Orgran No Egg (Egg Replacer) - 200g
Orgran No Egg (Egg Replacer) - 200g
Food Allergies? No problem. ORGRAN No Egg Egg Replacer lets you create quality cakes, desserts and baked goods with a similar texture to those with eggs. One pack is equivalent to 66 eggs and is a great cholesterol free alternative to eggs.
- Gluten free, Milk free, GMO free, Nut free
- Suitable for vegetarians
- Kosher
Orgran Gluten-Free no egg egg replacer lets you create quality cakes and baked goods with a similar texture to those with eggs. No egg is made with all natural ingredients and is free from the 8 most common food allergies in the world, giving you added peace of mind for all your baking needs. Very quick and easy to make.
- Plant-Based: Made entirely from plant-based ingredients, suitable for vegans.
- Versatile Use: Ideal for baking and cooking, can replace eggs in cakes, cookies, and other recipes.
- Allergy-Friendly: Free from common allergens such as gluten, Gmo, nuts, and dairy.
- Cholesterol-Free: Contains no cholesterol, promoting heart health.
- Convenient: Simple to use, typically mixed with water to replace eggs in recipes.
- Low-Fat: Contains no fat, making it a lighter option compared to eggs.
- Shelf Stable: Has a long shelf life, reducing the need for refrigeration and frequent shopping.
- Environmentally Friendly: Lower environmental impact compared to traditional egg production.
Ingredients
Potato Starch, Tapioca Starch, Raising Agent (Calcium Carbonate), Acidity Regulator (Citric Acid), Stabiliser (Vegetable Gum: Methylcellulose).
Nutritional Information
| Typical Values | Per Serving (3g=1tsp) | per 100g |
|---|---|---|
| Energy | 41kj/10kcal | 1360kj/325kcal |
| Fat | 0.0g | 0.1g |
| of which saturates | 0.0g | 0.1g |
| Carbohydrates | 2.4g | 78.4g |
| of which sugars | 0.0g | 0.1g |
| Dietary Fibre | 0.1g | 2.6g |
| Of which Sodium | 1mg | 18mg |
| Protein | 0.0g | 0.2g |
| Salt | 0.0g | 0.0g |
Directions
Cooking instructions
- To replace 1 whole egg: Add 1 teaspoon (3g) of mix to 2 tablespoons (30ml) water.
- To replace 1 egg white: Add 1 teaspoon (3g) of mix to 1 tablespoon (15ml) water.
- To replace 1 egg yolk: Add 1 teaspoon (3g) of mix to 1/2 tablespoon (7.5ml) water.
If recipe calls for stiffly beaten egg whites, beat 2 teaspoons mix and 3 teaspoons water until thick.
Advisory Information
Store in a cool, dry place out of direct sunlight.
