Powdered Egg Replacer
Powdered egg replacer is a plant-based substitute made from ingredients like starches and leavening agents, designed to mimic the binding and leavening properties of eggs in baking. It’s ideal for vegans, those with egg allergies, or anyone seeking a shelf-stable alternative to fresh eggs.
Ingredients
- 2 1/2 cups potato starch
- 1 1/2 cups tapioca starch
- 2/3 cup baking powder
- 1/3 cup baking soda
Instructions
- Place all ingredients in a bowl. Combine well and store in an airtight container.
- For 1 egg, use one rounded 1/2 tablespoon egg replacer powder and 2 tablespoons water.
- For 1 egg yolk, use 1 rounded 1/2 tablespoon egg replacer powder with 1 tablespoon water.
- For 1 egg white, use 1/2 tablespoons egg replacer powder and 2 tablespoons water.
- See Recipe Notes for more usage information.
Notes
To substitute for 1 egg, use one rounded 1/2 tablespoon egg replacer powder and 2 tablespoons (1/8 cup) water.
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 meringue.
To substitute for 1 egg yolk, use 1 rounded 1/2 tablespoon egg replacer powder with 1 tablespoon water.
To substitute for 1 egg white, use 1/2 tablespoons egg replacer powder and 2 tablespoons water.
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.
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 meringue.
To substitute for 1 egg yolk, use 1 rounded 1/2 tablespoon egg replacer powder with 1 tablespoon water.
To substitute for 1 egg white, use 1/2 tablespoons egg replacer powder and 2 tablespoons water.
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.