Total Time
5mins
Prep 5 mins
Cook 0 mins

If you use egg substitutes on a regular basis, then here is a great alternative to the store-bought brands, this freezes well so make lots and freeze :)

Ingredients Nutrition

  • 6 egg whites
  • 14 cup nonfat dry milk powder
  • 1 tablespoon vegetable oil
  • 6 drops yellow food coloring (optional)

Directions

  1. Combine all ingredients in a mixing bowl; whisk until smooth.
  2. Store in a glass container or jar in the refrigerator for up to 1 week and also freezes well.
  3. To make scrambled eggs; fry slowly over low heat in a nonstick frypan.
  4. Note: one serving is 1/4 cup (1 egg equivalent).
Most Helpful

Great recipe! I have been looking for a good egg substitute. Instead of using the yellow food coloring in the recipe, I add two teaspoons of the yolk to give it a slightly yellow color and a little added protein.

Kcps96 November 03, 2008

I have been making this for years. The other day I made a creme brulee that called for 6 egg yolks. I saved the whites, mixed up the egg substitute the next a.m. for breakfast. Easy, quick and economical. This does produce a lighter egg product than the store bought. Thanks for posting.

PaulaG February 17, 2005

I gave this recipe 4 stars. This worked very nice mixed up nicely. My only problem was the dry milk didn't completely mix up, but that didn't matter because I used this recipe in Simple Sweet Potato or Pumpkin Muffins (Low Calorie) so it didn't matter. Overall I'll make this recipe again for sure! Thanks for posting! Christine (internetnut)

internetnut September 27, 2009