Egg Replacer

I have been meaning to do a post on egg replacer and when my friend Leslie asked about it...I figured it was time! My mother-in-law bought a box of this "ENER G Egg Replacer" over a year ago before the boys and I came to visit so she could make pancakes, waffles, etc. It works great. I had to just get past the fact that the box looks like it is straight out of the 70's. Doesn't it?
Really.

It is a cornstarch-like texture and is gluten free, wheat free, nut free, cholesterol-free, no preservatives, artificial flavorings or sugar added. So you ask--what is in it? The ingredients say "potato starch, tapioca flour, leavening, sodium carboxymethylcellulose (what?), and methylcellulose." I mix 1 and 1/2 tsp with 2 Tbs warm water to replace one egg. It mainly serves as a binding agent in baking.


So it might be something to try if you watch your cholesterol but you could also just use egg beaters. Only 15 calories for one egg. I try to just stick with recipes with one egg to replace for best results...which is why I was very happy that the zucchini bread turned out when I replaced three eggs.


We have found that 1/4 cup of applesauce works well in many recipes too. Mostly for pancakes and waffles. Geoff has made muffins using applesauce vs. eggs and they taste fine...but fall apart easily. So I try to stick with this "ENER G" egg replacer for baking quick breads, muffins and cakes. Just a lot of trial and error.