easily transferred to the egg recipe you're preparing.

Recipe provided courtesy of Chino Valley Ranchers.