Egg Replacer Recipes

Ener-G egg replacer contains no egg or egg derivatives. Instructions for use:
For each egg in your recipe substitute 1- - 1/2 tsp. egg replacer mixed thoroughly with 2 tbsp. water, ie. 1 - 1/2 tsp. egg replacer + 2 tbsp water = 1 egg

Egg-Free Nut Macaroons

3/4 cups ground almonds
1 - 1/3 cups brown sugar
9 tsp. egg replacer
6 tbsp. water
1/2 teaspoon vanilla flavour
4 oz. walnut halves

Preheat oven to 350&Mac251;F. Mix ground almonds and 1/2 cup sugar. Beat the egg replacer with water to form peaks. Beat in remaining sugar and vanilla. Fold in ground almond mixture. Place by teaspoonfuls on to greased baking trays, spaced well apart. Press walnut halves into the top of each macaroon. Bake for 10-15 minutes. Immediately remove from baking tray and allow to cool.

Egg-Free Victoria Sponge Cake

2 cups all purpose wheat flour
1 cup brown sugar
3 tsp. baking powder
1 tsp. egg replacer
1/4 cup plus 1/2 tbsp. shortening
1 - 1/3 cups water
flavour of your choice (optional)

Preheat oven to 400&Mac251;F. Sift flour, baking powder, sugar and salt together. Combine the egg replacer, milk and oil. Add all at once to flour mixture. Stir until dry ingredients are thoroughly dampened. Turn into greased muffin pans or patty tin about 2/3 full. Bake for 25 mins. or until done.

Egg-Free Banana Tea Bread

1 - 1/2 cups all purpose wheat flour
2 tsp. egg replacer
2 tsp baking powder
1 tsp baking soda
1/2 tsp. salt (optional)
1/2 cup sugar
3 tbsp. oil
4 tbsp. water
1 tbsp. orange juice concentrate
1 tsp. vanilla
1 cup mashed banana

Preheat oven to 350&Mac251;F. Mix all dry ingredients together. Add remaining ingredients and mix for 1 - 1/2 mins. Pour into 1lb pan. Dip rubber spatula into oil and then dip into top of batter and remove quickly (this eliminates cracking on sides during baking). Bake for 40 mins. or until golden brown.

Egg-Free Custard Tart Filling

1 - 1/2 cups scalded milk
1/3 packed cup egg replacer
1/2 cup sugar
1/4 tsp. salt (optional)
1 tsp. vanilla
2 tsp. fruit pectin

Scald milk. Stir all dry ingredients together. Slowly add ingredients to hot milk while mixing. Stir for 1 minute. Pour into pie shell or custard cups. Refrigerate until firm.

Egg-Free Quiche

1 cup grated cheddar cheese
diced onions, bell peppers, tomatoes etc. to taste.
1 - 1/3 tbsp. egg replacer
1/2 cup milk or cream
1 pie crust (8”) unbaked

Preheat oven to 375&Mac251;F. Place cheese over bottom of pie shell. Place other fillings over cheese. Thoroughly mix egg replacer and milk together until smooth (3-4 mins). Pour over filling in pie shell. Bake for about 30 mins. or until pie shell is golden brown.

Egg-Free Pancakes

1 - 1/4 cups all purpose wheat flour
pinch salt
1 - 1/4 cup milk
1 tsp. egg replacer
1 tbsp. hot water
1 tbsp oil

Sift flour and salt together. Beat in milk, egg replacer and water until batter is smooth. Heat a little oil in a small frying pan until hot. Pour in batter and fry until golden brown. Turn and cook second side. Keep warm until served.