Egg Substitute

Store in a cool, dry place in its original packaging. Check the product's specific expiry date.

Follow the package directions for mixing the replacer with water or other liquids.

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

It may not provide the richness or specific eggy flavor that whole eggs do in dishes like custards or scrambles.

Assuming it will behave identically to eggs in all recipes; it might alter texture slightly.

Not mixing the replacer thoroughly with liquid, leading to clumps.

Over-relying on it for recipes where eggs are the star flavor or provide crucial structure (e.g., meringues).