Egg Substitute
Egg Substitute is an easy dinner. Made with 6 egg whites, 1/4 c. nonfat dry milk and 1 tbsp. canola oil, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Blend all ingredients until smooth.
Store in refrigerator for up to 1 week in airtight container or freeze for a month. One-fourth cup represents 1 egg.
π· Perfect Pairings
Complete your meal with these
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