Egg substitute

Egg substitute

Ingredients/Components

• water - 2 Tbsp
• vegetable oil - 2 tsp
• egg whites - 8 item
• instant nonfat dry milk powder - 1/2 c
• drops yellow food coloring if you want color - 3 item

How to make egg substitute:

Combine all ingredients in container of an electric blender or food processor. Top with cover and process 30 seconds. To store refrigerate mixture in a covered container up to 1 week or freeze in an airtight container up to 1 month. Makes 1 cup (88 calories per 1/4 cup serving).

Good for a diabetic or someone with high cholesterol or if you have to watch calories.

Recipe categories: Breakfast, Condiments, etc., Cooking mixes.