Name: Homemade Egg Substitute
Ingredients: 3 egg white; 1/4 cup nonfat milk; 1 tbsp regular nonfat dry milk; 1 tsp vegetable oil

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Homemade Egg Substitute

Ingredients

3 egg white
1/4 cup nonfat milk
1 tbsp regular nonfat dry milk
1 tsp vegetable oil

Directions

Beat egg whites lightly with a fork.
Add remaining ingredients and beat until thoroughly blended.

Nutrition, whole recipe (rough)

346Calories

14 gProtein

27 gFat

13 gCarbs

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Egg	1 large egg (50g)	78

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites: Provide the main structure and protein that set when cooked, replacing whole eggs.
Nonfat milk: Adds moisture and softness to the blend.
Nonfat dry milk: Adds milk solids that help browning and give a richer texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.