Is sthis a goo product for making eggnog? I cannot bear raw egg in anything. Thanks!
1952181
I didn't use it for myself, but I did taste it a little. I think it smelled like egg and tasted a little bit salty. I cannot tell you if it would be good for making eggnog or not, mostly because I never make or drink any eggnog. Sorry.
1952182
I came across a vegan page and it has a couple recipes for eggnog that the vegg egg yolk is used. :)
1952183
Hi Jiipsii, I am still experimenting with the Vegg yolk & also the Vegg egg for baking & haven't tried it in eggnog at this time but it seems to work well with everything else I have used it for when substituting eggs. It even smells like an egg!! I'm with you as far as using a raw egg just isn't very appealing. I'm sorry I'm no help with your question but you gave me a good idea to try it and see how it works! If it does, I can put it on my review if you like. Maybe I can do it this week-end. :)
970893
Don't even try it.......................you will have raw egg all over the place!!!!
1568721
With eggs, u mean? I havent tried it and i dont think its really meant for that. For sandwiches, this is great & creates a nice crisp brown exterior.
1223421
We only use water, but I think it would just be that much richer if you used milk. It doesn't call for an egg, but we always add one and love it! Go on and experiment. You can't hurt the mix. It's gold!
660359
Not real well. Is soft boils ok in the shell but cup provided stills leaves some uncooked but I've found it m akes a very good rice and small amount of vegatable steamer. Maybe if you punched some small holes in cup tolet it drain it would do better? But small enopuhg so egg won't leak through?
871656
Two questions: One, is the Avidin found in egg whites deactivated in this product? And second, is this product unflavored? Thanks.
1742976
THANKS. two other customers replied. "i think" "i guess maybe" ..... I appreciate you relaying your personal experience. may I ask your thoughts or experience w/ dense batter like eggs for breakfast muffins or banana nut bread? THX again
668070
Haven't tried scrambled, but I am sure it could do the job. Just whip them into a scrambled state before you pour them in (2 MEDIUM eggs is the capacity--I do 1 full large egg and 2 yolks--so I'll have a heart attack--big deal. I already have cancer, so I'm eating anything I can digest!). I cook grease-free fried eggs every day, and it's great. For medium texture yolk, cook 30 seconds, then 20 seconds. 50 seconds all together cooks it dry. Cook on a napkin or plate to avoid eggs that leak out becoming cooked to your microwave. You'll hear some popping (especially on non-scrambled eggs) but that's just the yolk popping. I think that's why this was invented--to prevent exploding eggs on the ceiling of your microwave. I suspect that scrambling would take about the same cooking time--do some tests--you can tell I have (LOL!) Absolutely NOTHING sticks to this thing--no spray pam required, but I use it for the little bit of flavor it imparts. Finished product comes out EXACTLY the size and shape of a regular slice of bread. It's a pricey item, but well worth the convenience and FUN--buy a couple of them to rotate if there is more than one person in your household.
962985
Potato starch, agar, tapioca starch, ground cashews, any rice flour, how much to use depends on how thick it needs to be. Is it for scrambled egg or pancake? Each would be different. Sorry I couldn't help more, I cook by instinct. My favorite VEGG use is Carbonara with tahini to replace bacon flavor....heaven.
151755
Have only used this to make raw "cheese" cakes. You should try that! Google raw cheesecake, there are so many recepies. Delicious and nutritious!
2102536
No. It's just for baking purposes. It doesn't taste, look or feel anything like eggs. It just acts like eggs in baking recipes.
1760763
I do. It is clarified butter -- that is, just a different form of butter. The best answer is to try it to see if you like it on toast, potatoes, etc. It works wonderfully for a fried egg (put ghee in a cold pan, put in the egg while pan is cold, turn up heat to medium or med-low -- that is, cook the egg slowly -- it's a lovely difference from the traditional way of cooking egg on a surface that is already hot).
1648379
ive not actually used it yet, the company that sells this product states on their website (beprepared.com) this is intended for baking or as an ingredient in whatever you are cooking. I mixed some up and tasted it, it tastes like butter, but never has the consistency of butter. I dont think you could use this for frying an egg or something though, not oily enough.
627208
Elena, I have not used this pan for the recipe you mentioned. Is it an egg, meat, cheese no crust type recipe? I would think it would work well - maybe use a little butter in the molds first, and let the baked tartlet cool in the pan. If it's a simple enough recipe with common ingredients, I could make it up and try it.
1582249
I had probs too!...BUY the other brand, the recipe proportions are PERFECT, you'd never know that my scrambled eggs were not real...try OVA EASY!
688393
I have not seen any data to suggest it's prepared somewhere that cross-contamination would occur, but it doesn't specifically mention it on the label. The only ingredient is egg whites, so you would assume not. Maybe you can contact the manufacturer directly, and ask. Good luck.
709189
Are you able to get this anywhere ? This is our favorite egg protein, but it has been unavailable for almost a year (thus I can't answer your question - but hope you can answer mine!). We've tried various other brands (used with oatmeal) and have large containers of the others that are just not used. We go through it quickly (when we have it) so no idea how long it lasts, though last time I was able to get it I ordered 3 of them and all were ok when we finished them.