- Pack of 4, 16-ounce boxes (64 ounce)
- Contains no egg
- For people who cannot use egg
- Substitutes egg white and egg yolk
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Frequently Bought Together
Important Information
Ingredients
Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Citric Acid), Sodium Carboxymethylcellulose, Methylcellulose. Calcium Lactate is not Dairy Derived. It does not Contain Lactose.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Citric Acid), Sodium Carboxymethylcellulose, Methylcellulose. Calcium Lactate is not Dairy Derived. It does not Contain Lactose.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
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
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Most Helpful Customer Reviews
18 of 18 people found the following review helpful:
5.0 out of 5 stars
Excellent non-dairy egg replacement,
By
This review is from: Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4) (Grocery)
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!
8 of 8 people found the following review helpful:
4.0 out of 5 stars
Good for egg allergy people...,
This review is from: Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4) (Grocery)
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.
7 of 7 people found the following review helpful:
5.0 out of 5 stars
Better than eggs in baking for many reasons: ease, money, safety, etc.,
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Amazon Verified Purchase(What's this?)
This review is from: Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4) (Grocery)
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!
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