Instructions: 1/2 tbsp egg replacer + 2 tbsp water = 1 egg
1/2 tbsp egg replacer + 1 tbsp = 1 egg yolk
To measure the egg replacer accurately, press firmly into the measuring spoon. If the recipe requires an unbeaten egg, stir egg replacer into water (do not beat). If the recipe calls for egg whites beaten stiff, beat 2 teaspoon of egg replacer with 2 tablespoon of water until stiff. Other liquids such as milk or soy milk may be used instead of water.
Ingredients: Potato starch, tapioca flour, leavening (calcium lactate (not dairy derived), calcium carbonate, cream of tartar), cellulose gum, modified cellulose.
Contains no eggs or egg derivatives. Not nutritionally equal to eggs.