To replace eggs in your favourite baking projects
1 egg : 1 ½ tsp egg replacer + 2 tbsp water
1 egg white: 1 ½ tsp egg replacer + 2 tbsp water
1 egg yolk : 1 ½ tsp egg replacer + 1 tbsp water
To measure 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 soymilk may be used instead of water.
Potato starch, tapioca flour, leavening (calcium lactate (not dairy derived), calcium carbonate, cream of tartar), cellulose gum, modified cellulose.