Prep 10 mins
Cook 0 mins
This is a little different than some of the ones on this site as it uses canola oil for a little extra boost in flavor. I have noticed that some of the egg substitutes are calculated wrong on the nutritional breakdown. (I think they calculated the egg whites as whole eggs). These work out to be about 30 calories per 1/4 c. and less than 1 gram of fat. 1/4 c. equals 1 egg; 1/2 c. equals 2 eggs and so on. This freezes well as long as there are no yolks! Old ice cube trays work well for this.
- 1 dozen egg white
- 6 teaspoons canola oil
- 8 tablespoons powdered milk (dry)
- 8 -10 drops yellow food coloring
- Mix all ingredients in a blender. Keep refrigerated or freeze in individual portions.