Posted by Sarah88 on Apr 11, 2007 · Member since Jul 2006 · 140 posts
Is there a general rule of thumb as to how I will know when Ener-G egg replacer will work in a recipe? How do I know when I should use what substitute?
Thanks!
Posted by MizzouKitten on Apr 11, 2007 · Member since Mar 2006 · 289 posts
Isa has a really thorough guide to "egg" subs on the PPK website. I don't have the link, but it's listed right on the homepage, so it shouldn't be hard to find. She actually doesn't like Ener-G, so you won't get much help from her in that department, but I think the stuff works okay, especially if you're only replacing an egg or two. I don't have my box with me, so I don't remember the measurements off-hand... someone else?
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Posted by megmeg on Apr 11, 2007 · Member since Apr 2007 · 12 posts
Posted by YinzerMama on Apr 11, 2007 · Member since Mar 2007 · 80 posts
I think it should work in anything where the egg is not a stand-alone thing, if that makes sense. Ie scrambled ener-g would be nasty. You MIGHT be able to make a meringue replacement with it, but I am not sure.
My son had an egg allergy as an infant and we used the ener-g stuff a good bit... cakes, waffles, pancakes, meatloaf (not veg., obviously, but neither are we - I'm saying meatloaf to show it will work as a binder in such dishes)
FWIW, though, unless the finished result will be obvious, I find ground flax and boiling water (1 T: 3 T, let set to make a goop) works just as well, is cheaper, and has some health benefits, too. But it you were making, say, a white birthday cake, you might not want obvious flax bits in it. But for something like carrot muffins, it doesn't show at all.
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Posted by Bobbi luvs Broccoli on Apr 11, 2007 · Member since Feb 2007 · 88 posts
I think it should work in anything where the egg is not a stand-alone thing, if that makes sense. Ie scrambled ener-g would be nasty. You MIGHT be able to make a meringue replacement with it, but I am not sure.
i am about 99.999% sure that you can NOT make a meringue with ener-g. i have not tried, but the properties of the proteins in eggs are sooo unique and amazing and magical that i cannot imagine that any synthetic analog could ever mimic it with the same success. i would be really surprised if ener-g could whip up like that.
i don't know if this was mentioned in that link that someone posted, but you can also use 1/4 cup mashed tofu or banana to reaplace one egg in a recipe. but you may need to add more leavening.
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Posted by YinzerMama on Apr 11, 2007 · Member since Mar 2007 · 80 posts
Well I did say a meringue REPLACEMENT... ;) Meaning something foamy that would kinda work. But like I said, I'm not sure. I'd think someone would have toyed around and tried to come up with something, though. It makes a foam, can be whipped to peaks, you'd just have to sweeten and stabilize it somehow...
So eager was I to prove I am not talking out of my dupa here, I googled ener-g meringue. One thing I came up with is:
1 and 1/3 tsp. agar powder (or 2 T. + 2 tsp. agar flakes) mixed with 1/4 c. cold water 3/4 c. cold water 1/2 c. EnerG egg replacer powder (only this one will whip up sufficiently) 1/2 c. light unbleached or white beet sugar 4 tsp. vanilla 1/2 tsp. lemon extract
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 c. water in a small, deep bowl, with electric mixer on HI. Use a small or large stand mixer, a handheld electric mixer or egg beater, or a beater attachment (wire whip type) for a food processor or immersion blender. You have to beat it for 12 minutes (yes, 12!!), or until thick, white, and forms peaks. Beat in the sugar, vanilla and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerate. It will firm up. Beat it again briefly, then pile the mixture around the edge of the cooled pie (remove any paper or plastic covering ), leaving the edge of the crust and the center showing. Make little “peaks” in the "meringue" with the back of a spoon. Refrigerate until ready to serve.(This will keep only a day.)
