Try this when you need 6 eggs, but don’t want all the yolks. Egg substitutes are successful in baked goods, omelets and in pastry making.
1/2 cup NESTLE CARNATION Nonfat Dry Milk
2 tablespoons vegetable oil
6 egg whites
In a small bowl mix powdered milk and oil to a crumbly paste. Add egg whites, one at a time, beating until smooth. Equivalent to 6 whole eggs.
Makes equivalent of 6 whole eggs.
Note: Reduce this recipe by half to make the equivalent (by volume) of 3 eggs.