Egg Substitute

1 egg white
1 tsp canola oil
1 tsp nonfat dry milk powder

Whisk all ingredients until thoroughly blended, but not enough to make the egg frothy. This recipe makes the equivalent of 1 whole egg (1/4 C).

Suggestions:

• This recipe can be multiplied for preparing any number of eggs desired.
• Use a few drops of yellow food coloring if desired. Coloring is unnecessary if the egg substitutes will be mixed with other ingredients (as in muffins or cakes). If the egg will be visible in the final product (as in French toast or omelettes), the food coloring will make the final product look more familiar and more palatable.