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Posted by Bobbi luvs Broccoli on Apr 11, 2007 · Member since Feb 2007 · 88 posts
:o well i be darned...
still i don't think i could bring myself to make it. i may be a vegan but i have great respect for the many amazing uses of the humble egg - it is kinda like the soybean of the omni world... (boy that was cheesy) :D
Isa has a really thorough guide to "egg" subs on the PPK website. I don't have the link, but it's listed right on the homepage, so it shouldn't be hard to find. She actually doesn't like Ener-G, so you won't get much help from her in that department, but I think the stuff works okay, especially if you're only replacing an egg or two. I don't have my box with me, so I don't remember the measurements off-hand... someone else?
here is the link: http://www.theppk.com/veganbaking.html
I think it should work in anything where the egg is not a stand-alone thing, if that makes sense. Ie scrambled ener-g would be nasty. You MIGHT be able to make a meringue replacement with it, but I am not sure.
My son had an egg allergy as an infant and we used the ener-g stuff a good bit... cakes, waffles, pancakes, meatloaf (not veg., obviously, but neither are we - I'm saying meatloaf to show it will work as a binder in such dishes)
FWIW, though, unless the finished result will be obvious, I find ground flax and boiling water (1 T: 3 T, let set to make a goop) works just as well, is cheaper, and has some health benefits, too. But it you were making, say, a white birthday cake, you might not want obvious flax bits in it. But for something like carrot muffins, it doesn't show at all.
I think it should work in anything where the egg is not a stand-alone thing, if that makes sense. Ie scrambled ener-g would be nasty. You MIGHT be able to make a meringue replacement with it, but I am not sure.
i am about 99.999% sure that you can NOT make a meringue with ener-g. i have not tried, but the properties of the proteins in eggs are sooo unique and amazing and magical that i cannot imagine that any synthetic analog could ever mimic it with the same success. i would be really surprised if ener-g could whip up like that.
i don't know if this was mentioned in that link that someone posted, but you can also use 1/4 cup mashed tofu or banana to reaplace one egg in a recipe. but you may need to add more leavening.
Well I did say a meringue REPLACEMENT... ;) Meaning something foamy that would kinda work. But like I said, I'm not sure. I'd think someone would have toyed around and tried to come up with something, though. It makes a foam, can be whipped to peaks, you'd just have to sweeten and stabilize it somehow...
So eager was I to prove I am not talking out of my dupa here, I googled ener-g meringue. One thing I came up with is:
http://www.vegsource.com/talk/beginner/messages/144820.html
BRYANNA’S VEGAN “MERINGUE” TOPPING:
1 and 1/3 tsp. agar powder (or 2 T. + 2 tsp. agar flakes) mixed with 1/4 c. cold water
3/4 c. cold water
1/2 c. EnerG egg replacer powder (only this one will whip up sufficiently)
1/2 c. light unbleached or white beet sugar
4 tsp. vanilla
1/2 tsp. lemon extract
Mix the agar and water in a small saucepan and let sit for about 5 minutes. Stir over medium heat until it simmers, then allow to simmer 1 minute.
In a deep medium bowl, beat the egg replacer and 3/4 c. water in a small, deep bowl, with electric mixer on HI. Use a small or large stand mixer, a handheld electric mixer or egg beater, or a beater attachment (wire whip type) for a food processor or immersion blender. You have to beat it for 12 minutes (yes, 12!!), or until thick, white, and forms peaks. Beat in the sugar, vanilla and lemon extract, then the cooked agar mixture. Beat well to distribute the agar evenly. When smooth and glossy, cool it in the refrigerate. It will firm up. Beat it again briefly, then pile the mixture around the edge of the cooled pie (remove any paper or plastic covering ), leaving the edge of the crust and the center showing. Make little “peaks” in the "meringue" with the back of a spoon. Refrigerate until ready to serve.(This will keep only a day.)
:o well i be darned...
still i don't think i could bring myself to make it. i may be a vegan but i have great respect for the many amazing uses of the humble egg - it is kinda like the soybean of the omni world... (boy that was cheesy) :D