For a number of years we baked without eggs, as our youngest was allergic to chicken eggs. It’s not an uncommon allergy in children, but fortunately is one of the few food allergies that can go away as a child ages. He was fortunate, and it did go away. But for about 6 or so years, I always had a box of Ener-G in our pantry. It’s not cheap though, and can be hard to locate outside of shopping online. Making it from scratch is an easy DIY project, and it lasts a long time in the pantry. Be it you have an allergy to eggs, are trying to avoid eggs, or that you run out and still want to make a batch of cupcakes, it’s a great pantry staple.
Now then, it does have limitations of course. It is designed for baking, as an ingredient (it has leavening in it, to help push up the baked item, and binds it well). You won’t be able to use it in recipes that need egg whites whipped. But what it does is produce lighter in texture quick breads, cupcakes, cakes and such in where other egg substitutions make the same item heavier – and wetter. Such as using yogurt, applesauce, flax seed/chia seed “egg” slurry and such. The 2 starches used can be swapped for allergies and preferences.
Powdered Egg Replacer
- 2½ cups potato starch (or arrowroot)
- 1½ cups tapioca starch (or corn starch)
- 2/3 cup baking powder
- 1/3 cup baking soda
Add all ingredients to a large bowl, whisk lightly to mix. Transfer to a 2 quart size mason jar or large storage container using a funnel. Seal tightly and shake to blend.
Shake before using for best results.
Store in a cool/dry area.
1 whole large chicken egg: 1½ teaspoon dry mix + 2 Tablespoon water. Whisk with a fork till mixed.
1 large chicken egg white or yolk: 1½ teaspoon dry mix + 1 Tablespoon water. Whisk with a fork till mixed.
Mix with water, and add the egg replacement to your recipe right before baking. Do not wait, as the leavening action occurs once you add the water.