meringueshop’s EGG REPLACER is so versatile, it can be used to substitute yolks, whites or a whole egg in most recipes. It differs from other egg replacers because it can emulsify into a thick cream, just like a yolk or whip up to a light, frothy white. It is neutral in flavor so it will not interfere with any sweet or savory application.
Using raw, non-GMO pea protein as a base, meringueshop's EGG REPLACER is free from xanthan and guar gums, and no artificial ingredients or fillers.
Just add water to whip into a frothy foam just like lightly beaten egg whites, easy to fold into pancake batters, cake mixes, cookie dough. It can even be used to make homemade mayonnaise. meringueshop’s EGG REPLACER is a staple ingredient for any baker’s pantry. * Please note that our egg replacer is only meant for baking and cannot be used for stove top eggs or baked custards.
Each 1 oz. pouch is the equivalent of 3 whole eggs, 6 egg whites or 3 yolks.
Also available in an 8 oz. pouch