Vegan Egg Replacer by Ener-G | Gluten Free, Vegan, Nut Free, Non-GMO, Kosher | 16 oz Package | 3-Pack

The product is great, but the box was torn open. Fortunately, the contents' bag was unharmed.

This is by far the best egg replacer for vegan or allergy friendly cooking. I have been using for many years. It has been difficult to locate the past few months, and even though it is way overpriced here, I had to order some.(I do a lot of baking.)This egg replacer adds no off putting taste or texture to your baked goods. (I have even successfully used it to make cheesecakes.)Since we have an egg allergy in our home, it’s a pantry staple.

I have been a baker for close to 50 years and a vegan baker for almost half of that time. I have had great success with Ener-G Egg Replacer, using it in a wide variety of recipes - cakes, cupcakes, quick breads, and cookies. I use old recipes from Betty Crocker, Better Homes & Gardens, and Pillsbury; and new ones from online sources. Most are non-vegan in origin, and I always veganize them with Ener-G. I highly recommend it to anyone wanting to easily and successfully veganize traditional recipes.

This product is a great egg-replacer. It works fairly well and much better than expected. I baked a few things with this to test it out and everything came out pretty good. The pound cake was a little more dense than it normally is, but that is to be expected when cutting eggs out completely, as it's such a crucial ingredient for a pound cake. Nonetheless, it was a huge hit and people would have never known the difference. Cookies for the most part come out the same, since they don't require the same rising and fluffiness of a cake. All in all, I am impressed with this product and will continue to use it. Just follow the directions exactly and you shouldn't have any problems with this. Tip* If a recipe called for 3 Extra large eggs and I Only had size L, I would mix together an extra 'egg' to match the recipe.

On the box it states it doesn't work well with most boxed mixes but I used it just fine! For cupcakes I used it with Betty Crocker's Devil's Food Cake mix with success. Some tips: 1) Mix all the ingredients before adding this. It should be the last thing added at the end, mixed in, then immediately put what you're baking in the oven. 2) When it gives you the ratio of mix to water, I added just a tiny bit extra...like 1/2 tsp. 3) When mixing it to the water, use WARM water and remember to mix it with the water in a separate bowl until the lumps come out before adding it to your batter. It will be thick and a bit frothy. 4) Keep in mind eggs would normally add substance and structure to what you bake so without the eggs the end product is super light and airy....a little too much so at time. I personally recommend adding a little fruit/veggie to the batter to add substance and nutrition. (Black beans or zucchini for chocolate, apple or pumpkin for a spice bread, beets to a red velvet cake, cherry pie filling, etc.)5) What you're making won't rise much with this so fill your cake/cupcake tins a little bit more than you would if you weren't using this product....until you get a feel for how much your baked goods will rise with it in there I'd be safe and put foil or something under the pan in case there is spillage. For my cakes/cupcakes I usually fill them about 3/4 of the way up and they come out just right.***Update: We still use this regularly for baking because it is so much more convenient to buy than all of the ingredients in it individually. I've found that using either a stand or hand mixer to really work some air into your batter before adding the powder/water slurry helps what you're baking rise so much better. You can also help it along by adding 1/2 tsp baking powder + 1/2 tsp lemon juice. You won't taste the lemon juice in the baked good but it boosts the rising power. Thus far the best success we've had is with the devil's food cake mix from the store plus a can of cherry pie filling in place of the oil, and then the slurry made from this stuff in place of eggs. Perfection!

Vegan. Kosher parve. Gluten free. Wheat free. No preservatives. No artificial flavoring. 113 egg equivalents [9+ dozen] per box. Only 15 calories per egg equivalent. Good for general baking and to make pancakes, waffles, etc. Useful for any vegan pantry and for many different recipes. Easy to use. I use a small short clear glass for preparing. Add 1.5 teaspoons [4g] of the powdered egg replacer along with two tablespoons [30ml] of warm water in the glass for each egg equivalent. Stir well. Then add to batter, or recipe as called for. A carton of almond milk (or soy milk) is the vegan compliment for any milk substitution as needed. Long shelf life. [The boxes I received were dated to 2014.] The Ener-G company makes a large number of vegan products and publishes a complete list on their website. This review is out there for those for whom this makes a difference. See all of my reviews and the vegancompassion Profile for more great choices. Check out "Vegan Grocery Favorites" and "Vegan Grocery Top Ten" & all the other helpful "Vegan Grocery" Listmania. Your input counts and will be greatly appreciated to benefit the search of others. Thank you. *** SUBSCRIBE & SAVE ***

I was trying to make macarons with these. I make macarons with egg whites all the time and they come out great. I wanted to create a vegan meringue to use for the macarons and this egg replacement didn't get the job done. The egg replacement definitely foam up and you can get soft peaks but I couldn't get stiff peaks (and I let my kitchen aid whisk it for like 15 min on mid-high and I tried 5 different ratios of sugar, egg replacer, and cream of tartar, nothing worked). I'm no professional baker so maybe I'm doing something wrong but I couldn't use my regular macarons recipes and just swap out the egg whites and get the macarons to work. These might be great for other bakes, I haven't experimented with them enough to comment

I have used this product for years to substitute for eggs in all kinds of recipes, e.g chickpea flour waffles, coconut flour muffins. It has good binding properties and no obvious taste. It is easy to mix.

Boyfriend is allergic to eggs so this comes in handy anytime I want to bake.

Really like this product as it behaves with baking exactly as though you used eggs. Very effective and pack lasts a long time.

You wouldn’t know that it wasn’t egg replacement in food

Allergic to eggs, I have been using this all my life.