Ener-G Egg Replacer

14 Responses

1. Jen

   19|Nov|2001 1

   I’ve tried it in bran muffins as well, and have been relatively satisfied. Let me know how the pancakes turn out - I hadn’t even thought of it!

2. chrmann

   20|Jun|2002 2

   I have used Ener-G egg replacer with good results for a long time.

   Calcium Carbonate is in the Ener-G egg replacer product. Calcium Carbonate is used as a substitute for Baking Soda. I’m thinking about experimenting with this Ener-G egg replacer as a Baking Soda replecement. Any thoughts?

3. Stephanie

   13|Feb|2004 3

   Hi,

   I live in Vancouver, British Columbia. Is there a store near by (Surrey, Burnaby) that actually sells Ener-G egg replacer?

   Stephanie

4. Amritha

   12|May|2004 4

   Hi Stephanie,

   I just purchased the Ener-G egg replacer from the ‘Choices’ store in downtown Vancouver 3 days ago so you should be able to get it from other Choices stores throughout the city! Good luck.

5. catriona

   22|Jun|2004 5

   Just found out my son has food allergies to all grain, dairy, soy, nuts, peas and eggs…..tryied to cook muffins with egg replacer and potato starch but they always turn out like jello…anyone with any help or receipes??

6. Linda

   15|Aug|2004 6

   My husband has about 12 food allergies, including gluten. Are there any egg replacers I can use, not only in recipes but for scrambled eggs for breakfast? Thanks!

   Linda

7. Ryan

   15|Aug|2004 7

   There are a lot of good scrambled tofu recipes out there, including some boxes mixes worth trying.

8. Amy

   17|Feb|2005 8

   Stephanie,

   If you can’t find the egg replacer near you, you can go online @ http://www.ener-g.com maybe you can purchase off their website.
   hope that helps

   Amy

9. carole

   24|Jul|2005 9

   I’ve just bought ENER G egg replacer to make a sponge wedding cake for a vegan couple. I have had 4 attempts at the cake and it turns out very heavy and doughy, where am i going wrong? I have followed the instructions very carefully and i’ve only 4 days left to make the cake.

   Carole. England

10. Pat

    10|Dec|2005 10

    Has anyone used the egg replacers for making bread pudding?? I’m especially interested in making a savory bread pudding without eggs.

    Also, has anyone used tofu as an egg substitute in making bread pudding?

11. snibblet

    21|Jan|2006 11

    This product is terrible. Not only that, but, the people in the main offices can’t answer any direct questionis…and they wont return any message you leave for them…first I was told that I needed to use warm water…which I did originally…then, I was told to add 1/2 tsp ob baking powder and baking soda to the dry mix as well….when that didn;t work, they told me to add it just to the dry mix..then they told me to add a tablespoon with no liquid…nothing has worked well, and I have wasted about 3 boxes of this stuff trying to figure it all out…dont wast your money..those who say they have had great success are probalby posters who work for Ener-g egg or ane not very discriminating about their taste

12. Rhonda

    25|Jan|2006 12

    I used it in a brownie recipe once and it wouldn’t set. It remained molten lava no matter how long I baked it. I followed the directions on the box, so I have no idea why it didn’t work for me. :-/

13. Leah

    28|Jan|2006 13

    I have been using Ener-G for years to bake with and have had good results with most recipes. I don’t follow their directions on quantity and I don’t really measure it.

    For each egg a recipe calls for I usually put about a tablespoon in a glass cup and add about two tablespoons of warm water and beat it with a fork until frothy. Then I will add a little more replacer or water until it looks “right”.

    Most of the things I bake also have baking powder or soda or both, so it is possible that that helps as well.

14. Jeff

    27|Jan|2008 14

    What works much better than Ener-G is whizzed tofu: for each egg called for in the recipe, add 1/4 cup tofu (any type is fine in my experience) to a blender. Add just enough water or soymilk to be able to blend the tofu smoothly (be careful not to add too not much). Replace straight-up. Works great - if you do it right, I guarantee people won’t be able to tell the difference! And since tofu is even cheaper than eggs, even professional bakers can try this.

    The reason this recipe works it that lecithin, the ingredient in eggs that emulsifies the baked good, is chemically equivalent to soy lecithin. Things like Ener-G can never work as well as eggs because they don’t have lecithin.

    http://www.theppk.com/veganbaking.html