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Mimics what eggs do in recipes, Greatly simplifies baking for people who cannot use eggs. It replaces egg whites as well as egg yolks in baking.
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Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Citric Acid), Sodium Carboxymethylcellulose, Methylcellulose. Calcium Lactate is not Dairy Derived. It does not Contain Lactose.
To preserve freshness, fold liner down tightly after each use.
Instructions for use:
1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg. Mix thoroughly before adding to the recipe.
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Egg Replacer information.
Ener-G Egg Replacer is designed for use in baking. It works best in scratch recipes. It will not make scrambled eggs, nor can it be whipped. Although it will work well in some premade commercial mixes, it does not work well in others. Trial and error is the only way to determine its effectiveness with a particular mix. Egg Replacer mimics what eggs do in a baking recipe. It is important to put the batter or dough quickly into a preheated oven to ensure proper action as a delay will reduce the effectiveness of this product. With yeast raised products there is no need to get products containing egg replacer into the oven quickly.
Egg Replacer accurately, pack (or press) Egg Replacer down firmly into the measuring spoon. If recipe calls for unbeaten eggs, stir Ener-G Egg Replacer into water (don't beat). If recipe calls for egg whites beaten stiff, beat Ener-G Egg Replacer with water until stiff. If recipe calls for egg yolks, stir 1-1/2 teaspoons Ener-G Egg Replacer into 1 tablespoon (15ml) water for each egg. Other liquids such as milk or soy milk may be used instead of water if required.
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