Powdered Egg Replacer (Compare to Ener-G®)

This Powdered Egg-Replacer is great for those with egg allergies--but also for times when you've just run out of eggs. It has a long shelf life and is easy to use in most baked good recipes.

I love making homemade versions of pricey store-bought items, like homemade coconut butter, homemade coconut milk, or homemade almond butter.

In fact, my husband tells me I get a “tell tale” smile on my face whenever I figure out a DIY workaround. I haven’t seen my face, but I can tell you that I for sure feel giddy.

Well, imagine my glee when I figured out how to replace the expensive powdered egg substitute that we’d been buying for years.

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This egg replacer recipe is for everyone – whether you, or someone you know, has a food allergy, or if you have ever run out of eggs while in the middle of a recipe.

You can either run to the store, but having an egg substitute on hand is a much more frugal way to go.

Ever since my son was diagnosed with a life-threatening food allergy to egg whites (and other foods) at the age of 5 months, baking and cooking have become a bit of a challenge.

At first, it felt completely daunting to me.  How on earth was I supposed to bake without eggs?

Well, the truth is, his (and my) other later dietary changes have proven to be even more challenging (going gluten-free and even sugar-free) than the “egg issue”.  And on top of that, his autism (Asperger’s Syndrome) diagnosis was an even harder issue to navigate than the food allergies ever were.

However, adapting an individual’s or family’s diet to meet special needs is still a very real challenge. So real that it causes a great deal of stress on whomever is responsible for taking care of the meals.

This is actually one of the main reasons that I started this blog –to make food preparation easier and more wholesome for those dealing with special dietary needs.   The last thing I need is one more “thing on my plate” (pun intended).  You too, huh? If I can get it done quicker, healthier, and cheaper, then I am all over it.  And I really enjoy helping others meet this challenge as well.

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Finding a good substitute for eggs in baking and cooking can be a bit of a chore, but there are a number of options.  One of my long-time favorites was Ener-G’s Egg Replacer.  It’s a powdered egg substitute that can be used in quite a few dishes that call for eggs, egg whites, or egg yolks.

I bought this product for years, but typical of my “Can I do this myself” mentality, one day I set out to see if I could make this powdered egg substitute myself.  The main reason I wanted to do it was to save money, but the other is that there is one ingredient in their product that wasn’t entirely desirable so wanted an alternative.

Well, it worked.  I found a recipe for powdered egg replacer on the internet, made some changes, and now I have a quick, easy, cheaper and additive-free egg substitute. The inspiration for this recipe was a blog called Celineyum.  Unfortunately, the blog is now defunct.  She had some really innovative recipes that I enjoyed when she was “live”.  (See how important it is to support bloggers :-)?)

At least here, her innovation lives on.

There you have it – an egg substitute that you can make yourself!

Looking for other handy dandy allergy-friendly kitchen subs?  How about these:

Homemade Coconut Milk (smoother!)
Easiest Almond Milk Ever
Powdered Sugar Substitute 
Homemade Rice Milk
Easy Chocolate / Carob Chips (dairy-free with sugar-free option)
Homemade Vegetable Broth

Do you have a favorite DIY tip to share?  Or a DIY challenge for me to take on?

I’d love to hear how this works for you!


    Speak Your Mind


  1. It started with the question from Dawn. Sorry I didn’t clarify it better.

  2. I was wondering if the cream of tartar would help it whip up better? It is in ener-g egg replacement. Thanks :)

    • Interesting. I hadn’t noticed that. I guess I could try. I am reading that it either is helping cream to whip or helps stabilize the cream. So maybe try a tiny bit. Thanks!

  3. Thank you so much Adrienne!! I’m new to your site and can’t wait to try your recipes :)

  4. Hey! I would like to THANK YOU from the bottom of my heart. This site is super helpful with my food allergies. So many “allergy recipes” are specific to one or two, so I try them, substitute what I need to and it doesn’t turn out right often. Your recipes give hope and encouragement. I hope I can inspire others like you have me. Also, I’m a special education teacher. I admire what you are doing as you figure out creative ways to do what is best for your son. Kudos, thanks, and best wishes!

