Has anyone used this before? I've used the egg-beaters before, but they're made from egg whites. This is completely egg-free. My daughter asked for an authentic Italian dinner for her birthday, and after hunting a bit for a good dessert recipe we settled on "torta di cioccolata." (chocolate torte) The recipe called for NINE eggs... and that was just a bit too much for me, so I broke down & got the egg replacer. Usually I would use bananas... but I needed something that would stiffen like real whites, so I'm crossing my fingers & hoping this works. (it DID make stiff peaks!) The torte is in the oven, so cross your fingers that it turns out okay. What else can I use this in? Are there baking recipes it's better or worse in? The box says "Trial and error is the only way to determine its effectiveness with a particular mix." and I'm wondering if anyone's already figured any of those trials out love, mom
Just a follow-up... it WORKED in the torte recipe! Oh my gosh that turned out so yummy! I'm definitely in favor of trying this in other baked goodies now A friend has also said that it works well in pancake batter, so that may be our next attempt. love, mom
Yeah I'm rather surprised as well...I always had trouble mixing that stuff well enough for it to work, anyway.
Yep it did! Worked just fine I was a little nervous because I've never subbed anything past 4 either and I'd never even USED the egg replacer before, but after looking at the recipe a bit I figured that the worst that would happen is it would "cave in" a little more than it was supposed to and we'd have a bigger "dish" to fill with strawberries. The cave-in was less than 1/8" though which seemed AWESOME compared to some of the horror stories I read about before baking ours! I don't know how many of you enjoy food-photography, but here's her "birthday cake" from this year in all it's yummy glory! One slice of chocolate torte with vanilla-creme sauce & sliced fresh strawberries, and chocolate-caramel tea.
Wow, impressive, and it looks yummy! I use ener-g in most baked stuff that calls for eggs - most often cornbread (I've got a GREAT recipe for that!), dinner rolls, and some cookies once in a while. But I don't think I've ever subbed more than 2-3 eggs worth. A couple of times on bigger cookie or cake recipes, I did a combo of ener-g and bananas, and that worked well.
