Comments on: Announcing Egg Replacement Event – Egg Replacer Powder

By: Annu

Annu — Tue, 13 Jan 2009 21:48:34 +0000

Sorry no pictures of the gingerbread cookies. Also I used the ener-g as per the pack directions 1&1/2 teaspoons in 2tbsp warm water. Hope this helps.

That’s ok Annu. I have also started using EnerG as per the instructions and getting good results.

By: Srivalli

Srivalli — Tue, 13 Jan 2009 15:40:54 +0000

Never heard of this..looking fwd to the roundup!

I think it’s available only in North America.

By: Sumathi

Sumathi — Mon, 12 Jan 2009 01:49:14 +0000

First time at your blog.. really enjoyed ur great recpies.. am a big fan of egg replacer .. so would send in my entries…

By: 9to5to9

9to5to9 — Sun, 11 Jan 2009 17:38:31 +0000

I’ve used Ener-G Egg and Bob’s Red Mill in cakes, with great success. There’s a learning curve, though, because a straight-up replacer-for-egg substitute NEVER works for me.

After a year or so, you’ll pretty much be able to get it right the first time. That first year of converting recipes could be filled with some spectacular disasters, such as the one that left me weeping at 3 a.m. the day of my egg-allergic son’s first birthday. Keep trying, and you WILL get there, though.

A few things I’ve learned:

They don’t rise quite as high as the egg version, though I’ve never tried the doubling trick and am eager to see if that helps.

You have to make sure you also adjust the amount of liquid. Ener-G egg calls for 2 tablespoons of water (1/8 cup), while an egg equals 4 tablespoons of liquid (1/4 cup). You have to make up the difference. I usually add extra milk, shortening or butter, though sometimes on pound cakes I’ll use sour cream or yogurt for a firmer texture.

Egg-free cakes are lower fat, so to avoid sticking I first coat the pan with baking spray, line the bottom with parchment paper and then spray the parchment.

Thanks for sponsoring this event, Madhuram. I have a butter cake recipe I’m going to post later today, and I’ll be sure to pass along the link.

Thank you very much Debra for this detailed info. on Ener-G. As you have mentioned my first experiment with Ener-G yesterday was not that good. You are exactly right with the liquid adjustment. The cookies I baked was not a total disaster, I did add some soy milk to get the recommended consistency, but the cookies were not perfect. I again tried another recipe and that came out fine, which I will also be posting shortly. Thanks once again.

By: Annu

Annu — Sun, 11 Jan 2009 02:14:23 +0000

I used enerG as egg replacer and made gingerbread cookies following the recipe on kraft foods website. they turned out really nice.

Annu, if you have taken pictures of the cookies send it to me. I’ll include it in the round up.

By: Vaishali

Vaishali — Sat, 10 Jan 2009 05:09:05 +0000

Madhuram, I’ve fallen behind in participating in your wonderful egg-replacement events, but the baking gods must be on my side for this one. Believe it or not, just yesterday I picked up egg replacer powder at Whole Foods on a whim. Count me in!

By: Soma

Soma — Fri, 09 Jan 2009 13:23:57 +0000

I have never tried these replacements… Should get bold & give it a try.

By: Bharti

Bharti — Fri, 09 Jan 2009 02:30:34 +0000

I actually have not tried it in cakes, but that’s ’cause I read a lot of reviews online saying that it wasn’t so great in cakes. Plus my regular eggless recipe serves me just fine. I did need a good binder for cookies and this worked out great.

By: anudivya

anudivya — Fri, 09 Jan 2009 00:12:49 +0000

Never heard or used egg replacer powder… I will be looking out for it on the “Bob Mill” flour section… I am curious to use it.

By: Usha

Usha — Thu, 08 Jan 2009 21:01:33 +0000

Sounds like a fun event, let me see if I can come up with something nice for it. I tried your jello pudding mix cookies, they came out very well, we loved it.

Usha, thanks for trying out the cookies.