    • You are so welcome. Your comment means so much. We are on the hunt for more options…..I’ll try to keep you all in the loop about what we find out. Best wishes to you as well!

      • I also work with kids with autism and have a husband with egg allergies, type 2 diabetes- watching both carbs and sugars and eating lots of veggies! ? I’m hoping this egg replacer will work. Do you know how many carbs are involved in this egg replacer?
        I’m also looking for the perfect pancake recipe for him that is low carb & no egg.

        • I haven’t done carb counts – sorry. You might be more interested in using a flax, chia, or gelatin egg? It won’t work the same, but perhaps that is better? It might be a little less than 15 carbs for a 1/2 T. Hope that helps!

  5. Chandra says:

    I think we are of a kindred spirit. I would rather make my own – I can control quality and eliminate “unwanteds”. I am excited to try the egg replacer in a coconut flour bread. Tastes great eith the eggs but I would like to cut down a bit on caloric intake when I want to indulge in this treat. Thanks again and am anxious to see other ideas and solutions you have tried and have proven to be a success! :)

    • I think it might not work that well w/ coconut flour but let me know for sure. My oldest is deathly allergic and he loves coconut flour – thanks!!

  6. Hi, how do you use this in sponge cakes? I generally use a mix of banana and apple sauce in vanilla sponge which is great but I like to experiment to find new egg replacements. My cakes are coming out flat as pancakes with this mix I’m guessing I’m getting something wrong thanks x

  7. Hi again, so do you mix the egg replacer with the water and add to the cake batter or mix them into the cake batter seperatly, I tried both and both came out flat. I had to substitute the tapioca starch with corn starch but everything else was to the recipe. Thanks

  8. Hi, I creamed the butter and sugar I then added the water and vanilla extract and sifted the egg replacer in with my cake flour (which is a blend if plain flour, cornflour and baking powder). I’ve bought commercial egg replacer before as well and never managed to get that to work either. I just don’t see what I’m doing wrong

  9. how much powder and water to use for only egg whites?

  10. I’m on the hunt for a successful egg substitute in gluten-free breads I’m trying to make. My 2 year old granddaughter has just been diagnosed with multiple food allergies, with eggs being the number one offender. Wheat is another top one, too. I’ve made three loaves now, using “chia seed eggs”, and I think it’s the reason every one of those gooey things ended up in the trash. I see that you advise baking quickly after mixing, so I’m wondering if you’ve had any luck in breads that need rising time. Thanks for your help!

  11. Thanks for this egg replacer recipe! I’m making a dry cake mix for some friends and was wondering if I could just add the appropriate amount of egg replacer directly into the dry mix (with the flour and baking soda, salt, etc.) and just add the water to the rest of the liquid and then make the batter. Or, do I have to mix the water with egg replacer first and then add that water/egg replacer mixture to the batter because that’s a crucial step to help the batter rise? Thank you for the help!

  12. I scrolled through comments, but did not see this: what modifications–if any–do I need to make if I am using the egg replacer with a boxed cake mix. I made a white cake last month, but it seemed a little to fluffy and not dense enough. thanks.

  13. Maybe this helps: a really good egg replacer (works for meringues as well) is aquafaba (liquid from chickpea cans) – you can google more on the subject or just follow Vegan meringues- Hits and misses on Facebook (works great in GF pancakes or crepes too).

  14. I don’t get it. Eggs have protein in them. Tapioca and potato starch have ZERO and are very carby subs. no bueno

    • Hi there. It is a way to make recipes turn out for those who can’t have eggs. My son is deathly allergic so this is one of the options that works for him, but we typically use flax, chia, or gelatin these days b/c of the concerns you mentioned. Also, I am thinking about another option for this. Thanks.

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