Plant-based Egg Replacement For Baking, Cooking, Breading And As A Gluten-free Egg Yolk Replacement 102g Cultured Foods

INGREDIENTS: tapioca flour, potato starch, psyllium husk, thickener: guar gum, inulin (chicory), color: beta-carotene, Himalayan black salt. DESCRIPTION : vEGGs – a plant-based egg replacer for baking and cooking, made from natural ingredients. Simply mix the powder with water and watch it transform into a veggie egg in seconds! VEGGs have a long shelf life and don’t take up space in the fridge! It’s always worth having them on hand. One package makes 32 veggies or veggie yolks. The package contains two measuring spoons: 5 ml and 25 ml. What can you use vEGGs for? Use in dishes and desserts where the egg is used to bind the ingredients. It’s perfect for pancakes, fritters, burgers, cookies, cakes, and breading. vEGGs can also be used as a yolk, for example, in pudding or crème brûlée. Use as many vEGGs as the recipe calls for chicken eggs. You won’t make scrambled eggs, omelets, or fried eggs with this vEGGs product. PREPARATION INSTRUCTIONS : 1 veggie egg: Pour 50 ml of water (2 large scoops) into a container, add 5 ml of vEGGs powder (1 small level scoop) and mix vigorously. Set aside for 3 minutes and use as an egg. 1 veggie egg yolk: Pour 25 ml of water (1 large scoop), add 5 ml of vEGGs powder (1 small level scoop) and 5 ml of oil (1 small level scoop) into a container. Mix vigorously. Set aside for 3 minutes and use as an egg yolk. NUTRITIONAL VALUE PER 100 g of dry mix Energy value: 1264 kJ/301 kcal Fat: 1.4 g of which saturated fatty acids: 0.3 g Carbohydrates: 56 g of which sugars: 2.3 g Fibre: 27 g Protein: 2.8 g Salt: 1.9 g ALLERGEN INFORMATION May contain SOY and mustard RECOMMENDED STORAGE CONDITIONS Store closed in a dry and shaded place.