Engerize G Egg Replacement?

[VydorScope]

My son can NOT have egg, and most egg substitues have egg in them (!!!), but this one says it does not. So my quyestion for ya'll... how does it work? Can I take like any given recipe and use a scope of this stuff to replace an egg in it? Anyone use it at all?

[Kasey'sMom]

Is use Energ Egg Replacer and it works pretty well for most things. I've found it works good for things like pancakes. I have found that it doesn't replicate eggs completly in all baked goods. Sometimes I have to add moisture to the recipe by adding a little more oil or applesauce. The powdered replacer does help with levening. You may have to expeirment to get the results you're looking for. Most of the time if the recipe calls for 1 or 2 eggs it does really well.

Someone on the board said they got really good results with Orgran Egg Replacer. I just got a box of it and I'm hoping it will work well.

[VydorScope]

Is use Energ Egg Replacer and it works pretty well for most things. I've found it works good for things like pancakes. I have found that it doesn't replicate eggs completly in all baked goods. Sometimes I have to add moisture to the recipe by adding a little more oil or applesauce. The powdered replacer does help with levening. You may have to expeirment to get the results you're looking for. Most of the time if the recipe calls for 1 or 2 eggs it does really well.

Someone on the board said they got really good results with Orgran Egg Replacer. I just got a box of it and I'm hoping it will work well.

Please let me know ho Organ works out!

Aslo how much EnergizerG stuff do you use per egg?

[Kasey'sMom]

I use 1 1/2 Tbsp. of powder to 2 Tbsp. of water for each egg. I mix the two things together in a small bowl and whisk until it's blended well. I try to have my pans greased and ready to pour in so I can take full advantage of the levening.

When I make corn bread I use the above measurements for the egg but I add 1 Tbsp. of Oil to help provide moisture.

For Bob's gluten-free Pancake Mix I use the recipe on the side of the bag and substitute the Ener-g Egg Replacer for the egg (using the measurements above.) I've even halfed the pancake recipe and used the same equivilant and it worked.

I've used Pamela's Brownie Mix (prior to going SF) and it worked good with Ener-g.

For my dh birthday I just made Pamela's Luscious Chocolate Cake Mix which is SF. I used the directions on the side of the bag for an Egg-Free Cake. I put 1 Tbsp. of the Energ-Egg Replacer in a Pyrex measuring cup and added enough water to make 1/3 cup solution and whisked it together. I made individual cakes and I just took them out of the oven and they're beautiful. I hope you and ds can have chocolate!!

I've only got a little Ener-g left so I'll let you know how the Orgran goes.

I'll also try to remember the other ways I use the replacer....

[jerseyangel]

Kasey's Mom, I appreciated reading the tips you gave about adding more liquid with the ener-g. When I use it, whatever I try it in comes out dry and dense--what am I doing wrong? I mix it w/the water like you said, but I'm going wrong somewhere--Thanks, Patti

[Emme999]

When I used the Ener-G stuff my foods tasted all chemically (And not in a good way!) When the recipe calls for more than one egg, I usually use one "egg" made from Ener-G (for the leavening) and then the rest of the "eggs" from 1/4 c. of whipped tofu (each). No more chemical taste And the breads rise nicely.

Good luck!

- Michelle :wub:

[VydorScope]

When I used the Ener-G stuff my foods tasted all chemically (And not in a good way!) When the recipe calls for more than one egg, I usually use one "egg" made from Ener-G (for the leavening) and then the rest of the "eggs" from 1/4 c. of whipped tofu (each). No more chemical taste And the breads rise nicely.

Good luck!

- Michelle :wub:

Whipped tofu?? not heard of such a thing?

[lonewolf]

I use the Ener-G Egg Replacer in a lot of recipes. I often sift it in with the dry ingredients for extra leavening and then use some other type of "wet" egg replacement.

Other things that have worked:

1 tsp. unflavored gelatin dissolved in 3 Tbs boiling water. Let cool until it starts to thicken (5 minutes in the fridge should do it) and then beat like a regular egg. This adds egg-like texture. You will need something like Ener-G for leavening also if it's in a recipe that should puff or rise.

2 tsp. Agar flakes instead of gelatin prepared the same way will work too.

1 Tbs ground flaxseed, mixed with 3 Tbs water. This works well for things like meatloaf and some kinds of cookies, since the flaxseed acts as a binder.

1 heaping Tbs. Baking Powder, 1 heaping Tbs. oil, 1 Tbs. warm water

If you are making a recipe that uses 2 or more eggs, you need to use at least 2 types of egg replacement. For example, when I make Apple Cake, I sift in about 2 tsp. of Ener-G with the flour, use 2 tsp. of gelatin and 6 Tbs. water (about 1/3 Cup) AND put in the flax seed mixture. This way the cake rises, sticks together and has a good texture.

