Orgran

No Egg, Egg Replacer - 200g

$4.00
One bag of Orgran No Egg, Egg Replacer; vegetable based Vegan egg alternative.
Image of old packaging for Orgran No Egg, Egg Replacer.
One bag of Orgran No Egg, Egg Replacer; vegetable based Vegan egg alternative.
Image of old packaging for Orgran No Egg, Egg Replacer.
Orgran

No Egg, Egg Replacer - 200g

$4.00

Enjoy your favourite whole egg creations once again with this amazing vegetable based and vegan egg alternative. Pancake, cakes and baked recipes are just the start; Orgran No Egg, Egg Replacer can be used in most recipes in place of eggs and as a substitute for whipped egg whites.

Each bag contains the equivalent of 66 eggs per pack making it amazing value and essential for everyone's pantry.

This food allergy friendly egg substitute is free from egg, contains no dairy, no wheat and no soy, so it's ideal for families with multiple food allergies and those eating a vegan diet.

Gluten Free
Lactose Free
Dairy Free
Egg Free
Soy Free
Wheat Free
Kosher
Vegan
Vegetarian
To Replace:
 Use Orgran No Egg, Egg Replacer:
 Add Water:
1 Whole Egg
 1 teaspoon
 2 tablespoons
1 Egg White
 1 teaspoon
 1 tablespoon
1 Egg Yolk
 1 teaspoon
 1/2 tablespoon

 

To Replace Stiffly Beaten Egg White:

Beat 2 tablespoons of Orgran No Egg, Egg Replacer and 3 teaspoons of water until thick. Pectin can be added for extra shape hold.

Ingredients:

  • 1/2 cup (90g) Orgran NoEgg, Egg Replacer
  • 1/2 teaspoon pectin powder or carrageenan
  • 1 cup (250ml) water, ice cold
  • 1 (5ml) teaspoon vanilla essence
  • 3/4 (125g) cup pure icing sugar
  • 1 tablespoon soft brown sugar

Method:

  1. Preheat oven to 120°C. Thoroughly blend Orgran No Egg, Egg Replacer with pectin together in a small bowl.
  2. Transfer to a mixing bowl and add cold water.
  3. Mix with an electric mixer on high speed for 10 minutes.
  4. After 10 minutes, continue beating and slowly add vanilla essence, icing sugar and brown sugar.
  5. Continue mixing on high speed for a further 10 minutes.
  6. Spoon or pipe mixture onto lined oven tray and bake for 2 hours.
  7. After 2 hours, turn off the oven and leave meringues resting inside the closed oven until they are cool and dry.

Tip: This mixture is suited to making smaller meringues and you will have greater difficulty drying out the centre of a larger meringue.

Potato Starch, Tapioca Starch, Raising Agent (Calcium Carbonate), Acidity Regulator (Citric Acid), Stabiliser (Methyl Cellulose).

Made in Australia from 0% Australian ingredients.

Nil on package.

Servings per pack: 66

Serving Size: 3g (approx. 1 teaspoon)

Average Quantity
 Per Serve  Per 100g
Energy 40kJ 1348kJ
Protein <0.1g <0.1g
Gluten Not detected Not detected
Fat - Total <0.1g <0.1g
- Saturated <0.1g <0.1g
Carbohydrate 2.3g 78.2g
- Sugars <0.1g <0.1g
Dietary Fibre 0.1g 2.3mg
Sodium <1mg 12mg