Substitute ¼ cup of peggs and ¼ cup of water for every two eggs. Whisk until smooth, adjusting the water slightly to reach the consistency you want. Cook or bake as you normally would. For baking, add dry peggs to your dry ingredients and the water with the wet.

The black salt (kala namak) gives peggs a genuine egg-like sulfur aroma and savoury flavour. Most customers say scrambled peggs is surprisingly close. The texture is a little different — lighter and more cake-like, a soft crumb in golden clusters that hold their shape. Whisk it well and it gets fluffier. In baked goods the difference is minimal.

Check the Best By date on your pouch — most last a year or more. Store it in a cool, dry place away from light and moisture and it will keep well beyond that. Once opened, reseal the zip and use within a few months. No refrigeration at any stage.

peggs is gluten-free, soy-free, nut-free and dairy-free. The primary protein source is chickpea, a legume. If you have a legume allergy, consult your doctor before use. Produced in a facility that also handles other legumes.

At the 96-egg size peggs costs $0.78 per egg equivalent. Conventional eggs run $0.30–0.50 depending on region and brand. The gap narrows once you factor in no refrigeration, no spoilage, and a long pantry life — peggs will not go bad in the back of your fridge.

Yes — same heat, same pan, same results. Muffins, cakes, cookies, pancakes and waffles all work. For recipes that lean heavily on egg structure, like a soufflé or meringue, results will vary.

One 8 oz pouch is a dozen egg equivalents. A serving is ¼ cup peggs + ¼ cup water, substitutes for two eggs, and carries about 4g of protein. Packs come as 3 pouches (36 eggs), 5 pouches (60) or 8 pouches (96).

Blended and packed in the USA from ingredients sourced through American suppliers. Independently owned and operated out of Los Angeles, California.