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.

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.

Of courses, if you run out of eggs in the middle of a recipe you can run to the store, but having an egg substitute on hand is a much more frugal way to go.

The Making of this Egg Substitute

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.   Because I know how hard it is to deal with all of this and I need easy solutions wherever I can find them.

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.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

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 I 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.

Other Egg Substitutes:

There are other egg substitutes that can work as well, but it all depends on what the eggs’ purpose is in the recipe.

This powdered egg replacer works as a binder and as a leavening agent so it works quite well in almost all baking recipes.

Other options are:

bananas
flax eggs
chia eggs
gelatin
yogurt
tofu
cornstarch
pureed fruits
buttermilk
applesauce
vinegar and baking powder
pumpkin

and more!

Addressing Carbohydrate Concerns

The only issue with this powdered egg replacer is that it is high in carbs.

Typically, this kind of starch is considered to be pretty unhealthy, but there is some interesting information that has come out to possibly counter this thinking.

You can use all or mostly all arrowroot instead of the other starches, as it is thought to have helpful nutritional qualities, but there is more information coming out about other starches like tapioca and potato starch in the resistant starch realm.

From what I am reading, you should try to purchase raw starches if this is a consideration for you.

So as long as you aren’t on a low carb diet, though this seems at first glance that this is an egg replacer that is devoid of nutrition, that might not entirely be the case.

How to Substitute for Eggs, Egg Whites, and Egg Yolks:

To substitute for 1 egg, use one rounded 1/2 Tbsp egg replacer powder and 2 Tbsp (1/8 cup) water (filtered water preferred).

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 :-).)

For recipes calling for egg yolks, use 1 rounded 1/2 Tbsp egg replacer powder with 1 Tbsp water.

To substitute for 1 egg white, use 1/2 Tbsp egg replacer powder and 2 Tbsp water.

4.8 from 4 reviews
Powdered Egg Replacer (Compare to Ener-G®)
 
Author:
Recipe type: DIY Foods
Cuisine: Vegan
Serves: Equivalent of approx. 45-50 eggs
 
This Homemade Powdered Egg Substitute is great for those with egg allergies, but also great when you've run out of eggs. Works just like Ener-G.
Ingredients
Instructions
  1. Place all ingredients in a bowl.
  2. Combine well.
  3. Store in an airtight container.
Notes
1. Rinsing the spoon off after using this replacer gets tedious really fast. I leave a ½ 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. 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:

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!

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. Hi,

    What do you recommend I can use to substitute the potato starch? I can’t have potatoes so I don’t have it on hand.

    Thanks

  2. Hi, thanks for sharing your recipe! Do you know if they work well with brownies? Thanks!

  3. Lucie DesJardins says:

    Hi! I was wondering if I could use a coconut or soy milk instead of water for a cookie recipe.
    Lucie

  4. Thanx for sharing this information . it really very useful.

  5. Persis Mehta says:

    Is it 1 and half tbsp or only half tbsp egg replacer powder for one egg. You are writing one rounded half tablespoon powder so getting confused. Is it 1 1/2 or only 1/2 tablespoon. Pls explain

  6. I would like to know if you have a carb count on the Egg replacement recipe.

    • Sorry – I do not. It would be pretty high as it is made up of a lot of carbs. Depends on the baking powder you use as well. You could put the ingredients in a calculator online to see. Thanks for reading!

  7. Hello Adrienne,
    I just found your site and I am so excited!! I already sent the link to another gal.
    My question is…… with the egg replacer you give the proportions for one egg yolk but I have several recipes that call for egg whites only….so what would be the proportions for one egg white?
    Blessings,
    Kathy

    • Hi there. Welcome!!!

      Thanks for pointing that out. I will add that to the post. Use the same as for 1 egg. Enjoy!

    • Tim Carmichael says:

      This will sound crazy but if you need something like egg whites open a can of garbanzo beans and drain the juice from garbanzo beans the juice will whip up a better meringue than egg whites. When I went vegan I knew I had t find ways of making desserts. Try it you will be so amazed. You can even make meringue cookies with this juice.