Title: Farm-fresh egg substitute
 Categories: Info, Canadian
      Yield: 1 Batch
 
      6    Egg whites
 
  :     1/4 c  powdered non-fat milk
  :       1 tb canola oil
  :       1    Drop yellow food coloring
  
  Using a fork, mix all ingredients together in a bowl until smooth. Use
  immediately.  May be sealed and refrigerated or frozen.
  
  USE:  1/4 cup (50 ml) for each whole egg called for.
  
   AN AMAZING NOTE: Most commercial brands 1/4 cup (50 ml) = 204
  calories THIS RECIPE              1/4 cup (50 ml) =  84 calories
  
  An Important Note:  You can NOT substitute instant skim milk for the
  powdered non-fat milk.  Powdered non-fat milk can be found in most
  bulk and health food stores.
  
  Yes, here's the secret to those expensive egg substitutes.  I have
  not made these as yet, but it is supposed to be cheaper over the
  commercial recipe. The health benefits is obvious in cholesterol
  reduction. But, I was thinking of those who wish to use it perhaps as
  a substitute replacement for whole eggs in the ice cream recipes.
  This was developed by Annie Poirier Home Cooking Institute of Canada.
  We may thank our neighbors to the north for this one.  Hail Canada!
  Yes, it works for scrambled eggs. Freezes excellently.  Has 1 week
  refrigerator life. Very high in potassium and protein.
  
  kgreen@u.washington.edu, from rec.food.recipes
  
  From: Neysa Dormish                   Date: 03 Jan 97 National
  Cooking Echo Ä