Instructions: Note: I have found that if you are using large, extra large, or jumbo sized eggs, you only need to use 1 egg white to = an egg. If you are using small or medium eggs, you need two egg whites. The yolk is generally the same size in all eggs, so therefore it is the white that varies in size.

Combine ingredients.

This recipe can be frozen in plastic containers for later use or kept in the refrigerator for up to 7 days. I have found it to work very well in egg breakfast dishes and omlettes. The advantage is that it is much less expensive than commercial egg substitutes and people on a sodium restriction can use these more freely.

1/4 cup substitute = 1 egg
Recipe makes 6 eggs or 1 1/2 cups

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