Recipe - A Whole Egg Substitute

1 Egg
2 One fourth teaspoon Nonfat milk
2 teaspoon Vegetable oil
White

For the equivalent of 1 whole egg combine the above ingredients in a
blender. Blend well. Cover and refrigerate up to 1 week. This substitute
may be used in nearly any recipe calling for a whole egg. It can be used to
make scrambled eggs. Use One fourth to 1/2cup substitute per person. Add chopped
vegetables or shredded lowfat cheese

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini