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|
|of which sugars (g)||0.1|
|of which saturates (g)||0.05|
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