How To Make Homemade Egg Substitute. Take a look at the nutritional comparison. Multiply the ingredients by 4 so you have a week’s worth of egg substitute. Store covered in the fridge and use within 7 days....... 2 large eggs = Calories: 143, Carbs: 1 gram, Protein: 12.5 grams, Fat: 10 grams, Cholesterol: 423 mg.... 1 egg + 2 whites = Calories: 106, Carbs: 1 gram, Protein: 13.5 grams, Fat: 5 grams, Cholesterol: 211 mg
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