(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
Ener-G Vegan Egg Replacer for baking mimics what eggs do in recipes to bind baked food together, but it’s completely egg-free. Gluten free, made from potato starch and tapioca starch flour. Perfect for those with food allergies or restrictions, or just watching their nutritional intake.
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Natasha Stryker –
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!
Amazon Customer –
I was trying to make macarons with these. I make macarons with egg whites all the time and they come out great. I wanted to create a vegan meringue to use for the macarons and this egg replacement didn’t get the job done. The egg replacement definitely foam up and you can get soft peaks but I couldn’t get stiff peaks (and I let my kitchen aid whisk it for like 15 min on mid-high and I tried 5 different ratios of sugar, egg replacer, and cream of tartar, nothing worked). I’m no professional baker so maybe I’m doing something wrong but I couldn’t use my regular macarons recipes and just swap out the egg whites and get the macarons to work. These might be great for other bakes, I haven’t experimented with them enough to comment
Victoria C. McMillin –
This works better for baking than the liquid egg replacers. You can control the consistency better. Baked goods taste the exact same made with this.
CC –
I’ve been using this for decades. I had to learn that not all non vegan baking recipes can be veganized. This works really well in replacing baked goods that the original recipe calls for 4 eggs or less. If the non vegan recipe calls for 5 or more eggs then it is very dependent in the eggs and may not hold up well.
carla cpple –
It’s ok as reading the ingredients all it is is flaxseed powder I could of made this myself DA!
Teena soni –
I used it for Christmas cake. Works great and result came out as a nice spongy cake.
Heather HW. –
On the box it states it doesn’t work well with most boxed mixes but I used it just fine! For cupcakes I used it with Betty Crocker’s Devil’s Food Cake mix with success. Some tips: 1) Mix all the ingredients before adding this. It should be the last thing added at the end, mixed in, then immediately put what you’re baking in the oven. 2) When it gives you the ratio of mix to water, I added just a tiny bit extra…like 1/2 tsp. 3) When mixing it to the water, use WARM water and remember to mix it with the water in a separate bowl until the lumps come out before adding it to your batter. It will be thick and a bit frothy. 4) Keep in mind eggs would normally add substance and structure to what you bake so without the eggs the end product is super light and airy….a little too much so at time. I personally recommend adding a little fruit/veggie to the batter to add substance and nutrition. (Black beans or zucchini for chocolate, apple or pumpkin for a spice bread, beets to a red velvet cake, cherry pie filling, etc.)5) What you’re making won’t rise much with this so fill your cake/cupcake tins a little bit more than you would if you weren’t using this product….until you get a feel for how much your baked goods will rise with it in there I’d be safe and put foil or something under the pan in case there is spillage. For my cakes/cupcakes I usually fill them about 3/4 of the way up and they come out just right.
***Update: We still use this regularly for baking because it is so much more convenient to buy than all of the ingredients in it individually. I’ve found that using either a stand or hand mixer to really work some air into your batter before adding the powder/water slurry helps what you’re baking rise so much better. You can also help it along by adding 1/2 tsp baking powder + 1/2 tsp lemon juice. You won’t taste the lemon juice in the baked good but it boosts the rising power. Thus far the best success we’ve had is with the devil’s food cake mix from the store plus a can of cherry pie filling in place of the oil, and then the slurry made from this stuff in place of eggs. Perfection!
Lynn Connolly –
It’s so delicious with a dairy-free cheese omelet. It is the right one better than the first one that I replaced.
Jennifer Butler –
I use this for making pancakes. It fits my low sodium, low fat nutrtional goals. You do have to fry the pancakes at a higher temperature to get them brown. An excellent product.
Sairbear88 –
This product is a great egg-replacer. It works fairly well and much better than expected. I baked a few things with this to test it out and everything came out pretty good. The pound cake was a little more dense than it normally is, but that is to be expected when cutting eggs out completely, as it’s such a crucial ingredient for a pound cake. Nonetheless, it was a huge hit and people would have never known the difference. Cookies for the most part come out the same, since they don’t require the same rising and fluffiness of a cake. All in all, I am impressed with this product and will continue to use it. Just follow the directions exactly and you shouldn’t have any problems with this. Tip* If a recipe called for 3 Extra large eggs and I Only had size L, I would mix together an extra ‘egg’ to match the recipe.