This 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.
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.
Finding a good substitute for eggs in baking and cooking can be a bit of a chore, but there are a number of options.
I’ll share more egg substitutes in a future post, but one of my long-time favorites was Ener-G 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 I would prefer to have it out of our diets.
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 ?)
I am not done tinkering with this recipe, so don’t be surprised if I come back with another version in the future. The proportions are a bit different than those in Ener-G’s brand so maybe there’s a better way to make this. So far it has worked pretty well for me, however.
Powdered Egg Replacer
Makes the equivalent of approx. 45 – 50 eggs
2 1/2 cups potato starch
1 1/2 cups tapioca starch (see other starch options below in Notes section)
2/3 cup baking powder (See MYO Aluminum & Corn-Free Baking Powder)
1/3 cup baking soda
1. Place all ingredients in a bowl.
2. Combine well.
3. Store in an airtight container.
1. Rinsing the spoon off after using this replacer gets tedious really fast. I leave a 1/2 Tbsp spoon in my container at all times. See my post on Saving Time with Measuring Tools.
2. I recommend putting a little card with the measuring instructions on the outside of your Powdered Egg Replacer container so that it will always be handy when you need it !
3. You should always get whatever you are making into the oven or onto the stove as soon as possible after mixing in the egg replacer. It tends to lose its effectiveness the longer you wait (due to the leavening agents in it).
4. To substitute for 1 egg, use 1 rounded 1/2 Tbsp egg replacer powder and 2 Tbsp (1/8 cup) water (filtered water preferred).
5. If your recipe calls for egg whites beaten stiff, beat the egg replacer powder with water until stiff (this won’t work for heavily egg-white-based dishes like meringues, however. Believe me, I learned this the hard way with a meringue that wasn’t, um, a meringue .)
6. For recipes calling for egg yolks, use 1 rounded 1/2 Tbsp egg replacer powder with 1 Tbsp water.
7. You can substitute cornstarch or arrowroot for the tapioca starch with I think minimal difference. You could also sub out the potato starch, but it is a bit “heftier” than the other starches so I would use it if you can. You could also use white flour for either, but then your egg replacer will not be gluten free.
There you have it – an egg substitute that you can make yourself!
Looking for other handy dandy allergy-friendly kitchen subs? How about these:
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!
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