The owner of a small grocery in our village gave me this recipe after he saw me purchasing the expensive Egg Beaters from him time after time. Bless his heart, this is so much better, and can be used in any recipe calling for eggs. A 1/4 of this mix equals one egg. Great scrambled, too. I have keep a small lidded pitcher of the egg substitute in my refrigerator at all times for cooking and baking. It will keep up to 8 days, but you do need to stir it before each use.
- 8 egg whites
- 1 1⁄2 tablespoons oil
- 2 tablespoons dry milk
- 10 drops yellow food coloring
- Put all into bowl and whip with blender.
- I use a'stick' type blender, but it could even be whipped with a whisk.
Other egg substitutes that are actually egg-free are bananas, flaxseed gloop and applesauce as well as commercial egg replacers.
This is easy to make and worked great in a baking recipe I made. I see no advantage to buying a dozen eggs and separating them to make this (what do you do with the yolks?). But when I have something that calls for yolks only, instead of putting the whites in a bowl in the fridge and forgetting about them until time to toss them, I will make this to use in baking. Made for Fall 2011 PAC game.
I used your recipe for the whole egg in the clone biscuit mix #47201 I used to make pan-cakes. It worked really nice.