Good luck!

Liz

[Kasey'sMom]

Lonewold,

I'm so glad you mentioned the unflavored gelatin replacement. That has been my latest trick!! I used the gelatin in my pizza dough, pumpkin pie filling and cornbread.

My mom tried her pumpkin pie recipe and replaced 4 eggs with Ener-g and it was stringy and gross. I did a search for vegan recipes and found several that were egg free. I added the gelatin twist myself and it step up very nicely.

For my pie crust I use the Ener-g egg replacer for the egg in the Gluten Free Pantry Pie Crust Mix.

[Emme999]

Here are some options from Open Original Shared Link :

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes. For more information, visit the Illinois Cooperative Extension Service's Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

As a glue for breading

milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion

Or you could look at Open Original Shared Link for a little more instruction:

Get rid of the eggs

Replacing eggs is the most challenging aspects of vegan baking. Those suckers bind, they leaven and they give structure to our baked goods. However, like a bad boyfriend, they can be replaced, and with pleasing results. Here some info on replacements I have tried.

Flax Seeds

How to use it:

1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.

When it works best:

Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Tips:

Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.

Where to get it:

Health food stores

Silken Tofu

How to use it:

1/4 cup blended silken tofu = 1 egg. Whiz in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to add other wet ingredients to this mixture to get it to blend properly. I recommend vacuum packed extra firm silken tofu, such as Mori-Nu.

When it works best:

Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 "tofu" eggs"). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:

Health food store shelves, and in some supermarkets.

Ener-G Egg Replacer

How to use it:

1 1/2 tablespoons + 2 tablespoons water mixed well = 1 egg

Many people swear by this egg replacer. I think it is good to use in a pinch, in all baking that requires a few eggs. However, I can definitely taste it in cakes and cookies (tastes chalk-y), and I'm not crazy about the dense texture it turns out.

When it works best:

It seems to work best in cookies, or things that are supposed to be a little crispy.

Where to get it:

Health food stores, some supermarkets in the baking or ethnic food section

Bananas

How to use it:

1/2 banana blended until smooth or mashed well= 1 egg.

Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.

When it works best:

Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:

Just kidding, I think you can figure this one out.

Soy yogurt

How to use it:

1/4 cup soy yogurt = 1 egg.

Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:

Quick breads, muffins, cakes

Where to get it:

Health food stores, yuppyish supermarkets

My fav. is the whizzed Tofu. I use Mori-Nu silken tofu (extra soft) and don't add any liquid to it Just measure, whip & pretend it's an egg

- Michelle

[jerseyangel]

Thanks Michelle--Those are some great tips, there. Thanks for posting all of it. I'm sensitive to eggs, but can get away with them if baked in something so that I only get a fraction of one in a serving. I can not eat straight eggs--about 4 hours or so after, I get horrible nausea. I would like to get the knack of baking without them, too, as I'd feel more comfortable not eating them at all. Thanks again --Patti

[VydorScope]

Wow you rock! I have not seen a list that comprehensive!

BTW - here is a dirty little trick I have learned over the years, many, MANY recipes that call for egg... just do not need them. I have left them out of Meatloaf, meatballs, icecream, and many other things over the years with no impact. And that was before I knew I was gonna have a son with an egg allergy! There are many recieps that you can easliy leave stuff out of with no impact. For example, I NEVER add salt to any recipe no matter what. Food has enough salt in it naturally, does not need more. Remeber the less ingredients, the cheaper the cost, and the less work to make.....

SoOOooOoOOooOo EXPERIMENT!

[AndreaB]

This seems like a really good thread (lots of good ideas) so I'm bumping it back to the front.

Thanks everyone!

[Cheri A]

That was a great list...

I'm not a fan of the Ener G egg replacer either. I use it in a few things.

My favorite egg replacer is 1 1/2T water, 1 1/2T oil, 1 tsp. baking powder whisked = 1 egg

I use that the most. The bread recipe I uses has 2 eggs that I replace that way. It also has gelatin in it and extra baking powder.

[Guest nini]

we've used EnerG egg replacer and Orgran egg replacer at our food demos and found that both needed more liquid added to the recipe, either in the form of more oil or water or applesauce... but it just wasn't liquidy enough on it's own...

thanks for bumping this, great thread for those who can't have eggs.

[jerseyangel]

Yes, I have found that the Ener-g replacer "sucks" the liquid right out of whatever I'm using it in. I am now able to use a little egg in recipes (as opposed to eating them as is), so I'm lucky. Replacing eggs is hard!

[kbtoyssni]

I've used Ener-G egg replacer before and I find my cakes don't rise quite as much. Probably because it's sucking all the moisture out. But I didn't find a problem with taste.