Whole Egg Powder is a fantastic binding agent and can be used as a direct replacement for liquid egg. Like whole eggs, whole egg powder also has the functions of foaming, gelling, and emulsifying Used to firm boilies and help them retain structure, many people believe that Whole Egg Powder is more attractive to carp than alternatives. Manufactured from whole pasteurised eggs the high-quality protein and oil content make Whole Egg Powder a very nutritious and highly digestible product. Can be included in bases mixes at up to 250g / Kg depending upon other ingredients used. To replace fresh eggs in a formula, use 26% egg powder/74% water ratio. Therefore, every 100g of whole eggs need to be replaced by 26g of whole egg powder and 74g of water.