Does anyone know of any "fake egg" products?

Question

I have been a complete vegetarian since the year started so I am relativley knew to all the products available out there. I have recently decided to become vegan... slowly. I really want to give up eggs and would like to know of any "fake egg" products that might be available. Thanks!

Answer 1

There is the product Ener G....also...

Baking Without Eggs

Baking without eggs can be a little tricky, because eggs do several important things. For one thing, they provide leavening, which means they make things rise. They also provide binding, which means they hold things together. They also add some liquid. So if you're leaving out the eggs, you have to find something else to do all of those things.

In baking, there's definitely a chemistry going on between the liquid ingredients, the dry ingredients, and the leavening ingredients. In place of the eggs in your favorite recipes, try the following:

Applesauce: Add about 1/4 cup in place of an egg. This holds things together and adds moisture, but it doesn't do that much in the way of helping things rise. For that, you might need to add a little extra baking powder (about 1/2 teaspoon).

Banana: Use 1/2 banana, mashed, for one egg in sweet baked goods. (This is good only in things that will work with a banana taste.) Also add about 1/2 teaspoon extra baking soda.

Tofu: Use about 1/4 cup mashed silken tofu for one egg. Also add 1/4-1/2 teaspoon extra baking powder.

Prune puree: You can puree your own or purchase pureed prunes in the baking aisle of the supermarket. You can also use baby food prunes. Use about 1/4 cup prunes plus 1/2 teaspoon extra baking powder. (Prunes will add sweetness to a recipe.)

Baking powder: Add an extra 1/2 teaspoon baking powder and about 2 tablespoons extra liquid to replace one egg in a recipe.

Powdered egg replacer: This stuff is great. It's a powdered mix, available in natural foods stores, that you blend with water to replace an egg in recipes. It works really well. It seems pricey (about $4.50 or so a box), but a box lasts a really long time, so it's worth it.

Flax seed: Flax seeds are available at natural foods stores. This flax seed mixture can be used in place of 2 eggs: Grind 3 tablespoons flax seed to a very fine powder in a blender. Add 1/2 cup water and blend until the mixture becomes thick, resembling raw egg whites. Fold it into cake batter at the end of mixing for light vegan cakes, but only use in recipes that call for 2 or 3 eggs at the most. (This recipe used with permission from Good News About Good Food by Carol M. Coughlin, R.D.)

Homemade Fake Egg: Use the following recipe in place of one egg in baked goods; it works really well in cookies. It's best to whip it up right before adding it to the recipe. (Note: This recipe is not meant to replace eggs in really eggy dishes, like scrambled eggs.)

Fake Egg
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons flour
3 Tablespoons water
Combine ingredients in a small bowl and mix together with a fork or wire whisk until foamy.

Eggless baking can sometimes be a daring adventure, but that doesn't mean you shouldn't experiment. If you end up with hockey pucks instead of cookies, don't worry. Try something different next time.
http://www.veganrepresent.com/forums/archive/index.php?t-3106.html

Eggs
One of the most challenging substitutions, if you cannot tolerate eggs use Egg Replacer from Ener-G Foods (or try ground flax seeds as an egg replacement see recipe in flax seed section below) and be sure to use the almond flour instead of the non-fat, dry milk powder. The almond flour adds a great deal of flavor which could be helpful when you can’t use eggs. If you read the nutritional label for almond flour it might scare you as the grams of fat are high, remember this is good fat and there is fiber-- both of which slow down sugar absorption in your body, which in turn helps control weight gain. The dry milk powder is high in sugar.

Flax seeds

I use flax seed glop in a lot of baking, cookies, muffins, pancakes etc. And have not had any trouble using it in recipes that call for 1 egg. I use 1 tablespoon ground flax seed in 3 tablespoons water mix well and refrigerate for 10 minutes, mix well again and use it where ever the egg is used in the recipe. works great.
http://www.veganrepresent.com/forums/archive/index.php?t-3106.html

Flax seed
This seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits. To use as an egg substitute grind 2 tablespoons flaxseed and add 6 tablespoons boiling water, let set for 15 minutes then whisk with a fork-- this mixture will replace 2 eggs in a recipe. A clean coffee grinder works well to grind the small flaxseed.
http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8

Flax Eggs
(from How it All Vegan)

1/3 Cup of Whole Flax Seeds
1 Cup of Water

In a food processor or blender, grind the flax seeds until they are a fine flax meal. Slowly add the water until the mixture has a thick milk shake like consistency. 3 Tbsp = 1 Egg. Mix makes a total of 6 egg equivalents. Keeps 3-6 days in fridge.
http://www.veganrepresent.com/forums/archive/index.php?t-4941.html

Answer 2

For baking there is EnerG egg replacer.

If you like scrambled eggs, you can just use a block of firm tofu instead, add in some tumeric soy sauce, nutritional yeast and other spices.

If you want eggs to throw, they make rubber versions. I last bought some from a place called the Dollar Scholar.

---
whoa
Asafoetida powder (or hing or even Devil's Dung) is a spice with a very strong odor. It tastes like onion and garlic (but mostly onion) and is used to replace onions, it is potent so it is used sparingly.

There are analogues for almost everything, pretty much the only think I have not seen done successfully is an angel food cake.

Answer 3

basically the all natural is really different for each person. one likes no additives or preservatives, one wants no sugar, the third wants no food coloring. if it were "all natural" we'd probably all have our own chickens and cows and fields of crops and veggies and bake our own bread, etc when companies are mass-producing to sell more they you try to cut costs by using cheaper materials and sometimes they aren't healthy - like using fake or artificial things. i always read labels and don't put much stock in "all natural" labels. for example: all natural 100% orange juice. if it really was all natural it would spoil in a few days max - so if the "sell by" date is 10 days or 2 weeks it must have something in it, even though it isn't listed, right ? there are a lot of products on the market that we actually eat/drink and really cause damage over time - food coloring and monosodium glutomate that i am convinced may be major contributors to cancer. somethings like toothpaste don't really matter to me because you don't eat them - the main thing there is a good-pleasant taste and that it cleans your teeth. in short - to a point it is just a marketing trick but we need to read labels, ask questions and use common sense.

Answer 4

For baking, you can replace eggs with ground flax seed soaked in warm water. One tablespoon of flax in 5 tablespoons of warm water, will become the exact consistancy and texture of an egg in 5 minutes. I am allergic to eggs, and bake with flax all of the time. Ener G makes an egg replacer as well, but it has alot of unnecessary ingredients.

Answer 5

If you plan on baking, and making brownies/cookies etc and need an egg "replacement" I suggest using some applesauce, I've tried it and it works pretty well.

Answer 6

Egg Beaters

Answer 7

There is a powder used by vegans in India called asaphatida powder (probably spelt wrong sorry) they sell it in Asian wholesale food markets here in England and it makes pretty good scrambled egg substitute.