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

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!

This is an amazing product. I use it in my baking. The consistency is wonderful.

This is the best egg replacer. I have heard that this is a discontinued item.

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.

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 wasn't sure about this product at first because I stupidly followed the directions to add the powder to the water and mix. This always and forever resulted in a clumpy, gluey mess that left dense powdery lumps in my baked goods. Then I tried something different... I have found that when baking with this egg replacer, it works best for me to whisk the dry powder in with the dry ingredients and add the 3tbsp(per egg needed) of water to the liquid in the recipe. Also, things come out fluffier if I replace one of the required tbsp of water with apple cider vinegar. I have made numerous gluten free cakes, waffles and breads using this method and they have all risen beautifully and held together just fine.I did try the quiche recipe from the box and it turned out alright. It wasn't fooling anyone into believing it was a real egg, but it was an adequate stand-in.

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.

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