Ener-G Egg Replacer - 16 oz

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.

Never failed to make a great cake, but I mix with soya cream and not water to make mixtures richer.

Its taking me a bit of time to juggle best amounts for certain recipes. It’s definitely worth persevering as this is an excellent egg replacement

Good fryer, however it only cooks small pieces at a time, and not easy to empty and clea.

Excellent product, used it to make quich very good result..as it was able to do that then I am very happy.

It's good for baking cakes, but not other stuff

Gave my cakes a strange taste,they looked & felt stodgy. They didn’t agree with my tummy & churned me up quite a bit. Definitely wouldn’t buy again.

Still experiencing with this, but so far so good.

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

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.

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

Came as advertised