Homemade Egg Beaters for Egg Substitute

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Now that the holidays are over, we’re all feeling the effects of going overboard on eating the junk foods of the holidays. I admire anyone that can stay in control over the holidays, but I’m not one of them.

So now it’s time to get back in shape. And I’m beginning by making the small changes in my diet that are simple to do but add up to big health benefits.

Substituting egg whites for whole eggs is one way to save on fat, calories, and cholesterol in your diet.  But Egg Beaters, the most well-known commercial product, are expensive.

Here’s a simple and frugal recipe to make your own.

Nutritional information

Homemade Egg Beaters/ Egg Substitute

Mix together in a blender:

  • 1 dozen egg whites
  • 6 tsp. canola oil
  • 8 tbsp. powdered dry milk
  • 8 or 10 drops yellow food color (optional)

Blend until thoroughly mixed. Keep in a refrigerator, or freeze in individual portions. (How to freeze eggs)

Makes about three cups of Egg Beaters, with 1/4 cup equaling 1 egg. These eggs can be used for baking, scrambled eggs, and other cooked recipes.

Can be frozen until ready to use.

How to Separate an Egg


You will only need the egg white portion of each egg. You may use an egg separator if you have one to accomplish this step, or you may use the egg shell by doing the following:

  1. Have a small bowl in front of you.
  2. Crack one egg near the middle of the shell.
  3. Break the shell in two halves over the small bowl, tilting to one side to allow the yolk to remain in one half.
  4. Allow the egg white to fall into the bowl, while keeping the egg yolk in one half of the shell.
  5. Empty any egg white from the half of the shell that does not contain the egg yolk into the small bowl.
  6. Transfer the egg yolk into the empty shell, being careful to transfer only the yolk. Allow any egg white to fall into the bowl.
  7. Continue transferring the yolk back and forth between the two egg shell halves until all of the egg white has fallen into the bowl.

If any egg shell pieces get into the bowl, use the empty half of the eggshell to scoop out the broken bits. This works much better than using your finger or a spoon.


Carol #strivetosimplify



  1. Hi Juliet,
    If you don’t freeze the egg whites, then I think 3-4 days in the coldest part of your frig is all you should keep them for. Think you can use them up that quickly?

  2. Juliet DeTiberiis

    How long is the “shelf life” if I choose not to freeze them? I’d like to make a big batch to use throughout the week, but am unsure if the eggs keep that long sans shell : )

    Do you think adding a couple of the actual yolks would effect the expiration date of the batch?

  3. Hi Maureen, This is a great idea, so yesterday I wrote an article with lots of options for vegans. Check it out here, and be sure to leave a comment about which works best for you. http://strivetosimplify.com/vegan-egg-substitutes/

  4. How about some ideas for us Vegans for egg-substitutes without eggs? Something that will work for baking…

  5. Some good info here. Still looking for additional information on natural health and would love any suggestions. Thanks a lot!

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