Rachael Ray's 30-Minute Healthy Recipes

Homemade Healthy Egg Substitute

* 3 egg whites
* 2 Tbsp nonfat dry instant milk powder
* 1 tsp water
* 1 to 2 drops yellow food coloring (optional)

1. Place the egg whites into a small bowl, add the dry milk powder, and whisk to blend in well.
2. Add the water and food coloring and stir until blended in. Makes 1 serving.
3. Use immediately or store in an airtight container in the refrigerator for several days.

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.

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