Guest guest Posted July 16, 2003 Report Share Posted July 16, 2003 What is this ~ Ener-G Egg Replacer ? If I don't want to use eggs, I mix ground flax seed in water and use that. I don't use any particular proportions, just what works, depending on how much liquid I need (I don't much cook by recipes). Thanks, Christina Blessed Be the Peacemakers! May Blesswings of Peace n Love surround you! May your Mind be filled with Wisdom. May your Eyes be filled with Beauty. May your Soul be filled with Peace. May your Heart be filled with Love. May we ALL live in a State of Grace. Peace Be With You Always. ~~Christina Moon Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 18, 2003 Report Share Posted July 18, 2003 Ener-G egg replacer is a commercial box of vegan egg replacer, a white powder containing: Potato Starch, Tapioca flour, Leavening (Calcium Lactate, Calcium Carbonate, Citric Acid), Cellulose Gum, Carbohydrate Gum. It works really well, doing a good job of leavening and sticking together baked goods and even omelettes (I've tried one using this stuff and tofu..yummy!!) like eggs would. I've tried flax goop but like Ener-G much more, since flax goop doesn't leaven things that well and it sometiems imparts its own taste to foods. But I think the amount of flax goop to eplace an egg is 1/4 cup. You can find Ener-G egg replacer at your local health food store, or order it online at veganessentials.com. Good luck! Cassndra In a message dated 7/16/2003 6:25:23 PM Eastern Standard Time, moonpi writes > > What is this ~ Ener-G Egg Replacer ? > > If I don't want to use eggs, I mix ground flax seed in water and use > that. I don't use any particular proportions, just what works, depending > on how much liquid I need (I don't much cook by recipes). > > Thanks, > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2003 Report Share Posted July 19, 2003 At 05:37 PM 7/16/2003 -0500, Christina Moon wrote: > >What is this ~ Ener-G Egg Replacer ? > >If I don't want to use eggs, I mix ground flax seed in water... The flaxseed gel is an excellent egg replacer in baking, but you might want to compensate (depending on the recipe) for the lack of leavening eggs would have provided. The following describes how to do this. * Exported from MasterCook * Baking Without Eggs Recipe By :The Teen's Vegetarian Cookbook, Judy Krizmanic Serving Size : 0 Preparation Time :0:00 Categories : Information Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **none** Baking without eggs can be a little tricky, because eggs do several important things. For one thing, they provide leavening, which means they make things rise. They also provide binding, which means they hold things together. They also add some liquid. So if you're leaving out the eggs, you have to find something else to do all of those things. In baking, there's definitely a chemistry going on between the liquid ingredients, the dry ingredients, and the leavening ingredients. In place of the eggs in your favorite recipes, try the following: Applesauce: Add about 1/4 cup in place of an egg. This holds things together and adds moisture, but it doesn't do that much in the way of helping things rise. For that, you might need to add a little extra baking powder (about 1/2 teaspoon). Banana: Use 1/2 banana, mashed, for one egg in sweet baked goods. (This is good only in things that will work with a banana taste.) Also add about 1/2 teaspoon extra baking soda. Tofu: Use about 1/4 cup mashed silken tofu for one egg. Also add 1/4-1/2 teaspoon extra baking powder. Prune puree: You can puree your own or purchase pureed prunes in the baking aisle of the supermarket. You can also use baby food prunes. Use about 1/4 cup prunes plus 1/2 teaspoon extra baking powder. (Prunes will add sweetness to a recipe.) Baking powder: Add an extra 1/2 teaspoon baking powder and about 2 tablespoons extra liquid to replace one egg in a recipe. Powdered egg replacer: This stuff is great. It's a powdered mix, available in natural foods stores, that you blend with water to replace an egg in recipes. It works really well. It seems pricey (about $4.50 or so a box), but a box lasts a really long time, so it's worth it. Flax seed: Flax seeds are available at natural foods stores. This flax seed mixture can be used in place of 2 eggs: Grind 3 tablespoons flax seed to a very fine powder in a blender. Add 1/2 cup water and blend until the mixture becomes thick, resembling raw egg whites. Fold it into cake batter at the end of mixing for light vegan cakes, but only use in recipes that call for 2 or 3 eggs at the most. (This recipe used with permission from Good News About Good Food by Carol M. Coughlin, R.D.) Homemade Fake Egg: Use the following recipe in place of one egg in baked goods; it works really well in cookies. It's best to whip it up right before adding it to the recipe. (Note: This recipe is not meant to replace eggs in really eggy dishes, like scrambled eggs.) Fake Egg 1 teaspoon baking powder 1/2 teaspoon baking soda 2 Tablespoons flour 3 Tablespoons water Combine ingredients in a small bowl and mix together with a fork or wire whisk until foamy. Eggless baking can sometimes be a daring adventure, but that doesn't mean you shouldn't experiment. If you end up with hockey pucks instead of cookies, don't worry. Try something different next time. Source: " http://vegetarian.about.com " S(Veg-Recipes ): " " Karen C. Greenlee " <greenlee on 24 May 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : 0 The xanthan gum in this next egg replacer recipe makes it more expensive than the one provided by Pat. I'm including it here because of its binding properties, which make it useful for burgers and 'meatball' types of things. * Exported from MasterCook * Egg Substitute Recipe By :Mark W. Rasmussen Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon xanthan gum 3 tablespoons water Thoroughly combine all dry ingredients together, then mix into the water. Use as a substitute for one egg in baking recipes. Description: " Vegan egg substitute " Source: " Veggie Works Vegan Cookbook " S(Posted by): " jkujawa to Veg-Recipes - 14 Dec 2001 " Copyright: " 2001 Mark W. Rasmussen " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; trace Fat (0.1% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 560mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Other Carbohydrates. NOTES : This recipe produces the equivalent of one baking egg. This powdered mixture of binding and leavening agents serves as a healthy replacement for eggs. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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