ORGRAN NO EGG NATURAL EGG REPLACER
- · A powdered allergen-free replacement to eggs
- · Helps baking to bind but not to rise
- · Not suitable for recipes requiring over 3 eggs
- · Made from a combination of natural starches and gums
- · Mostly only available from health food shops or online
Egg replacement powders are a contentious issue for some. People tend to either love or loathe using them in their cooking so I should probably be upfront and state that I am a fan of this particular egg substitution. Orgran’s No Egg Natural Egg Replacer (catchy name don’t you think?!) comes in the form of a fine white powder to which you add water in order to activate. Despite seeming so innocuous a substance, it has a very particular taste to it, which, when used in large quantities, can overpower whatever it is in. It is not an unpleasant flavour; the only comparison I can make is that it is a little like bicarbonate of soda – not perhaps the most commonly of tasted ingredients! I would always recommend that you only use Orgran for recipes that require two eggs or less. The exception to that rule is if you are making a cake or pudding with a particularly strong flavour i.e. fruit cake or toffee puddings etc. You can then get away with using three eggs worth of Orgran without it affecting the overall taste.
Orgran comes in a powder form to which you then add water. The ratio that works for me is 1 heaped tsp of egg replacer to 2tbsp of water or rice milk per egg. You can then whisk the mixture in to a light foam and use it in your baking – please note that you cannot make egg whites from Orgran, despite what they may suggest on the packet. Being made of a number of starches and gums, the egg replacer acts as a binder for your other ingredients and helps the cake or pudding to develop a soft and fluffy interior.
I am a particular fan of Orgran as I find it really works for the kind of baking that I do – breads, biscuits, pancakes, cakes. Where it lacks in ‘raising’ powers it makes up for in its ability to hold together other gluten and dairy free ingredients. Plus, you can use a combination of baking powder and bicarbonate of soda to help your baking to rise so you don’t miss out in any way. There are some situations in which I wouldn’t use this egg replacer. As mentioned previously I avoid using it in any recipes that call for 3 eggs or more. Equally, I would not use to bind together anything that was going to have a short cooking time i.e. burgers, potato cakes etc. The reasons being that I think it would leave an odd taste in the food but also that you don’t actually need to use any form of binder for these particular recipes, extra potato or ground meat will do the job well.
Potato Starch, tapioca flour, vegetable gum, citric acid
You can buy Orgran No Egg Egg Replacer in nearly all health food shops. It is also available from a number of online stores. You can find it at the following locations: