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 :)
- 6 egg whites
- 1⁄4 cup nonfat dry milk powder
- 1 tablespoon vegetable oil
- 6 drops yellow food coloring (optional)
- Combine all ingredients in a mixing bowl; whisk until smooth.
- Store in a glass container or jar in the refrigerator for up to 1 week and also freezes well.
- To make scrambled eggs; fry slowly over low heat in a nonstick frypan.
- Note: one serving is 1/4 cup (1 egg equivalent).
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.
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.
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)