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Egg Beaters
This handwritten “Egg Beaters” recipe reflects a practical, mid-20th-century kitchen solution designed to stretch ingredients and simplify cooking. Long before commercial liquid egg substitutes became common, home cooks blended egg whites with a small amount of oil and powdered milk to create a pourable mixture that could stand in for whole eggs in everyday cooking and baking. The mixture was easy to portion, stored well in the refrigerator or freezer, and allowed cooks to measure eggs by the cup rather than cracking shells each time. Its appeal lies in efficiency, thrift, and consistency, qualities especially valued in eras when reducing waste and saving time in the kitchen were essential.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 10
Calories 55 kcal

Ingredients
  

  • 6 egg whites
  • 1 tbsp oil
  • ¼ cup powdered milk

Instructions
 

Step 1: Combine Ingredients

  • Add the egg whites, oil, and powdered milk to a blender.

Step 2: Blend

  • Blend until the mixture is completely smooth and evenly combined.

Step 3: Store

  • Pour into a clean container.
  • Refrigerate for up to 7 days or freeze for longer storage.

Step 4: Measure for Use

  • Use ¼ cup of the mixture as the equivalent of 1 egg.

Tips

  • Shake or stir before measuring, as separation may occur.
  • Freeze in ice cube trays for easy single-egg portions.
  • Use neutral-flavored oil for best results.
  • Ideal for baking recipes requiring consistency.
  • Label containers with date prepared.
  • Thaw frozen portions overnight in the refrigerator.

Nutrition

Calories: 55kcalCarbohydrates: 2gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1gSodium: 85mgPotassium: 110mgSugar: 2gVitamin A: 15IUCalcium: 80mgIron: 0.2mg
Keyword egg substitute, kitchen staple, make-ahead, pantry recipe, retro cooking, vintage recipe
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