No Cholesterol Egg Substitute
A versatile egg substitute using egg whites and nonfat dry milk, perfect for low-cholesterol diets, baking, and recipes requiring egg-like binding and moisture.
Ingredients
Instructions
- Separate the egg whites from the yolks.
- Beat the egg whites slightly until frothy.
- Add nonfat dry milk to the egg whites.
- Beat the mixture again until well combined.
- Let the mixture rest until the nonfat dry milk dissolves.
- Add 3 to 4 drops of yellow food coloring to the mixture.
- Mix well and use as an egg substitute; the mixture is equivalent to 3 eggs.
- You can freeze the mixture for future use.
Nutrition & Diet Analysis (per serving)
184
kcal
9% DV
Protein
Fat
Carbs
Diet fit
High-protein
Low-carb
Under 400 cal
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).