1 egg white
2 1/4 tsp. nonfat milk
2 tsp. vegetable oil

For the equivalent of 1 whole egg combine the above ingredients in a blender. Blend well. Cover and refrigerate up to 1 week. This substitute may be used in nearly any recipe calling for a whole egg. It can be used to make scrambled eggs. Use 1/4 to 1/2 cup substitute per person. Add chopped vegetables or shredded lowfat cheese for variations.