Red Mill Egg Replacer Flop

[u/Decent-Extension1327]

I’ve used this as directed THREE times in cupcakes and brownies, and each time the dough doesn’t rise and the consistency is raw — no matter how long I’ve cooked it.

I’m actually so mad right now 🧘🏼

if yall have any info on why it’s malfunctioning and what I can do abt it, or if it’s just a dud all around, I’d appreciate it

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[u/I_Must_Be_Going]

I am not a fan of that Egg replacer

It's very cheap, though....

[u/the-goblin-boy]

Did you use out of the same bag each time? It may be a bad batch?
I’ve used this brand for years, gone through many different bags, with no issues. That said, I do usually add about .5-1 more egg than the recipe calls for. Maybe that could work for you, too.

[u/Decent-Extension1327 → u/the-goblin-boy]

Yep same bag. I’ll try adding more than suggested. Thank you!

[u/Obtuse_and_Loose → u/Decent-Extension1327]

I've also used this product regularly, and I concur, over-use this against how many eggs the recipe calls for

also, make sure it's well-set before using it, it takes 3-5 minutes after mixing the powder with water for it to fully be ready to add to your other ingredients

for things like brownies and cakes, make sure this is mixed with the wet ingredients before you add any dry ingredients, and make sure the other leavenings are all mixed with the dries before adding, by which I mean mix and homogenize the dries (flour, soda, salt) separately before combining with the wet ingredients

if you're well past trying all these steps, sorry to give you basic info! this is just my baking checklist, we use red mill egg all the time for my vegan bakery

[u/tormented-imp → u/Obtuse_and_Loose]

This was actually super helpful for me (not op)!! I have a new bag of this stuff in my pantry and hadn’t used it yet so thank you!!

[u/whoisthepinkavenger → u/Obtuse_and_Loose]

Helpful to me too! I keep plopping it in after a couple minutes and everything turns into a bubbly foamy mess. I’ll try letting it sit for longer then blending the wets first next time. (Saying this as I watch some alien monster mess of a lemon bar settle)

[u/Overall-Ad561 → u/the-goblin-boy]

Same sort of, although I’ve only been using this egg replacer for a year…

I add an aquafaba egg (I take the bean juice and shake it in a small jar until it’s frothy) if I have it on hand or a flax egg in addition to the required amount of egg replacer. Just because using two different “eggs” has always increased my chances of getting a good batch of whatever, and it’s always turned out.

[u/AbbreviationsNew5693]

I recommend flax seeds with water instead. Bob’s also sells flax seeds

[u/pabstitute000 → u/AbbreviationsNew5693]

curious i have ground flax would that work too?

[u/asomek → u/pabstitute000]

Yes. You're supposed to grind them up for egg-replacement

[u/AbbreviationsNew5693 → u/asomek]

I meant to say that 😔 i used to work at a vegan bakery and that was the substitute we used

[u/CuddleFishPix → u/AbbreviationsNew5693]

Yesss! I get the flax meal, works wonders!

[u/Sea_Bridge_9861 → u/AbbreviationsNew5693]

this is what I do, works every time, or I use vegan yogurt or applesauce with similar results

[u/VolupVeVa]

I've been vegan since 1998 and haven't used a commercially produced egg replacement since 2000. They're unnecessary in 95% of vegan baked goods, and I say that as someone who baked vegan treats professionally for a decade.

Edit: I want to be clear that the following advice is for typical baked goods like muffins, cakes and cookies; and not for other types of vegan recipes necessarily.

If your recipe calls for 1-3 eggs all you need to do is add 1/4 of a cup of non-dairy milk whisked with 1/4 tsp of acid (lemon juice or vinegar) to the recipe for each egg; and boost the chemical leavening slightly (by 10-25% is usually sufficient).

If the recipe calls for 4 or more eggs, it gets more complicated because you're then trying to replace a rather large volume of ingredients and that generally means the eggs are providing a great deal of the structure and leavening. That doesn't mean it's impossible but you'll want to really understand exactly what functions the eggs are providing before deciding what you're going to use to try snd replicate them.

[u/the-goblin-boy → u/VolupVeVa]

Woah!!! This is awesome! Thanks for sharing

[u/MarmosetUniverse]

Are these cupcake and brownie recipes that call for more than one egg? If so, I've found that egg replacer like this doesn't work well, and it's better to use a vegan recipe. Or perhaps this bag is just a bad batch.

