Store in a cool, dry place.
For 1 whole egg: Mix 1 teaspoon (3g)* egg replacerÂ with 2 tablespoons (30ml) water.
For 1 egg white: Mix 1 teaspoon (3g)* egg replacer with 1 tablespoon (15ml) water.
For 1 egg yolk: Mix 1 teaspoon (3g)* egg replacer with half a tablespoon (7.5ml) water.
*2 teaspoons (6g) may produce better results in some recipes.
One tub contains the equivalent of 45 eggs.