6 egg whites
1/4 c. nonfat powdered milk
1 tbsp. vegetable oil
6 drops yellow food coloring (optional)

Combine all ingredients in a mixing bowl and blend until smooth. Store in jar in refrigerator up to 1 week. Also freezes well. A 1/4 cup equals 1 whole egg.

Can be used the same as commercial egg substitutes in baking and is considerably cheaper. To prepare as scrambled egg: Fry slowly over low heat in a nonstick pan.