ORGRAN No Egg Egg Replacer is an easy to use egg substitute designed for baking and cooking. Made with potato starch and tapioca starch, it provides a practical alternative to eggs for cakes, biscuits, pancakes and most other egg based products.
This low fat egg replacer contains no cholesterol, lactose, eggs or egg derivatives. It is quick and easy to prepare while helping baked goods achieve a texture similar to products made with eggs, making it a convenient choice for vegan and gluten-free baking.
Features
- Original Australian egg substitute
- Contains no eggs or egg derivatives
- Gluten free and vegan
- Low fat egg replacer for baking
- Suitable for cakes, biscuits and pancakes
Benefits
- Provides a convenient alternative to eggs in baking
- Suitable for creating cakes and baked goods with a similar texture to egg based recipes
- Helps prepare egg free recipes quickly and easily
- Suitable for vegan and gluten free baking
- Can be used in a wide range of egg based products
Product Info
| Serving format | Egg replacer powder |
|---|---|
| Key ingredients | Potato starch, tapioca starch, calcium carbonate, citric acid and vegetable gum (methylcellulose) |
| Special attributes | Gluten free, vegan, low fat, no cholesterol, no lactose, no eggs or egg derivatives |
| Product of | Australia |
| Pack size | 200g |
| Suitable for | Cakes, biscuits, pancakes and most other egg-based products |
| Not suitable for | Scrambled eggs or omelettes |
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Doesn't really do what it says on the packet
I have been experimenting with this. For cakes it seems to thicken the cake mixture and you end up with whatever weird misshapen cake you started off with, doesn't seem to allow the cake mixture to 'melt' and 'smooth off'. As a binder - doesn't seem to work at all with this task. Still experimenting with it, but at this stage I would not recommend. Unsure if there is an egg replacement that does actually work?
