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Easy Homemade Egg Substitute Recipe

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
TOTAL TIME: Prep/Total Time: 5 min. YIELD:1 servings


  • 2 large egg whites, lightly beaten
  • 1 tablespoon nonfat dry milk powder
  • 1 teaspoon canola or vegetable oil
  • 4 drops yellow food coloring, optional


  • 1. 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.

Recipe Note

Editor's Note: The cholesterol in 1 large whole fresh egg is 213 mg.

Nutritional Facts

1/4 cup: 100 calories, 5g fat (1g saturated fat), 1mg cholesterol, 150mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

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