Egg Substitute - cooking recipe

Ingredients

8 egg whites
1/2 c. instant nonfat dry milk powder
2 Tbsp. water
2 tsp. vegetable oil
3 drops yellow food coloring (if you want color)

Preparation

Combine all ingredients in container of an electric blender or food processor.
Top with cover and process 30 seconds.
To store refrigerate mixture in a covered container up to 1 week or freeze in an airtight container up to 1 month.
Makes 1 cup (88 calories per 1/4 cup serving).