Homemade egg substitute

Yield: 1 servings

Measure Ingredient
6 \N Egg whites
¼ cup Powdered nonfat milk
1 tablespoon Oil

Recipe by: The New American Diet - ISBN 0-671-66375-5 Combine all ingredients in a mixing bowl and blend until smooth.

Store in jar in refrigerator up to 1 week. Also freezes well.

To prepare as scrambled egg. Fry slowly over low heat heat in a non stick fry pan.

Makes 1 cup (¼ cup of mix = 1 whole egg) (Author's Note): Use instead of commercial egg substitutes. Much cheaper.

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