Egg Replacer Powder (Compare to Ener-G®)

If you've got an allergy to eggs, baking can be tough. Thankfully, there are options out there to make your egg-free baking life simpler, like this egg replacer powder.  It's a homemade version of one of the best egg replacers that I have ever used.

ingredients for making egg replacer powder with glass bowl and whisk

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

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, adopting 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 whoever 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.

powdered egg replacer in glass bowl

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 replacer 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 way to replace eggs in loads of recipes.

The inspiration for this recipe was a blog called Celineyum.  Unfortunately, the blog is now defunct.

whisk mixing powdered egg substitute in glass bowl

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:

flax eggs
chia eggs
gelatin (please use grass-fed. This is a good brand, as is this one, and this one.)
cornstarch (please use non GMO, organic like this brand)
pureed fruits
vinegar and baking powder

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.

powdered egg replacer in glass jar with spoon

Starches vs Flours

It's very important to get the correct ingredients for this recipe. Which leads to the questions, "Is tapioca starch the same as tapioca flour" and "Is potato starch the same as potato flour?"

The answers to these questions is confusing but here they are. Tapioca starch is the same as tapioca flour, however potato starch is not the same as potato flour. Hmmm....would have been nice to have some consistency here, but this is just the way that it goes.

Potato flour is the whole potato dried up and ground. Potato starch is just the starch portion.

Tapioca flour / starch is the ground up root of the tapioca plant. It's the same thing that makes up tapioca pearls.

How to Use

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

If your recipe calls for egg whites beaten stiff, beat the egg replacer powder with water until somewhat stiff (this won't work for heavily egg-white-based dishes like meringues, however. Believe me, I learned this the hard way when I tried making a meringue with this. Hint: It didn't turn out at all like a meringue :-).)

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

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

Recipe Notes and Substitutions

  • Time Saving Tip: Rinsing the spoon off after using this replacer gets tedious really fast. I leave a ½ tablespoon spoon in my container at all times. See my post on Saving Time with Measuring Tools.
  • Tip Card: 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 :-)!
  • Act Fast: 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).
  • Tapioca Alternatives: 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 possibly use white flour for either, but then your egg replacer will not be gluten-free.
  • Typically it's recommended to blend the water and egg substitute powder together prior to adding to a recipe, but I have done it both ways and had it work out.
  • For a homemade baking powder option, see Aluminum & Corn-Free Baking Powder.

Special Diet Notes

  • whole30 - this recipe is whole30 compliant if you use my homemade baking powder
  • paleo & AIP - Although some say that potatoes are paleo, you can use arrowroot or additional tapioca for the potato starch for AIP or paleo. Just note that the recipe might not work quite as well.


powdered egg replacer in glass jar with spoon

Egg Replacer Powder (Compare to Ener-G®)

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.
4.86 from 14 votes
Print Pin Rate
Course: Dressings, Seasonings, etc.
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Paleo, Vegan, whole30
Keyword: egg substitute



  • Place all ingredients in a bowl.
  • Combine well.
  • Store in an airtight container.

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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

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

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Recipe Rating



  1. 5 stars
    Used this egg replacer in a carrot cake recipe called for 4 eggs. The egg replacer was watery, runny when whipped up — not as frothy as Ener-G. So I was concerned it would leave me with a flat, goopy cake. (I replaced some of the oil with applesauce + vegan buttermilk, to assist with lift.) The carrot cake turned out perfectly lifted and moist.

    I made a half batch of this egg replacer, which gave me about as much product as I would get in an a box of Ener-G. This should last a good long time. I plan to test this egg replacer in other traditional recipes.

    Ener-G has been my hands-down, favorite egg replacer over a decade. I was completely out and couldn’t figure out how to adjust my typical leavening agents to account for the eggs. So I was thrilled to find your recipe. Thank you!

    1. So glad to hear this, Trish! I've been thinking I need to revamp this recipe b/c the volume is off somewhat but it works pretty well for me too and I've been super busy! Let me know how the other ones go. I'll see if I can come back and make this better in the meantime! 🙂

  2. Hi Adrienne! I found your recipe and am so excited to try it!! Have you ever made an egg replacer without the leavening agents? If I just want to add it to my pancake mix instead of an egg, my mix already had these agents. Just curious.

  3. Is there An alternative to potato starch I could use? We’ve just learned that My husband is intolerant to potato as well as egg, dairy, sugar and soya so baking for him has become a serious challenge. I read that I could use all arrowroot but just wondered if there’s anything else.
    Thank you ?

    1. Hi there - you mean you read in the post that you could substitute arrowroot, is that correct? Is there a reason you don't want to use it? Just asking so I can respond appropriately. Thanks!

  4. 5 stars
    Good evening ma,am
    Nice recipe, thou I'm yet to try it out but i have a good feeling about it.
    I have a question, can an egg replacer be used in making chinchin? In mass production? Whats the shelf life of this recipe?

    1. Hello there. I haven't heard about that food before. I would think so, but having never made that I can't say for sure and it would depend on whatever one you use. Shelf life is based on the shortest of your ingredients. There is no preservative in there. Hope that helps.

  5. I read above arrowroot can be used to replace all starches, is that correct? So the ingredients would be baking powder, soda and 4 cups arrowroot?

    1. Hi there. You can do it, the results will just be a little different. The original recipe is preferred. Hope it works well for you!

    1. You are so welcome! I hope it works well for you! If it does and you are so inclined, leaving a 5 star review is much appreciated. We don't manipulate reviews, while some bloggers do. Anyhow - thanks again!

    1. I think it's not a great sub for eggs in ice cream, sadly. However, now that I'm looking around, some are saying to try cornstarch and cream cheese, or agar agar, or soy lecithin or aqua faba. So you could try it but I don't know!! Good question! If you do try it, please do let me know!

        1. Hi there. It should work in most cakes, yes. I have some tweaking I need to do on it but it should - thanks for the compliment!

  6. Hey there, Adrienne
    Sorry to say that this didn't work for me at all
    I mixed the egg replacer with water and the water didn't get thick at all. Stays very liquidy. I even doubled the amount of egg replacer with the same amount of water and still same result. I was trying to make cookies

    1. Hi there. I'm so sorry for the late reply. The directions for this product used to read that it would become thick when whisking, etc. However, it's more that they become foamy. Did you try baking with it? You can add some other substance like a fruit puree for more bulk if you like but this does typically provide very good leaving to the baked goods. Do let me know and thanks!

  7. Hi, have you personally substituted cornstarch for the tapioca flour? if so, did the powder work as well as the powder containing tapioca flour (as given in the original recipe)? I'm asking because I can't use tapioca flour b/c I think i might be allergic to it.

    1. I haven't done that but I think it should work out just fine! Sorry to hear about the tapioca problem. Arrowroot is another good option!

    1. Hi there! There seems to be a problem w/ the measurements so for now follow the instructions and use a heaping 1/2 Tbsp for 1 egg. Hope that helps!

      1. 5 stars
        Hi. Good day to you. I am new to gluten-free cooking. I have a couple of questions that desperately need an answer. 1. I'm wondering whether this egg replacer work on egg noodle/pasta recipes. 2. If the recipe called for 3 eggs, does it mean I add in 1.5 tbsp egg replacer with 6 tbsp of water?

        1. Yes, that is what it means. I hope it works!! I haven't tried it in noodles but I hope it does. Please let me know! I might have to adjust the recipe on some level but it works pretty well for us!