OGGS® Whole Egg Alternative

Fluffy Scrambles on Toast, Savoury Omelettes and Quiches, Creamy Carbonaras, Yorkshire Puddings and so much more.

  • 100% Plant-Based
  • Source of Protein
  • 60% Less CO2e than eggs
Water, Sunflower Oil, Chickpea Protein Concentrate, Maize Starch, Thickener: Methyl Cellulose, Emulsifier: Sunflower Lecithin, Acid (Lactic Acid), Inactive Yeast, Gelling Agent: Gellan Gum, Natural Flavourings, Black Salt, Sugar, Firming Agent: Calcium Carbonate, Asafoetida, Acidity Regulator: Trisodium Citrate Dihydrate, Black Pepper, Colouring: Beta Carotene.
Per  100g Per Serving (110g)
Energy (kJ) 576 634
Energy (kcal) 139 153
Fat 9.7 11.0
     of which Saturates 1.2 1.3
Carbohydrates 6.8 7.5
     of which Sugars 0.2 0.2
Fibre 2.6 2.9
Protein 4.7 5.2
Salt 0.24 0.26
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FAQ

Looking to swap eggs for OGGS® in Food Service and Manufacturing? Get in touch with our friendly team now and we’ll sort samples as well as all the information you need to start creating better dishes, that are better for chickens and the planet!

FOOD SERVICE

HOW TO USE OGGS® WHOLE EGG ALTERNATIVE

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