| | |  | Prepared Foods | Home » » Ener-G Foods Egg Replacer, 16-Ounce Boxes (Pack of 4) | | | | | | | 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. | | | Features: | |
• Pack of 4, 16-ounce boxes (64 ounce)
• Contains no egg
• For people who cannot use egg
• Substitutes egg white and egg yolk
| | | Product Details: | | | Product Weight:
| 64.0 Ounces | | Package Length:
| 8.5 inches | | Package Width:
| 8.0 inches | | Package Height:
| 5.4 inches | | Package Weight:
| 6.2 pounds | | Average Customer Rating:
|  based on 18 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 18 customer reviews )
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Most Helpful Customer Reviews
18 of 18 found the following review helpful:
Excellent non-dairy egg replacementDec 27, 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!
8 of 8 found the following review helpful:
 Good for egg allergy people...Sep 28, 2009
By Tiffany 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.
7 of 7 found the following review helpful:
Better than eggs in baking for many reasons: ease, money, safety, etc.Oct 26, 2010
By 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!
5 of 5 found the following review helpful:
Great for use in bakingJan 03, 2010
By Sarah B.
"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.
4 of 4 found the following review helpful:
works great for cookiesAug 03, 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.
See all 18 customer reviews on Amazon.com
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