For a whole egg: 2 teaspoons of no egg (6 g) and 2 tablespoons of water (30 ml).
For a white: 2 teaspoons of no egg (6 g) and 1 tablespoon of water (15 ml).
For a yolk: 2 teaspoons of no egg (6 g) and 1/2 tablespoon of water (7.5 ml).
It cannot be used to make scrambled, cooked, poached or fried eggs.
