6 egg whites
14 cup nonfat dry milk powder
1 tablespoon vegetable oil
6 drops yellow food coloring (optional)
Combine all ingredients in a mixing bowl; whisk until smooth. Store in a glass container or jar in the refrigerator for up to 1 week and also freezes well. To make scrambled eggs; fry slowly over low heat in a nonstick frypan. Note: one serving is 1/4 cup (1 egg equivalent).