Homemade Egg Substitute II

Pour the 12 egg whites into a blender or food processor.

Add the ½ cup of regular non-fat dry milk and 2 tbsp of polyunsaturated oil to the blender.

Blend on medium speed for 1-2 minutes until the mixture is smooth and well combined, scraping down the sides as needed.

Transfer the egg substitute to a clean bowl or storage container and stir gently to ensure even distribution.

Use immediately in recipes calling for whole eggs, or store in an airtight container in the refrigerator for up to 3 days before use.