Egg Replacer
Simple, clean, and easy-to-use vegan baking essential. Great for muffins, cakes, cookies, quick breads and more!
1 egg : 1 ½ tsp egg replacer + 2 tbsp water
1 egg white: 1 ½ tsp egg replacer + 2 tbsp water
1 egg yolk : 1 ½ tsp egg replacer + 1 tbsp water
To measure egg replacer accurately, press firmly into the measuring spoon. If the recipe requires an unbeaten egg, stir egg replacer into water (do not beat). If the recipe calls for egg whites beaten stiff, beat 2 teaspoon of egg replacer with 2 tablespoon of water until stiff. Other liquids such as milk or soymilk may be used instead of water.
Potato starch, tapioca flour, leavening (calcium lactate (not dairy derived), calcium carbonate, cream of tartar), cellulose gum, modified cellulose
Product of USA - Natural Product
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
CanadaI am happy to find an egg substitute other than flax! I love flax too but sometimes the flavour is too strong in some recipes. This egg replacer powder works great!