Ener-G Egg Replacer -- 16 oz

I was so happy to find this product since my son has a severe egg allergy, but I was a little skeptical at first.

How well could it possibly work to flavor and bind food? Well, it's AWESOME!!!

I've used it in baked goods like muffins and cakes and it comes out perfectly.

This year I used it in our pumpkin pies and everyone in the family said it was the best they've tasted.

Also did some french toast with it. Even though the box says you can't make "scrambled eggs" with it I thought it was

worth a try since I just needed to dip them in the egg, milk mixture. Well, needless to say, we had to buy more bread

because we wanted to have french toast again the next day. =)

To begin with I am a vegetarian and do not have eggs. My review will be in 2 parts

1. For the seller: When I received my first package, it was damaged and the product spilled. On raising a complaint I was promptly provided a replacement and the overall service was courteous. Full marks to VitaCost

2. For the product: Ener-G Egg Replacer is a blessing for all those who don't eat or bake eggs. I have already used it for chocolate cookies and cake and the results are far superior than anything else I have used so far. Definitely recommend this product.

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This is a must have in the kitchen for anyone who doesn't, or can't (i.e. allergies) eat eggs, and still wants to bake things. I'm a vegan, and I use egg-replacer all the time in my recipes. It's also just healthier than eggs, because it is plant based and doesn't have any cholesterol.

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I'm a vegan and I've used and love this product many time in many recipes.I recommend this as a egg re-placer in all your recipes that call for eggs.

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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 Super Moist Chocolate Fudge 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. 4) Keep in mind eggs would normally add substance to what you bake so without the eggs the end product is super light and airy....a little too much so. 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, 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.