Orgran No Egg, Egg Replacer Mix (200g)

The first quiche I’ve had in more than 40 years. I have a gluten and egg allergy and had a go at making my own after reading a review about No Egg. It was so easy to use and the end result was delicious. Even my non allergic husband and son came back for seconds. Very pleased.

Hi this was my 1st time baking using egg substitute I bought this product because it had good reviews. I followed the instructions on the box and the hint that often you need more of this, an extra portion when baking some cakes. I started with the recommended replacement for the two eggs the recipe called for but I could see that the mixture wasn’t right so added an extra egg portion and the cake turned out very well. I would recommend this product for baking.

I love this, only drawback is does not have a life long lifespan, use by date is very short. I would like it to be a long life span but it’s a good product to use. I use it when baking cakes omelette anything egg free

Easy to use to make pancakes, small cakes etc, good value, great if like me can't have egg in my diet, local health food shop shut down in lock down so pleased we found these.

It's a good substitute for eggs to rising agent in cakes however I still needed somthing as a binding agent for the eggless cake. So I substituted 2 eggs with Orgran and the remaining 2 eggs with banana. Worked perfectly. You just need to adjust the recipe accordingly. It doesn't work very well on its own.

I’ve been using this brand for a number of years and is the best I’ve found. A little expensive but easy to use. Has instructions for different uses and I’ve always used the relevant mix for a whole egg and it’s worked well. I’m mainly using will gluten free flour which never turns out exactly like regular flour but have been happy with resulting textures.

I have used lots of egg free products and find this the best one. It even makes pancakes. The flavour is better than some of the other brands. I add lemonade to the powder instead of water if using in sweet/baking as it really helps to bind your mixture together.

I am wheat and dairy intolerant and in my new 'free from' cook book the recipe caters for all allergies, including egg. As such the recipe asked for an egg replacement. I'd not used one before but a few tablespoons of this whisked up with a bit of water did the job and worked well in my loaf of bread. It does say on the packet how much to use to replace how many eggs but I can't remember this off hand