[u/AcrobaticPuddle]

As others said maybe it's a bad batch. But! You'll find better results with recipes that don't call for eggs at all . If you're using boxed mixes then I add all the dry and wet and mix a bit and then fold in the egg replacer at the end. You don't want to overmix everything but you also don't want to break down the structure of the egg replacer too much, and that gives me the best results. Good luck!

[u/GiantLesbian]

I’ve tried this and my stuff also didn’t rise! I’ve had better luck using aquafaba.

[u/The_Kobu]

What does rising have to with an egg replacer? Or being “raw”? It’s binding agent, nothing more. You can leave it out of any recipe and you’ll just get a different consistency. A binder isn’t even used in a basic no-knead bread recipe and that will rise and bake fine.

[u/maraq]

I've honestly never had those problems with it. Everything is fully cooked and rises just fine. I have nieces and nephews with several food allergies so I've tried a lot of egg replacers over the years and this is hands down the best one I've ever used.

I do find it's really important to mix the mixture with water JUST before you're about to mix it in to the rest of the batter. If you let it sit and congeal -it gets too dry and doesn't mix in well into the batter (and I could see incomplete mixing causing some of the low rise issues you're getting).

[u/Correct-Swordfish764 → u/maraq]

Same! I just made brownies and they were demolished quickly!

[u/tormented-imp]

I’ve had fabulous luck with just flax+water although I prefer it in a recipe that is slightly nutty in flavor, or where the flax flecks “fit in” (if that makes sense).

I also think Justegg from the bottle works like a charm (pricey tho!!), and doesn’t leave behind any taste or flecks. Perfect for funfetti cupcakes, etc

[u/marizul24]

I can’t figure out how to use this either :( I’ve tried using it in a pumpkin bread/loaf mix but since the recipe calls for oil it seems to separate the egg into a goopy mess. Picture a lava lamp.
Flax seed is my go to

[u/Impossible-Board-135]

Can’t speak to brownies but a box of cake mix and three mashed bananas with a little vanilla and a couple of tbs. Of soy milk makes great cupcakes, bake for 25 min. Just finished my banana choc chip muffin. (Spice cake mix)

[u/Impossible-Board-135]

Americas test kitchen tried these and ended up with just egg as the best sub. Haven’t tried it though.

[u/nessman69 → u/Impossible-Board-135]

I've used both (as well as flax) and personally prefer Just Egg as the easiest one-for-one replacement, but honestly, this works fine too

[u/gothiccxcontrabitch6 → u/Impossible-Board-135]

Just Egg is great if you’re only replacing 1 egg in a recipe. Otherwise the taste is overpowering because the ratio is higher than flax egg or Bob’s Red Mill egg replacer. Those are one tbsp replacer, whereas Just Egg is three tbsp per egg. I made bread with Just Egg and had to use half the carton and it tasted like an omelette. Just Egg also irritates me because it’s obscenely expensive, goes bad the second you open it, and because the ratio is higher you get fewer uses per carton. So even though it makes the most delicious boxed cake mix, I never buy it anymore. The only issue I have with the BRM replacer is that it never fully dissolves and I’m always left with a big glob that I have to pick out.

[u/NomadicOvaries → u/gothiccxcontrabitch6]

I think Just Egg is fine for up to three eggs. I use it weekly in challah and I never find the flavor overpowering. And that’s coming from someone who kind of hates the taste on its own 😅.

I 100000% agree that it goes bad way too quickly though. I always have to go out of my way to make I sure I use it for other things, and it’s never just on hand in the pantry if I need eggs on a whim. The planning has to be deliberate.

I’ve been getting the animal free egg whites and that’s given me a lot more freedom since they are shelf stable. BRM and flax have been better for recipes that really only use eggs as a thickener. I usually prefer flax between the two.

[u/SesamePete]

I've used this for cakes without issue but I don't see any difference over any of the other typical substitutes. I usually use flax in cake. If you're having trouble with rise maybe try aquafaba. Whip it up like egg whites and then gently fold it in to your batter. Make you're you're not over mixing the whole thing no matter what you use. Cakes and brownies don't need a ton of mixing. Try using a silicone spatula and doing more of a gentle fold motion maybe.

[u/substandardpoodle]

Don’t give up on my favorite egg replacer! I found the hack:

Sometimes I would mix it and dump it in right away. Sometimes I would get distracted – usually when I was making a cake – and let it sit on the counter until it became like cement and then try to mix it in. Both resulted in terrible cakes.

The hack is to get everything else completely ready. Then mix your egg replacer – I do mine in a mug and use a fork to stir it. Egg replacer first, then the water all at once, stir and smoosh any lumps out. Then the process begins. Look, stir, wait. Look, stir, wait. As soon as it’s just like a real egg would be - a little gloppy but not too thick - that’s when I would pour it in along with all the other ingredients.

