Name: Homemade Egg Substitute II
Ingredients: 12 egg white; 2 tbsp polyunsaturated oil; 1/2 cup regular nonfat dry milk

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 II

Ingredients

12 egg white
2 tbsp polyunsaturated oil
1/2 cup regular nonfat dry milk

Directions

Mix the oil and the nonfat dry milk to a crumbly paste.
Add the first 6 egg whites one at a time to make a smooth mixture.
Add the remaining 6 egg whites.
May freeze the mixture if desired.

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 white: Provides structure and moisture, setting to give body when combined.
Nonfat dry milk: Adds protein and body, helping the mixture hold together and stay smooth.
Polyunsaturated oil: Adds fat for a tender, smooth texture and mouthfeel.

“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.