Ener-G Egg Replacer

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Last night Huyen made two batches of bran muffins, one with eggs and one with Ener-G Egg Replacer (easy to spot on the store shelf with its distinctively late-70s/early-80s package design). The verdict: almost no difference. Tastewise, they were indistinguishable. The texture on both batches was the same. The only minor difference was that the batch made with Ener-G had a flatter (less puffy) top than the batch with the eggs, but that may have been due to replacing vegetable oil for vegetable shortening, too.

The egg replacer is a simple white powder made of potato starch, tapioca starch, calcium lactate, methylcellulose, sodium carboxymethylcellulose, calcium carbonate, and citric acid. The box contains a number of recipes as well as simple directions on one-to-one replacement for eggs in other recipes.

No doubt: Ener-G egg replacer is an outstanding replacement for eggs in muffins. Now to try them in pancakes…

15 Responses to “Ener-G Egg Replacer”

  1. Jen

    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

    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

    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

    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

    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

    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

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

  8. Amy

    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

    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

    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

    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

    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

    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

    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

  15. Ana

    I’ve baked zillions of cakes with this stuff and find that success or failure depends on the recipe–I’ve had as many successes as failures. Basic 1-2-3-4 type butter cakes do not work. Oil cakes do work, cheese cakes work, tea breads work, vegan cakes work, but in nearly every recipe that was not created with egg replacer in mind, you have to DOUBLE the quantity of egg replacer called for on the box. I do not always double the liquid though, because of how that alters the amount of ‘wet’ in the recipe. I make a guess as to how much wet the recipe can tolerate compared to how overly thick my egg replacer mixture is. The other thing is that you have to use WARM water to make the tapioca starch in the ER expand, and you have to beat it a lot–either before you add it to the cakes or after you’ve added it. Finally, don’t try to bake a thick (3″ high) cake of any serious width (more than 10″). Do more shallow cakes and layer them one on top of the other so the cake stays light. It can be done. I also agree with the person who mentioned tofu, I’ve used it, but not universally. It does not taste good to me with milk.

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