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Homemade Egg Substitute

Save money and trust your ingredients by making homemade egg substitute.

Per Serving: 79 calories, 2 g fat, 0 g sat fat, 10 g protein, 4 g carbohydrates, 0 g fiber, 1 mg cholesterol, 150 mg sodium
Yield: Serves 4


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.


  1. In a medium bowl, whisk egg whites, milk powder, oil, and salt until blended.
  2. Add food coloring, if using, and whisk until blended.
  3. 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