Introduction to Naturegg Break-Free
Main Benefits
Nutritional Information
Conversion Information
Consumer Uses
Microwave Cooking Instructions
 
Naturegg Break-Free Liquid Eggs has 80% less fat and cholesterol than regular eggs and is made from farm fresh eggs and other all-natural ingredients. Naturegg Break-Free tastes and bakes just like regular shell eggs. In fact, you will not notice the difference when baking a cake or scrambling them up for breakfast! For convenience, Naturegg Break-Free comes in a two by 250 ml containers (equivalent to 10 large eggs) that requires no cracking. Just shake when ready to use and pour. As an added benefit Naturegg Break-Free can be frozen. When ready to use, just thaw, shake and pour.

When compared to egg replacements, the flavour of Naturegg Break-Free cannot be beat!


(per 63 g (1/4 cup) serving)
80% fat and cholesterol reduced compared to regular whole eggs
Good source of high quality protein
Low fat: only 1 g of fat per 63 g serving
Source of many vitamins and minerals
Same taste and baking properties as whole egg with less fat & cholesterol
All natural ingredients
Kosher approved
Pasteurized for safety
Just 40 calories per 63 g serving
Premium quality and freshness
Ready to use in a convenient liquid format


It’s like shopping with the Foundation’s Dietician!

Learn more about cholesterol and fat in your diet.
63 g (1/4 cup) is equivalent to 1 Extra Large egg
50 mL or 3 tablespoons plus 2 teaspoons replaces 1 large egg
1 carton or 250 mL is equivalent to four (4) servings

Find more information about Egg Nutrition on our Nutrition Pages.
Use in baking as a substitute for whole beaten egg in most breakfast dishes (e.g. omelettes), as a low fat protein source or, because it is pasteurized, to add protein and a frothy texture to healthy fruit drinks. Also note, being pasteurized, Break-Free can be used anywhere a raw egg is required.

Click here for recipe ideas.
Pour 1/2 cup (125 mL) liquid eggs into a microwave-safe bowl. Cover with a lid or plate. Cook on MED-HIGH for 60 seconds or until almost set; break up egg with a fork. Cook, covered, on MED-HIGH for 10 seconds or until set. Fluff with a fork and season with salt and pepper to taste.

Tip: For creamier eggs, stir in 1 tbsp (15 mL) of milk before cooking.

NOTE: Microwave ovens may vary in power. The microwave used for this test was 1200 W.