- 2 large egg whites, lightly beaten
- 1 tablespoon nonfat dry milk powder
- 1 teaspoon canola oil
- 4 drops yellow food coloring, optional
- In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired. Yield: 1/4 cup egg substitute equivalent to 1 large egg, 1 serving.
Originally published as Homemade Egg Substitute in Light & Tasty June/July 2001, p20
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