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.