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


Price: $28.25 ($0.44 / oz) & FREE Shipping on orders over $35. Details
In Stock.
Sold by trade concepts and Fulfilled by Amazon. Gift-wrap available.
  • Pack of 4, 16-ounce boxes (64 ounce)
  • Contains no egg
  • For people who cannot use egg
  • Substitutes egg white and egg yolk
11 new from $25.00

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Frequently Bought Together

Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4) + Xanthan Gum 1lb Powder USP FCC Food Grade
Price for both: $46.20

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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.

Directions
To preserve freshness, fold liner down tightly after each use.
Instructions for use:
1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg. Mix thoroughly before adding to the recipe.
See side panel for more information.
Egg Replacer information.
Ener-G Egg Replacer is designed for use in baking. It works best in scratch recipes. It will not make scrambled eggs, nor can it be whipped. Although it will work well in some premade commercial mixes, it does not work well in others. Trial and error is the only way to determine its effectiveness with a particular mix. Egg Replacer mimics what eggs do in a baking recipe. It is important to put the batter or dough quickly into a preheated oven to ensure proper action as a delay will reduce the effectiveness of this product. With yeast raised products there is no need to get products containing egg replacer into the oven quickly.
To measure.
Egg Replacer accurately, pack (or press) Egg Replacer down firmly into the measuring spoon. If recipe calls for unbeaten eggs, stir Ener-G Egg Replacer into water (don't beat). If recipe calls for egg whites beaten stiff, beat Ener-G Egg Replacer with water until stiff. If recipe calls for egg yolks, stir 1-1/2 teaspoons Ener-G Egg Replacer into 1 tablespoon (15ml) water for each egg. Other liquids such as milk or soy milk may be used instead of water if required.

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.

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

  • Product Dimensions: 1 x 1 x 1 inches
  • Shipping Weight: 4.4 pounds (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.
  • ASIN: B001GVIRKM
  • UPC: 075119124480
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #13,204 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
  • Discontinued by manufacturer: Yes
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Customer Reviews

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Most Helpful Customer Reviews

24 of 24 people found the following review helpful By A. Sharley on December 26, 2009
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!
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17 of 18 people found the following review helpful By Natasha Stryker TOP 500 REVIEWERVINE VOICE on October 26, 2010
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!
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13 of 13 people found the following review helpful By T.N. on September 28, 2009
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.
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14 of 15 people found the following review helpful By Shannon M. Lemon on December 2, 2011
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.Read more ›
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12 of 14 people found the following review helpful By Amethyst Marzipan on October 17, 2011
I have been using this product religiously for the past decade, after becoming a vegan and experimenting with flax seed goop, pureed silken tofu, mashed bananas--all of the egg replacement staples. For the life of me, I cannot understand why so many vegans dislike this product. It's always turned out perfect baked goods for me, in both taste and texture, is inexpensive, and doesn't lend the icky flavor of flax or silken tofu to your baked goods. It's just neutral, and helps the baked good bind and rise, as egg would. I've made everything from brownies to decadent cakes to cookies to muffins to airy fluffy biscuits with this, and it's all been highly praised (often without realizing the goods are vegan) by omnivore, egg-eating relatives and friends who have begged me for years to open my own bakery.

I'm not sure what the general complaints I hear all too frequently are about. As I hope I've made clear, this product works perfectly for me. Here are some of my tips for using this product: 1) use a liquid that's already in the recipe (eg soymilk) to blend your powder. 2) always always ALWAYS do your best to get all of the lumps out of your liquid+powder mixture. I blend mine in a small bowl or ramekin (depending how much Ener-G Egg Replacer I'm using) with a fork or tiny single egg beater. If the mixture still has tons of lumps, it's not going to do its job. But when it doesn't have lumps, it works perfectly! 3) I always use about one egg's worth more of Ener-G than the recipe calls for. Just to be safe. 4) Consider adding about a half tablespoon per egg replaced of oil to make up for the lost fat content.

Good luck, and please give this product a try! It's truly excellent.
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Disclaimer: While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. Actual product packaging and materials may contain more and/or different information than that shown on our Web site. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. You should not use this information as self-diagnosis or for treating a health problem or disease. Contact your health-care provider immediately if you suspect that you have a medical problem. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Amazon.com assumes no liability for inaccuracies or misstatements about products.