Vegan Egg Replacer by Ener-G | Gluten Free, Vegan, Nut Free, Non-GMO, Kosher | 16 oz Package
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I'm not sure why it wouldn't be possible. I used it to make French toast, and it was delicious. It behaves similarly to a scrambled egg, with the bread absorbing the liquid.
2 years. I bought two boxes in the last year (I became vegan on August 3rd, 2017) and they won't expire until December of 2019.
That's unlikely. I've tried baking a cake with this a couple of times, and while it works, the cake does not bind. It depends on your recipe, but if you don't want a crumbly cake, I recommend using a binding ingredient other than this one.
At the end of the product description, it says: The weight of 16 ounces is roughly equal to 100 eggs.
Selected User Reviews For Vegan Egg Replacer by Ener-G | Gluten Free, Vegan, Nut Free, Non-GMO, Kosher | 16 oz Package
It says on the box that it won't work with most boxed mixes, but I was able to use it successfully with Betty Crocker's Devil's Food Cake mix for cupcakes. Here are some pointers: 1) Before putting this in, combine all of the ingredients. It should be the last thing added at the end, mixed in, and then immediately placed in the oven with whatever you're baking. 2) When it asked for the mix-to-water ratio, I added a smidgeon more. 1/2 tsp is a good example of this. 3) Use WARM water when mixing it with the water, and be sure to mix it with the water in a separate bowl until the lumps are gone before adding it to your batter. It will be thick and frothy in texture. 4) Keep in mind that eggs normally give baked goods substance and structure, so the final product will be light and airy without them. Adding a little fruit or vegetable to the batter to add substance and nutrition is something I personally recommend. (Black beans or zucchini for chocolate, apple or pumpkin for a spice bread, beets for a red velvet cake, cherry pie filling, etc. )5) Because the product won't rise much, fill your cake/cupcake tins a little more than you would if you weren't using it. I'd be safe and put foil or something under the pan until you get a sense of how much your baked goods will rise with it in there. I normally fill my cakes/cupcakes 3/4 full and they turn out perfectly. ***Update: br>br> We still use it for baking because it's so much easier to buy than the individual ingredients. Before adding the powder/water slurry, I've found that using a stand or hand mixer to really work some air into your batter helps your baked goods rise so much better. You can also help it along by adding 1/2 teaspoon baking powder and 1/2 teaspoon lemon juice, which will not affect the taste of the baked good but will increase the rising power. So far, the best success we've had is with a store-bought devil's food cake mix plus a can of cherry pie filling in place of oil, followed by a slurry made from this stuff in place of eggs. Perfection in every way!.
This works best with scratch recipes and will not work with some cake mixes, according to the product instructions. With this egg replacer, Duncan Hines mixes don't rise as well (at least not for me). After adding the cup of water plus 6 tablespoons water to the dry ingredient mixture (cake mix, baking powder, and egg replacer), add about a half teaspoon of baking powder to the dry ingredient mixture (cake mix, baking powder, and egg replacer). I use melted coconut oil and a teaspoon of vanilla extract, which I combine with the oil and beat for no more than two minutes before baking. You get a wonderful texture as well as a wonderful flavor.
It performs admirably, far exceeding expectations. To test it out, I baked a few things with it, and they all turned out well. The pound cake was a little denser than usual, but that's to be expected when cutting out eggs entirely, as they're such an important component of pound cake. Regardless, it was a huge success, and no one could tell the difference. Because cookies do not require the same rising and fluffiness as cakes, they generally turn out the same. Overall, I am pleased with this product and plan to use it in the future. Simply follow the instructions to the letter, and you should be fine. Tip* If a recipe called for three extra large eggs but I only had size L eggs, I'd make an extra 'egg' to match the recipe.
It doesn't make scrambled eggs, but it can bake, so it's great for cookies, cakes, and other baked goods.
It's fantastic. This was given to me as soon as I went vegan. I do a lot of baking and was unsure how good it would be once I went vegan. br>However, when using this, the result is not only good, but vastly superior to what it was previously. br>Now I bake the same way I used to - Except (and this is a big but) no animals are harmed as a result of my baking. Plus my health, I was surprised at 66 I went from not so healthy to 100% healthy in a short period of time. Thank you. br>br>.
I wasn't sure how easy it would be to locate this product in stores, but it turns out to be quite simple. That said, I needed to bake a cake without eggs and had tried other egg substitutes like applesauce and vinegar with canned bean liquid (truly!). ) and none of them tasted as good as the cake made with this product, which had excellent texture and consistency. br>br>I'm going to try it with some other baked goods to see how it turns out. But so far, everything has gone well!.
This is a fantastic product; I use it to make gluten-free egg-free cakes, brownies, muffins, and cookies. I liked it a lot more than the other options I tried. This product has exceeded my expectations.
It's a lot easier to use than a flax egg substitute, and it's a lot less gloppy. It bakes up beautifully. If you're allergic to eggs, this is a great option. I'm glad I came across this item.
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