Homemade Egg Substitute

Pour the egg whites into a blender or mixing bowl.

Add the non-fat milk and dry milk powder to the egg whites.

Blend or whisk the mixture on medium speed until smooth and well combined, about 1-2 minutes.

Add the vegetable oil and blend or whisk for another 30 seconds to fully incorporate.

Use the substitute immediately in recipes calling for whole eggs, or store in an airtight container in the refrigerator for up to 3 days. One-quarter cup of this mixture equals approximately one whole egg.