4 egg whites
1 tbsp. oil
1 tbsp. non-fat dry milk powder
3 drops yellow food coloring

Combine all ingredients. Mix until well blended. Use in place of 2 whole eggs in your recipe. This substitution may require some experimenting in baking since it will not work in every cake and cookie recipe.

Variations: No Cholesterol Scrambled Eggs - Add a dash of thyme and a dash of pepper. Melt a small amount of butter in a small skillet. Cook over low heat, stirring occasionally, until dry.

No Cholesterol Omelet - Place a small amount of butter in a small saucepan. Melt over moderate heat. Add egg substitute and cook until lightly browned. Turn omelet and brown other side. Place chopped fresh tomatoes or sauteed sliced mushrooms, onions, green pepper, or chives in center of omelet and fold in half. Makes 1/2 cup. 200 calories per recipe.