FAQS

Ener-G Egg Replacer

How much Ener-G Egg Replacer replaces one egg, egg white, and egg yolk?

  • One Egg = 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water
  • One Egg White = 1 1/2 tsp Ener-G Egg Replacer plus 2 tbsp water
    (same as one egg)
  • One Egg Yolk = 1 1/2 tsp Ener-G Egg Replacer plus 1 tbsp water

Always mix the Egg Replacer with the necessary water separately before adding to recipe. This informaton is also found on our Egg Replacer box. There is approximately 113 servings per one 16 oz box.

What can you do and not do with Ener-G Egg Replacer?

Egg Replacer is used mainly in baking from scratch. Egg Replacer can be used with some commercial mixes but it is not recommended. Since there are no eggs or egg derivatives, it CANNOT be scrambled, hardboiled, etc.

How do you measure Ener-G Egg Replacer if recipe calls for 1 cup?

If a recipe calls for eggs in measurements, the following chart breaks down how many eggs equate to 1 cup or 8oz. If a recipe calls for 1/2 cup of eggs divide the following in half and so on.

Measurements for 1 cup
EggsWholeWhitesYolks
Jumbo4511
X-Large4612
Large5714
Medium5816
Small6918

What if the recipe calls for an Egg Substitute instead of an Egg?

Many recipes are now calling for liquid egg substitutes (i.e., Egg Beaters®) in an attempt to make healthier recipes. Many inquiries were received about how much these products convert to in actual eggs and also how to us our Egg Replacer in place of it. Here are some helpful egg conversion tips:

Standard Measuring-Egg Substitutes
Egg SubstituteActual Egg
1/4 cup=1 egg
1 cup=4 egg
2 tbsp=1 egg white
3 tbsp=1 egg yolk

Convert and replace egg substitutes with the Egg Replacer on a per egg equivalent, using 1/2 a serving Egg Replacer per egg yolk and 1/2 serving Egg Replacer per egg white.

My baked good tends to crumble, is there any thing I can add for more binding?

If you use Ener-G Egg Replacer and your cake, etc. tends to crumble, you can correct the issue several ways:

1. Add a packet of gelatin to the recipe. Combine the gelatin packet with the other dry ingredients then presume with the recipe as normal. This is especially helpful if you are using Egg-Replacer with a commercial cake or baking mix.

2. Add protein. But not any protein. You need one that is soluble or partially soluble in water. Soy isolates work (available at some health food stores). Dairy Caseinate works, (if you can have dairy). Pea Protein and Bean Protein work, i f you can find them. Protein is a binder. It helps to hold us together and it helps to hold food together.

3. Flax flour or meal. Flax seeds contain mucilage, which when hydrated form a thick gluey substance. One of the purposes of plant mucilage is to store water for germination, etc. This enables flax meal/flour to increase moisture to hold baked goods together. It’s downside is too much gives a “soapy” mouth feel, which isn’t surprising since flax seed can be made into high quality soap.

4. Ener-G Potato Flour, not our Potato Starch. It is from cooked potatoes and retains most of the potato skin. It functions like a plant gum, similarly to guar gum and xanthan gum, and it is much less expensive.

5. There is a wide selection of plant gums such as xanthan gum, guar gum, acacia gum that you can use. Unfortunately these are more expensive than they used to be as much production of industrial grade plant gums is pumped down oil and natural gas wells to increase extraction rates. This has lessened the supply for food, though it has improved our energy supply.

6. Ener-G Egg Replacer contains food grade gum. Use more of it, but increase water as per the instructions on the box for making an egg equivalent.