Use this in place of eggs when baking (not for simple cooked eggs). Replaces over 30 eggs.
Egg replacer is designed for use in baking. It works best in scratch recipes.It will not make scrambled egg, 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 it's effectiveness with a particular mix. Egg replacer mimics what eggs do in a recipe. It is important to put the batter or dough quickly into a preheated oven to ensure proper action as delay will reduce the effectiveness of this product.
To measure accurately, pack replacer firmly into measuring spoon. If recipe calls for unbeaten eggs, stir replacer into water (don't beat). If recipe calls for egg whites beaten stiff, beat replacer with water until stiff. If recipe calls for egg yolks, stir 1 and 1/2 teaspoon with 15ml of water. Other liquids like milk or soy milk may be substituted.