How to Use

How to Use Satwikk Plant-Based Egg Replacer

Basic Replacement

  • 1 egg = 1 tablespoon Satwikk Egg Replacer + 2 tablespoons water

  • Whisk until smooth and slightly thickened, then add to your recipe.

  • OR mix 1 tablespoon directly into the dry mix.

  • Use it in cakes, cookies, pancakes, muffins, and breads.

Best Practices

  • Use room-temperature water for the smoothest texture.

  • For pancakes/batters with enough liquid, add the egg replacer directly to the dry mix.

  • Excellent for binding veggie burgers, fritters, and meatless loaves.

  • Not meant for scrambled eggs, meringue, or omelet.

Storage

  • Store in a cool, dry place. After opening, keep tightly sealed.
  • Each 8 oz Satwikk pouch replaces approximately 20 eggs.

Quick & Easy Eggless Cake (using Satwikk Egg Replacer)

  • Sift 1 box of your favorite cake mix into a bowl.
  • Add 1 tablespoon Satwikk Egg Replacer.
  • Add ¼ cup oil and 1½ cups milk (dairy or plant-based).
  • Whisk until smooth.
  • Bake at 350°F for 25–30 minutes.

How to Use Satwikk Chocolate Pancake, Waffle & Crêpe Mix

Chocolate Pancakes

  • 1 cup mix + ¾ cup water/milk

  • Add 1 tbsp oil + ½ tsp apple cider vinegar

  • Mix gently, rest 5 minutes, cook on medium heat

Chocolate Waffles

  • 1 cup mix + ½ cup water/milk

  • Add 1½ tbsp oil + ½ tsp apple cider vinegar

  • Rest 5 minutes, whisk smooth, cook in waffle iron

Thin Crêpes

  • 1 cup mix + 1 cup water/milk (thin batter)

  • Add 1 tbsp oil (or melted vegan butter) + ½ tsp apple cider vinegar

  • Rest 5 minutes, cook thin layers in a non-stick pan

Tips

  • Replace part of the water with milk for richer flavor.

  • Resting the batter 5 minutes improves results.