Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4)

by Ener-G Foods

• Pack of 4, 16-ounce boxes (64 ounce)
• Contains no egg
• For people who cannot use egg
• Substitutes egg white and egg yolk

Product Description

Mimics what eggs do in recipes, Greatly simplifies baking for people who cannot use eggs. It replaces egg whites as well as egg yolks in baking.

Product Details

• Shipping Weight: 0.3 ounces (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B001GVIRKM
• UPC: 075119124480
• Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
• Amazon Best Sellers Rank: #10,849 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • #10 in Grocery & Gourmet Food > Dairy, Cheese & Eggs > Eggs & Egg Substitutes

Most Helpful Customer Reviews

19 of 19 people found the following review helpful

5.0 out of 5 stars Excellent non-dairy egg replacement December 26, 2009

By A. Sharley

I've been using this egg replacer for over a decade. First as a vegan and now just because I have a few friends allergic to eggs and it is easy to keep on hand. I prefer to use it in muffin, pancake and cake recipes that call for egg. I've used it both as instructed (combine with water first) and I've just sifted it with my dry ingredients and obtained excellent results. If you have a recipe for vegan cupcakes for example that tend to crumble, just add 1.5 teaspoons to the dry ingredients in your recipe and this just might fix the problem! Recently I found out that I have Celiacs and so I've also been using the egg replacer in gluten free recipes, also with excellent results!

11 of 11 people found the following review helpful

5.0 out of 5 stars Better than eggs in baking for many reasons: ease, money, safety, etc. October 26, 2010

By Natasha Stryker TOP 1000 REVIEWERVINE™ VOICE

Amazon Verified Purchase

I LOVE THIS PRODUCT! Not just because I am allergic to egg yolks and this magic mix has me baking again, but because I cannot tell the difference between the egg-full and egg-free versions in baked goods. My hubby, who is not allergic to yolks, was my judge can and attest to that by gobbling up everything I make -- and he is a picky eater.

I have used this in muffins, quick breads, pancakes, waffles, sponge cakes, boxed mixes, pound cake, cookies, scones, etc. All have turned out great!

-- I just mix the required dry amount into my dry ingredients and add the water to the wet mixture before I combine them and it is very easy to use
-- I feel good using it around my tiny daughter because if she licks the beater or bowl, there is no threat of Semonilla poisoning
-- You get 113 servings in one box for $4.41, that is just .47 cents for a DOZEN egg-equivalent - this makes baking much more economical
-- It is a painless way to bake vegan for the family members we have who follow that lifestyle

The one thing it doesn't do is add protein. If I am making breakfast muffins and want protein in them I will blend a scoop or two of unflavored whey protein powder ( 100% Pure Whey Protein Isolate (Natural) Unflavored (Mega Pack) 10 lbs ) with the wet ingredients with no extra water, it works perfectly. I do not do that when baking vegan or if there are milk allergies.

I am so glad amazon sells this in bulk, it is half the price of what the grocery store charges and it is brought to my door -- can't beat that!

9 of 9 people found the following review helpful

4.0 out of 5 stars Good for egg allergy people... September 28, 2009

By T. Nelson

My husband's deathly allergic to eggs. After using a baking cookbook that excludes eggs, I decided I wanted to give this a try. Overall, it is pretty good. Basically you mix some in a separate bowl with the recommended amount of hot water. And be sure to thoroughly mix so no lumps remain. I left lumps once and it ended up in the muffin and the lumpy spot tasted odd. Other than that, follow the instructions exactly and you get a powdery-smelling egg substitute. I used it in Betty Crocker muffin mixes and it turns out just fine! (Blueberry, choc. chip, etc) I tried it in a Betty Crocker brownie mix and I had to throw the entire thing out, it never thickened and was a gloppy mess. So for that recipe the eggs needed to be actual eggs!

So if you want to do a quick boxed treat and can't use eggs for allergy/cholesterol reasons, I'd say try it. On the back of the box there's recipes for many different foods. I haven't tried them though. It's not perfect but it's good in this world of egg-laden foods.

5 of 5 people found the following review helpful

4.0 out of 5 stars works great for cookies August 3, 2010

By C. Schultz

I have experimented with this in all kinds of recipes for homemade baked goods. I've never tried it in boxed mixes. It doesn't work for everything, but cookies & pancakes/waffles seem to have the most success. The less something has to rise, the better it works. It is similar to eggs in that it binds ingredients together, but it doesn't have the "fluffing" power of eggs. For most cookie recipes I use an extra eggs-worth of the replacer. The cookies will be more crumbly than those made with eggs too. As for using in pancakes, you can't tell the difference & I just mix the dry powder in with the dry ingred. Using this in homemade brownies results in a pan full of something that resembles a super oily sponge. Carrot cake also has the same result. Cakes in general do not rise well & do not have a good texture. I have made the banana bread recipe on the box & it is good. Not as good as my regular egg recipe, but it tastes good, although it doesn't rise as high. I haven't tried it in meatloaf since I use sour cream in place of the eggs. As for substituting with sour cream, my most successful egg replacer cookies have been recipes that have sour cream in them.

5 of 5 people found the following review helpful

5.0 out of 5 stars Great for use in baking January 3, 2010

By Sarah B.

I've been using this for over six weeks now, as my daughter is on an allergy free diet. It's very easy to throw some mixture together and make rice flour waffles or banana bread. I highly recommend this to those who cannot eat eggs.

7 of 8 people found the following review helpful

5.0 out of 5 stars I LOVE this product!! December 2, 2011

By Shannon M. Lemon

As an avid vegan at-home baker, I use egg-replacer constantly. There are so many things you can do with this product. It works amazing in cookies (I usually add an extra eggs-worth than what the recipe calls for), it is perfect in pancakes and waffles, and anything, like a previous writer mentioned, that doesn't need to rise too much. On the other hand, you can make whipped cream with it and a slew of other things. However, this product has its limitations (most instances where you need eggs in baking it should work just fine). Recipes it is perfect for: cookies that call for whole eggs or egg whites (use flax and water instead for egg yolks or agar-agar in gelatinizing projects), whipped cream, pancakes/waffles, cookie bars, and virtually anything that calls for eggs (mind you its a POWDER, and cannot be used to eat by itself). You can use this product in quick breads, cakes, and muffins, however I usually avoid this and stick with the flax/water combo or applesauce, bananas, etc. depending on the recipe when making these things. Egg Replacer just doesn't have the eggy consistency of ground flax, and the fluffing power that normal eggs do. Also, you can use it as an egg wash, but it will not brown, it will just be shiny. If you want your bread for example to brown and look shiny and golden, I would try super-finely ground flax and water. Most importantly, this will absolutely NOT work in brownies or boxed mixes. Just don't do it. Trust me, I recently had a fiasco with some home-made brownies. If you are doing brownies, again, go with flax. It has to do with the low protein content of Egg Replacer, but I won't bore you with those details. Wow, I may seem like I don't love this product but it's actually one of the best out there and a MUST for anyone's kitchen.... Why have all the cholesterol from eggs when you can use this in place of eggs for most recipes? And just because I personally choose to use flax in quick bread/cake/muffin recipes, doesn't mean it won't work for them. I've used Egg Replacer to make these things before ( I just have personal preferences ) and it worked just fine. There are only a few things that I wouldn't recommend using it in as mentioned above, but other than that it is fabulous!!!!!!!! Read more ›