Dry Egg Replacer

Store in a cool, dry place in an airtight container. Check package for specific best-by dates.

Follow package directions for mixing with water, as ratios can vary by brand.

Works best in recipes where eggs are primarily for binding or leavening, like cakes, muffins, and cookies.

May not be suitable for recipes where eggs are a main flavor component or provide richness, such as custards or omelets.

Using too much or too little, which can affect the texture and rise of baked goods.

Not mixing thoroughly with water before adding to the batter, leading to a gritty texture.

Assuming it will perfectly replicate the richness or flavor of eggs in all applications.