A powdered egg replace, suitable for vegans and is suitable for use in cakes, pancakes and meringues.
For 1 whole egg: Mix 1 teaspoon (3g)* egg replacer with 2 tablespoons (30ml) water.
For 1 egg white: Mix 1 teaspoon (3g)* egg replacer with 1 tablespoon (15ml) water.
For 1 egg yolk: Mix 1 teaspoon (3g)* egg replacer with half a tablespoon (7.5ml) water.
*2 teaspoons (6g) may produce better results in some recipes. One tub contains the equivalent of 45 eggs.
Potato Flour, Tapioca Flour, Cream of Tartar, Xantham Gum, Methylcellulose
Typical Values Per 100g | |
---|---|
Energy (Kj) | 128 |
Energy (kcal) | 30 |
Protein (g) | 0.1 |
Carbohydrate (g) | 8.3 |
of which sugars (g) | 0.1 |
Fat (g) | 0.1 |
of which saturates (g) | 0.05 |
Fibre (g) | 2.6 |
Sodium (mg) | 0.01 |
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