How to Cook with Ener-G Egg Replacer

Eggs, according to the FamilyDoctor.org, are one of the major allergens responsible for 90 percent of food allergies. They are also one of the foods that vegans, also known as strict or plant-only vegetarians, choose not to eat. Whether your reasons for avoiding eggs are health or morality-related, Ener-G egg replacer can help you create delicious baked goods. However, it's not good for everything. Here's what you need to know.

Advantages of Ener-G Egg Replacer

Ener-G egg replacer, unlike some products intended to replace high-cholesterol whole eggs, contains no eggs whatsoever. This makes it safe for those allergic to eggs and all egg products. Ener-G, according to the manufacturer, also contains no dairy, wheat, or gluten, making it a good choice for people who suffer from gluten intolerance or multiple allergies. As an entirely plant-based product, it's also appropriate for total vegetarians.

Most Compatible Recipes

Isa Chanda Moskawitz, an authority on vegan cooking and author of the cookbook "Vegan with a Vengeance" recommends you use Ener-G in dishes that are intended to be a little crispy, such as ginger snap cookies. Since Ener-G can sometimes impart an off flavor, it's also good for dense, strong-flavored dishes like fudge brownies.

When Not to Use Ener-G

Ener-G egg replacer can't do everything eggs can. The label on box states Ener-G cannot be whipped like egg whites; therefore, you can't use it for angel-food cake or other recipes that depend on egg foams for their structure. You might not want to use it for delicately-flavored, light recipes, such as shortbread cookies or crepes, where it's starch flavor will show up.

Alternatives

If you're making a recipe that's not recommended for use with Ener-G, there are several egg-free options you can use. Moskawitz recommends using 1/4 cup of soft silken tofu, processed in a blender until smooth, to replace eggs in delicate dishes. Since tofu has little taste, you won't be able to detect it in the final product. However, if a recipe calls for three or more eggs, Moskawitz recommends using two tofu "eggs" for every three eggs the recipe calls for. This allows you to compensate for the fact that tofu is a bit more wet than eggs.

Want to Know More?

Check out Vegan with a Vengeance or other vegan and/or allergy friendly books, available online or at your local bookstore.