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