Menu

Easy Homemade Egg Substitute

Add a Review
Total Time
Prep/Total Time: 5 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Test Kitchen Approved

Easy Homemade Egg Substitute

0 | 0 Reviews Add your review
Yield: 1/4 cup egg substitute equivalent to 1 large egg, 1 serving
Prep: 5 min
Save Saved Saving print

Ingredients

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

Directions

  1. In a small bowl, whisk the egg whites, milk powder and oil until well blended. Add food coloring if desired.

Nutrition 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.
Loading Popular in the Community
Loading Reviews