Egg Substitute

READY IN: 10mins
Recipe by Ruth Sayers

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.

Top Review by Missy Wombat

Other egg substitutes that are actually egg-free are bananas, flaxseed gloop and applesauce as well as commercial egg replacers.

Ingredients Nutrition

  • 8 egg whites
  • 1 12 tablespoons oil
  • 2 tablespoons dry milk
  • 10 drops yellow food coloring

Directions

  1. Put all into bowl and whip with blender.
  2. I use a'stick' type blender, but it could even be whipped with a whisk.

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