Egg substitute can be used to replace whole eggs in many recipes with good results, especially in frittatas, omelets and quiches. This eggs substitute can be whipped up easily.—Taste of Home Test Kitchen, Greendale, Wisconsin
VERIFIED BY Taste of Home Test Kitchen
- 2 large egg whites, lightly beaten
- 1 tablespoon nonfat dry milk powder
- 1 teaspoon canola or vegetable oil
- 4 drops yellow food coloring, optional
- In a 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