Homemade Egg Substitute
Save money and trust your ingredients by making homemade egg substitute.
It’s easy to make your own egg substitute. We added nonfat dry milk to replace some of the vitamins D and A that are lost when you take out the yolks.
Keep it in the refrigerator up to 7 days or freeze up to 2 months.
- 8 large egg whites
- ¼ cup nonfat dry milk powder
- 2 tsp canola oil
- 1/8 tsp salt
- 4 drops yellow food coloring (optional)
- In a medium bowl, whisk egg whites, milk powder, oil, and salt until blended.
- Add food coloring, if using, and whisk until blended.
- Makes 1 cup or the equivalent of 4 large eggs. To substitute for eggs in recipes, use ¼ cup egg substitute for each egg called for.
Recipe and photo by Terry Grieco Kenny for DietsInReview.com.