This recipe is for people who want to eliminate the cholesterol in egg yolks from their diet, but want to still eat eggs. Egg whites are a versatile food, full of protein, so keeping them in your diet is a good thing to do.
When it comes to breakfast, especially, having an egg substitute on hand makes planning and cooking easier.
This recipe equals 1 egg, but if you need 2 or 3 eggs, just double or triple the recipe. You can store the egg substitute for several days in the refrigerator, but you can also freeze it. Mix in separate 1-egg batches, then pour each 'egg' into a large ice cube tray compartment or into muffin tins. Then just pop out each 'egg' as needed.