Orgran No Egg contains no cholesterol, no lactose and no egg!
Made from a careful combination of potato and tapioca starch with a raising agent to ensure ultimate fluffiness in your baked goods, it’s the perfect egg replacement to have on-hand for all your baking needs.
As for how you use Orgran egg replacer, it can be used just about anywhere eggs are, including in cakes, meringues, pancakes or even to make egg free mayonnaise. Simply mix 1 teaspoon (3g) of Orgran No Egg with 2 tablespoons (30ml) of water to replace 1 whole egg in baking. Need a split egg for your recipe? No problem: mix 1 teaspoon of No Egg with 1 tablespoon of water to make up an egg white replacement; 1 teaspoon of No Egg with 1/2 tablespoon of water to make up an egg yolk replacement.
This is more than a vegan friendly egg substitute. Like all Orgran products, No Egg Egg Replacer is free from some of the most common food allergens around - 8 to be exact - including gluten, dairy, egg, soy, wheat & yeast. It’s the perfect ingredient to ensure anyone with these common food allergies can enjoy quality baked goods without the fuss.
And each packet has the equivalent of 66 eggs, so you’ll never run out of eggs again!
Ingredients: Potato Starch, Tapioca Starch, Raising Agent: Calcium Carbonate. Acidity Regulator: Citric Acid. Vegetable Gum (Stabiliser): Methylcellulose