OrgranNo Egg, 200g

I have just bought my 3rd box of this. I am very pleased with the results. I use about one tbsp per batch of about 10 cup cakes. I’ve not had problems with crumbling as I’ve seen on other reviews. I used to have a cake recipe of 5oz of everything and two eggs. Now I just do the same and instead of eggs, add this replacer and then plant milk to create the right consistency of the cake batter. Also I add it to a pancake mix, flour, sugar, plant milk and a tbsp of this mixed with water. (I mix orgran to a thick consistency of meringue not watery, so I hope this helps anyone struggling). For a Victoria sponge with two layers I would add about two tablespoons.

So easy to use. Having grandchildren with severe egg allergy, plus other allergies can limit alot of things the want to eat. This is a game changer

I've only baked one recipe with no-egg so far, a brack fruit cake, which normally only has one egg in it. I made two batches, one with no-egg and one with a banana instead of an egg, which I'd seen online is another alternative to using an egg. Everybody agreed that the version that had a banana in it was the nicest of the two. Obviously bananas are more expensive, and won't be any good for recipies that need a lot of air in them from whisking the egg, but I was slightly disappointed that the no-egg didn't taste quite as good. Still it is a very good replacement for an egg, keeps for a long time in the cupboard and is cheaper than eggs or bananas even with the delivery charge added on.

Been using this for years. Struggled to find in shops recently so had to buy online. Works great in baking. I always use at least one extra spoon of powder than it says on the directions.

It just doesn't work as advertised. I can't recommend.

I have experimented with this, and I mostly just use it for pancakes, it seems to be quite sweet, so I don't have maple syrup with pancakes, but almond butter and banana seems to be the best combination I have come up with so far. It is just what are you expecting from a no egg, egg replacer... Is there a recipe book that goes with it.

Finally found a good egg replacement that works and is so easy to use!

I think this actually gives a better texture to cakes and muffins than using real egg. I’d never use it to replace a super egg heavy recipe, as it would’ve missing flavour and richness. But my cake was light, fluffy and really rather good!It’s a starchy white powder you mix up with water, this box will last for ages as you use very little.