How do you replace eggs in a vegan recipe? This is one of the major questions in plant-based cooking: finding the best egg alternative—one that works equally well in sweet and savory recipes, is effective, 100% plant-based, and free from allergens. Discover Yumgo Whole powder—a whole-egg substitute in a convenient powdered format. It is gluten-free, soy-free, and nut-free, rich in protein, and replaces eggs while providing the same foaming, coagulating, and binding properties! Order Yumgo Whole powder today!
🥄A vegan powder that replaces whole eggs
Prepare your vegan recipes without cracking a single egg! This plant-based, powdered whole-egg alternative from Yumgo is a major innovation for plant-based cooking and baking. It is incredibly easy to use and features an ultra-clean, three-ingredient composition—based on rice flour and pea protein—with a high protein content (37g per 100g). It contains absolutely no animal-derived products or common allergens! Gluten-free, lactose-free, and non-GMO, this vegan egg substitute allows you to replace eggs quickly and easily. It also has a long shelf life at room temperature—just like eggs, but better!
Ingredients:
Rice flour, pea protein, fava bean protein
Contains no major allergens.
Rapeseed (canola) protein may trigger an allergic reaction in consumers who are allergic to mustard.
Nutritional information / 100 g
Energy: 374 kcal / 1585 kJ
Fat: 3.9 g
of which saturates: 1 g
Carbohydrates: 47 g
of which sugars: 0 g
Protein: 37 g
Salt: 1.8 g
🍫 How to use Yumgo Whole Egg powder?
Easily replicate the binding, aerating, and coagulating properties of eggs—without the eggs themselves—using Yumgo Whole Egg powder. An 84g pack is equivalent to 16 eggs. Before use, add the powder to water and blend using an immersion blender. Once rehydrated, Yumgo Whole Egg is ready to be incorporated into your recipes (use the same amount of rehydrated Yumgo Whole Egg as you would whole egg). For aeration (whipping), use your stand mixer at maximum speed for at least 10 minutes. You can use Yumgo Whole Egg in any recipe that calls for whole eggs: in baked goods such as cakes, brioches, pancakes, and waffles, or in savory dishes like savory loaves, pie crusts, and more.
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