Homemade Egg Substitute
A whole egg contains 250 mg cholesterol while the egg substitute contains only 1 mg. The egg substitute will keep for a week in the refrigerator. It also freezes well. Makes 3/4 cup- 1/4 cup equals 1 whole egg.
6 egg whites
1/4 cup nonfat dry milk powder
1 tablespoon vegetable oil
6 drops yellow food coloring (optional)
3 servings 3/4 cup
Combine all ingredients in a mixing bowl and blend until smooth.
Refrigerate until used.