Excellent for baking, fillings, batter & custard. No cholesterol; wheat free; gluten free; less than 10 calories per serve; no egg or animal derivatives. Pack equal to 66 eggs. Organ No Egg is Australia’s original egg substitute with no cholesterol, no lactose and no egg or animal derivatives! Versatile and perfect for use in biscuits, pancakes, cakes and waffles, Orgran’s No Egg is also idea for making egg-free cream filling, egg-free mayonnaise and batter mix. Enjoyed around the world, Orgran is the trusted name in natural nutrition and foods for well being. You can be safe in the knowledge that no artificial colors, flavors or preservatives have been added to this product. Product of Australia.
- Case of eight 7-ounce boxes (56 total ounces)
- Made without any animal ingredients
- Cholesterol-free, wheat-free, gluten-free, dairy-free, egg-free
- Use for baking, fillings, batters, and custards
- Produced in Australia in a special facility to eliminate any cross contamination of grains
does this stuff really work??
This review is based on only using this product once according to the directions. I used it in a brownie recipe in place of real eggs. The brownies didn’t fully cook after 25 minutes and I wasn’t going to bake them any longer. They were ruined. I may take the other reviewers suggestion and use twice as much next time. Kinda disappointed as I bought this for my nephew who is allergic to milk and egg.
Works great for me, with modifications
I’ve been using this product for over a year, to bake for my egg allergic son. I’ve had excellent results when substituting 1 or 2 eggs in a baking recipe. However, I always DOUBLE the amount of Organ no-egg powder they recommend (the package says for each egg, use 1 tsp of orgran no-egg, and 2 Tbsp of water . . . I use 2 rounded tsp orgran and 2 Tbsp water) and I whisk it until it’s nice and foamy.
I’ve not tried using it for other cooking (custards, souffles, etc) so my review does not take those into account.
Our son is allergic to eggs and soy. The egg replacer does a great job with his pancakes, birthday cake, and other baked things. It does not taste quite like an egg, but that was expected. The only downside is that we had to buy a case, instead of a single box to try it out.
Great for baking if you have food allergies!
This product is great when used in baking. I’ve been using this for the past 3 years and have made numerous batches of cupcakes, muffins, coffee cakes, birthday cakes, etc. My son has had severe food allergies for the past 8 years; none of his classmates even know that the baked goods I take to class are egg and dairy free! I do usually double the amount for each egg (2 tsp/2 Tablespoon of water) and I only use recipes that call for 1 or 2 eggs. You also need to use a whisk and whip the “no egg” with the water thoroughly until it is frothy and thickened, then mix it with the oil and other liquid then add to the dry ingredients. It works great; people are always asking me for my recipes using this stuff. 🙂
ModestoTrout Creek, NY
Bitter after taste and does not work well in baking unless you like flat cakes and brownies.