Customer Reviews

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

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4 star:		(4)
3 star:		(0)
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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!

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.

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!

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.

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.

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!!!!!!!!

I love this product. I went vegan a couple years ago, for many reasons but mostly to help combat high cholesterol. After only a few months my cholesterol was lower by almost 100!! and I never had to stop eating delicious baked goods. I've used this in pancakes, breads, cookies, muffins, brownies - and no one can tell the difference. For the person who had bad results with a boxed Betty Crocker recipe - maybe making them from scrach would yield better results (??) and would probably be healthier too! I've never had a problem with something not setting up.

Oh yeah - and my sons favorite thing....you can eat the batter and I don't have to worry about Salmonella. Also, eggs expire so fast (this product has a 3 year shelf life!!) and are more costly. One box of this is equivalent to 100 eggs.

I have used this product in several vegan recipes, with varying results. Rice-based casseroles are fine, but other dishes are often "runny." The package arrived with "dust" from the product all over the outside of the boxes and outside the plastic wrapper. I suggest you purchase one pack at a whole foods store and try it out before ordering in bulk (that's what I wish I had done!)

I use this product in scratch dessert recipes primarily, but it works well in things like meat loaf or as a binder in general. I have not tried the product in such things as quiche or creme brulee. My daughter has developed an egg allergy, but she still wants to eat Mom's desserts. This product has worked well for the most part. It has been a trial by error process, but there have been a lot more successes than failures. I would recommend this product.

My son has a severe allergy to eggs and that product allows us to bake cakes, pancakes, muffins
and some pies for me. The texture is a bit different that if you had used eggs, it is more eleastic but it
really does the trick. It also usually requires a bit of extra time to be cooked than when using
eggs. It doesn't work as well on every single recipe. But it works well on things like pound cakes,
muffins and pancakes. On homemade cookies, it makes them really hard if they are not eaten the same day.
On the whole, a very helpful product for baking for people with egg allergies! I recommend it.