Powder
Preparation
Select the appropriate liquefaction instructions below.
Savory
For Scrambles, Omelets, Frittatas, Egg Bites, Quiches, Cookies, Sauces & Binding.
Baking
For Cakes, Muffins, Cupcakes, Cookies, Pancakes, Waffles, Pasta, Mayo & Binding.
EGG Basics
GREAT FOR — SCRAMBLES, OMELETS, FRITTATAS, EGG BITES, QUICHES, COOKIES, SAUCES AND BINDING.
In a food processor, in order, add 507g ice cold water, 30g oil and 63g EGG Basics powder (non-metric approximate equivalent: 2.25 cups water + 3 Tbsp oil + 9 Tbsp EGG Basics).
Blend 30 seconds, scrape down, blend another 30 seconds until thick and uniform. For best results, rest refrigerated 20 minutes before use.
Produces 600g (about 2.5 cups) liquid, equivalent to about 12 eggs. Store leftover liquid in refrigerated covered container. Use within 2 days.
HOW-TO VIDEO
Watch how to liquify EGG Basics powder.
BAKE Basics
GREAT FOR — CAKES, MUFFINS, CUPCAKES, COOKIES, PANCAKES, WAFFLES, PASTA, MAYO, DRESSINGS AND BINDING.
In a food processor, in order, add 507g ice cold water, 30g oil and 63g EGG Basics powder (non-metric approximate equivalent: 2.25 cups water + 3 Tbsp oil + 9 Tbsp EGG Basics).
Blend 30 seconds, scrape down, blend another 30 seconds until thick and uniform. For best results, rest refrigerated 20 minutes before use.
Produces 600g (about 2.5 cups) liquid, equivalent to about 12 eggs. Store leftover liquid in refrigerated covered container. Use within 2 days.
HOW-TO VIDEO
Watch how to liquify BAKE Basics powder.
