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 polyunsat-urated oil to copy the taste and texture of whole eggs. The added oil is "good" fat, which helps lower choles-terol levels in the body (saturated fat raises blood cholesterol levels).

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

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

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, cov-ered, 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 car-ton 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.