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All products are 100% plant based
Independent supermarket based in SevendialsOrgran Gluten Free Egg Replacer 200g
In stock
This product is versatile in its application as it functions as a binder and thickener in much the same way as eggs do.
| SKU | 720516010552 |
|---|---|
| Most popular | 0 |
| Barcode | 720516010552 |
| Brand | Orgran |
| Tags | Gluten Free, Wheat Free, Kosher |
Equal to 66 eggs
Ideal for baking , fillings, batter & custards
Soy, gluten, wheat, dairy, milk, egg, animal derivatives and yeast free
Suitable for vegetarians and vegans
Kosher-Parve - Melbourne Kashrut Australia
Orgran No Egg Egg Replacer is a useful and convenient egg substitute containing no cholesterol, no lactose and no egg or animal derived ingredients.
This product is versatile in its application as it functions as a binder and thickener in much the same way as eggs do. It can be used in biscuits, pancakes, cakes and waffles. It is also suitable for making egg free custard, cream fillings, egg free mayonnaise and is superb in a gluten free batter mix.
The trusted name since 1953
Orgran is a leading brand and trusted name in naturally gluten free nutritious food. You can be safe in the knowledge that no artificial colours, flavours or preservatives have been added to this product.
More than 80 natural products. The trusted name in more than 50 countries.
Please visit our website and discover the extensive range and the many benefits of Orgran nutritional gluten free foods. www.orgran.com
Servings per pack: 66
Produced in Australia with selected local and imported ingredients
Allergen Free International (AFI) Certification #A61010910
Gluten free, wheat free, dairy free, milk free, egg & animal derivative free
GFCF approved
Please Recycle
All Orgran products are gluten, wheat, egg, dairy, soy and yeast free, Suitable for vegans and vegetarians, Kosher - Pareve
Country of Origin
Australia
Suitable for vegetariansSuitable for vegetarians
| Potato Starch, Tapioca Starch, Raising Agent: Calcium Carbonate, Acidity Regulator: Citric Acid, Vegetable Gum (Stabiliser): Methylcellulose |
| Preparation and Usage Orgran No Egg™ Egg Replacer is ideal for cooking and baking. One pack is equivalent to 66 eggs and is a great cholesterol free alternative to eggs. You can even use it to make meringues! Please note: this product can be used in place of eggs in most recipes, but cannot be used to make scrambled, boiled, poached or fried eggs. Cooking Instructions To replace 1 whole egg: Add 1 teaspoon (3 g)* egg replacer +2 tablespoons (30 mL) water To replace 1 egg white: Add 1 teaspoons (3 g)* egg replacer + 1 tablespoon (15 mL) water To replace 1 egg yolk: Add 1 teaspoons (3 g)* egg replacer + 1/2 tablespoon (7.5 mL) water *for improved results 2 teaspoons (6g) may produce better results in some recipes. (If recipe calls for stiffly beaten egg whites, beat 2 teaspoons Orgran No Egg™ and 3 teaspoons water until thick. Pectin can be added to stabilise and hold shape if required) Instructions Directions: For 1 whole egg, add 1 teaspoon of Orgran No Egg™, to 2 tablespoon water. To replace 3 egg whites, add 2 teaspoons of Orgran No Egg™, with 1 tablespoon water. (If recipe calls for stiffly beaten egg whites, mix Orgran No Egg™, and water until stiff.) *May also be added directly as a dry ingredient in most recipes. 1 Heaped Teaspoon of No Egg™ is Equal to 3.0g (0.01 OZ) You can be safe in the knowledge that no artificial colours, flavours or preservatives have been added to this product Animal derivative free Recipes Directions: For 1 whole egg, add 1 teaspoon of Orgran No Egg™, to 2 tablespoon water. To replace 3 egg whites, add 2 teaspoons of Orgran No Egg™, with 1 tablespoon water. (If recipe calls for stiffly beaten egg whites, mix Orgran No Egg™, and water until stiff.) *May also be added directly as a dry ingredient in most recipes. 1 Heaped Teaspoon of No Egg™ is Equal to 3.0g (0.01 oz) Egg Free Meringue Preheat conventional oven to 130°C (250°F) Gas Mark 1/2 (adjust for fan forced). Blend 90g (3.17oz) Orgran No egg and 1/2 tsp (0.035 oz) pectin together thoroughly in a small bowl. When nixed add to a mixing bowl along with 250ml (8.45 fl.oz) cold water and mix on high speed for 5 minutes. One tablespoon at a time, add 5ml (1.7 fl.oz) vanilla, 125g (4.4oz) pure icing sugar, 1 tbs (17g/0.6 oz) soft brown sugar and continue mixing on high speed for a further 5 minutes. The foam will increase in volume. Spoon or pipe mixture into desired shape onto a baking tray lined with baking paper. Bake at 130°C for 2 hours. After 2 hours, turn the oven off without opening the door and allow the meringue to dry out further by remaining in the oven until cool. Note: once mixed, use immediately or results will be affected. When using a conventional oven bake one tray at a time. |
| Nutritional Information Per 100g - Energy kJ - 1306 kJ Energy kCal - 312 kCal Protein - 0.06g Carbohydrates - 81.80g Of Which Sugars - 0.04g Fat - 0.10g of which Saturates - 0.00g Fibre - 1.10g Sodium - 0.100g - Salt - 0.25g |
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