Can you use Egg Replacer in savory recipes?

I have been using Egg Replacer powder for many years for baking. I was wondering if you can also use it for savory recipes that ask for eggs such as patties....


ThanksCan you use Egg Replacer in savory recipes?
It works just fine! You may need to fiddle around with your recipe to find out exactly how much you need to use. As a general rule either reduce your liquid ingredients a little or use a touch more powder. I've never had either Orgran or Ener-G replacer change the taste (other than removing that nasty egginess) of what I use it in.





You are also welcome to try using any of the food gums to replace egg like Xanthan (the strongest and my fave choice), Acacia (aka Locust Bean), Carageen (aka Carageenan) or Agar-agar. The gumminess (duh, it's a gum%26lt;g%26gt;) really makes breadings stick and if you're doing things like homemade soysage it provides a texture similar to the more commonly used egg whites.





Flax eggs do work but most people find they leave a grittiness and an almost cardboard like taste in food. The other bad thing about them is that to many people the high fiber content results in a laxative effect. Not pleasant if you weren't looking for that!Can you use Egg Replacer in savory recipes?
Absolutely. I have used it to bread vegies and in any baking that requires eggs
I find that for binding patties and such, it is better to grind some flax seeds in the blender or food processor, and mix 1 tablespoon with 3 tablespoons of warm water for each egg you are replacing. I let it sit for about 5 minutes-it has the exact same consitancy as an egg. I found the powder stuff altered the taste. I hope this helps (by the way, if it is a sweet recipe, like waffles or pancakes, applesauce or baby food works well too.
what can be healthy about powdered egg replacer?? nAAAAAAAAsty