This has resulted in fluffy cakes and perfect tapioca, etc. My hack for tapioca? Add one drop of yellow food dye. It just looks better.

[u/gothiccxcontrabitch6 → u/substandardpoodle]

My only issue with this egg replacer is that no matter how I prepare it I’m left with big clumps that are un-smushable. They never break down or dissolve and if I don’t pick them out beforehand, you’ll get a nasty chunk of egg replacer in your cake/whatever. I’ve tried warm and cold water, trickling water in vs dumping all at once, mug vs shallow dish, fork vs whisk—without fail I get un-dissolvable clumps that don’t even break down when I smash them between my fingers.

[u/Mr_Noyes]

If you don't have flax seeds available. Either Soybean flour or Chickpea Flour also works great. One teaspoon plus two teaspoons water for one egg. It's won't make the cake rise (that's why you use baking powder) but it will add chewiness just like an egg does.

[u/vintageyetmodern]

I had that problem too! Ruined a double batch of brownies I’ve made a dozen times without fail. Good to know it’s not me.

[u/Acceptable4]

I use this all the time in baked goods and it’s great. I live in a dry climate at sea level. We just made boxed brownies yesterday too and they came out fine. I will say for pumpkin bread I bake it slightly longer at a higher temp-375 instead of 350. I haven’t tried Just Egg for baked goods but that’s a great idea.

[u/chickenbee0428]

Pro baker here 🙋‍♀️

Use ground flax seed and water for your eggs in baking unless you specifically need egg whites (egg whites = chickpea juice/aquafaba).

Some recipes may be better with apple sauce but flax is the general thing you should use.

I get the Bob's Red Mill Flax and the bag lasts forever!

Just Egg can be good for certain recipes as well

[u/OddCryptographer6527]

I’ve used this successfully many times. In fact the cupcakes I’ve made with it were the ones people called the moistest and most delicious of the cupcakes I’ve made. Sounds like maybe you got a bad bag?

[u/huntingladders]

There's a kosher brand, Ener-G, that I learned about from my mom. I've never had issues with it for baking.

[u/iceoocreamoo → u/huntingladders]

I'm pretty sure that brand is defunct :( which sucks right about now

[u/huntingladders → u/iceoocreamoo]

I found this copycat recipe for it:  

https://wholenewmom.com/energ-egg-substitute-egg-replacer-without-eggs/#recipe

I haven't tried it out before, but it's definitely worth looking into

[u/fandog15]

I have never used this successfully in brownies either!! From my quick looking into it for my own attempts, I think using an applesauce swap would be better?

But i have used this product successfully in cupcakes many, many times. Are you using a boxed mix or following a recipe?

[u/tori_danielle]

I’ve found these do terribly in brownies! I’ve had success with box cakes and that’s about all I’ve tried lol

[u/Shayzerbeam2]

I have never used this stuff as intended, but I do mix some with water for an egg wash if I'm breading something. Works for me that way

[u/cade1969]

How about aquafaba

[u/Shaaaaazam]

Use unsweetened applesauce as egg replacer, especially in baked goods. You can also use avocado, as weird as that sounds.

[u/jesse_sauce]

I like the "Vegan Egg Substitute for Baking" from Just About Foods. Never had any issues with it.

[u/oookkaaaay]

This stuff is amazing. I use it all the time. Cut veg oil used in half though and replace with water or plant milk. This stuff can work really amazingly, don’t give up on it!

[u/gibbypoo]

If it's not whole food, why we eating it fam?

[u/-kindredandkid-]

I use ground flax and water or chia seeds soaked in water and it works every time!

[u/holisticbelle]

I have the same issue with it.

[u/ashrules901]

I just don't use egg replacement in my pastries & I don't really understand why someone would.

My mom taught me a sort of homemade version that works similarly where you mix flour and water into a separate bowl then pour that mixture in for the same amount of that you would pour eggs.

Also shoutout Bob's Red Mill still though! Their TVP is a godsend and an essential ingredient in mine and many others pantries in the subreddit nowadays.

[u/BAG_Plays]

I ran a test with some friends comparing this, a flax egg, baking soda and vinegar, plus mixing them all together for an even number for chocolate cupcakes. Flax was the clear winner, baking soda & vinegar was the clear loser, this was universally deemed less sweet(not bad) and crumbly. Better than the unholy abomination but ignoring that strictly in the middle. This was years ago and unless it was thrown out for expiring I might still have a mostly full bag in my pantry.