"No Egg" is Australia's original egg substitute! It contains absolutely NO cholesterol, lactose, eggs or derivatives.
Low in fat, the egg replacer is perfect for use in cakes, biscuits, pancakes and most other egg based products. It is quick and easy to prepare and furthermore still maintains the full flavour of natural eggs.
Note: The egg replacer is not suitable for making scrambled eggs or omelettes.
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Doesn't really do what it says on the packet
I have been experimenting with this. For cakes it seems to thicken the cake mixture and you end up with whatever weird misshapen cake you started off with, doesn't seem to allow the cake mixture to 'melt' and 'smooth off'. As a binder - doesn't seem to work at all with this task. Still experimenting with it, but at this stage I would not recommend. Unsure if there is an egg replacement that does actually work?
