- How to Use:
– To replace one whole egg, combine 1 Tbsp Egg Replacer with 2 Tbsp water. Mix well and let sit for 1 minute to thicken.
– For one egg white, combine 1½ tsp Egg Replacer with 2 Tbsp water; for one egg yolk, combine 1½ Egg Replacer with 1 Tbsp water.
Please note: this Egg Replacer cannot substitue for whipped egg whites, such as in a meringue or angel food cake.
Potato Starch, Tapioca Flour, Baking Soda, Psyllium Husk Fiber.
Manufactured in a facility that also uses tree nuts and soy.
- Storage Condition:
Store in a cool, dry place. Keeps best refrigerated or frozen.