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Egg Replacers/Substitutes

post #1 of 5
1/9/02 at 10:18pm
Thread Starter 
What are egg replacers/substitutes made from... and does anyone reccomend a specific brand. I never eat eggs as a meal- I can't stand them, and I want to stop using them in baking... anyone have experience w/ this?

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post #2 of 5
1/10/02 at 1:08pm
Yes, I use a product called Ener-G Egg Replacer. It's a powder, you mix with water, and whisk it. it turns frothy and is an excellent binder. You can't make an omelette out of it but it works great in baking.

Oh yeah, and the box has the equivalent of 60 dozen eggs! This stuff last a long time, is shelf stable, and works great.
post #3 of 5
1/10/02 at 10:11pm
Thread Starter 
What is it made from???
post #4 of 5
1/10/02 at 10:30pm
Potato starch and tapioca flour.
post #5 of 5
1/19/02 at 8:28pm
You can also boil a TBSP of flax seed in 1/4 cup of water and then strain it. It equals about one egg.

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