Homemade Egg Substitute - cooking recipe

Ingredients

6 egg whites
1/4 c. instant nonfat dry milk product
2 Tbsp. water
1 1/2 tsp. vegetable oil
1/4 tsp. ground turmeric

Preparation

Combine all ingredients in container of an electric blender or food processor.
Process 30 seconds.
Refrigerate up to one week or freeze in an airtight container up to 1 month.
Yield:
3/4 cup (90 calories per 1/4 cup).