Homemade Egg Replacer

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Homemade Egg Replacer

This Homemade Egg Substitute is a simple, affordable solution for all your baking needs! Made with pantry staples, just mix it up and store it for easy use. It works perfectly in baked goods like cakes, muffins, cookies, and pancakes, plus in veggie burgers, meatloaf, and plant-based patties. It’s the easiest and most reliable way to swap eggs in your recipes!
My Notes:
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Prep Time5 minutes
Total Time5 minutes
Meal Type: Baking, Breakfast, Dessert, Dinner
Keyword: biscuits, cake, cookies, dairy free, Easter, vegan, vegan birthday cake
Special: 10 Ingredients or Less, 30 Minutes or Less, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free, Vegan Eggs
Tool: Mixer/Handmixer
Servings: 16 (Makes about ½ cup, ~16 egg replacements)
Ingredients
  • 3 tablespoon(s) potato starch
  • 3 tablespoon(s) tapioca flour (also called tapioca starch)
  • 3 tablespoon(s) ground flaxseed
  • 2 teaspoon(s) baking soda
  • 1 teaspoon(s) psyllium husk powder
US Customary - Metric
Instructions
  • Add all of the ingredients to a small bowl or jar and whisk thoroughly, ensuring everything is evenly combined.
  • Storage: Keep in an airtight container at room temp for up to 6 months.
How to Use:
  • Whole egg → 1 tbsp replacer + 2 tbsp cool water. Mix, let sit 1 - 2 mins, then whisk again just before using.
    Egg white → 1½ tsp replacer + 1 tbsp cool water. Mix, let sit 1 - 2 mins, then whisk again just before adding to your batter.
    Egg yolk → 1½ tsp replacer + 1 tbsp cool water. Mix, let sit 1 - 2 mins, then whisk again just before using.
Notes

Works Well In:

  • Baked goods such as cakes, muffins, cookies, waffles, brownies, banana bread, quick breads, and pancakes.
  • Veggie burgers, meatloaf, and other plant-based patties.
  • Any recipe where the egg is used as a binder or moisture provider.

Does Not Work Well In:

  • Recipes that rely on eggs for structure, like meringues, soufflés, or recipes requiring egg whites to whip into peaks.
  • Scrambled eggs or other egg dishes that require a distinct egg texture.
This egg replacer is only needed in recipes that typically call for eggs. All of the recipes on my website are already egg-free, so you won’t need this for those. Use it in any recipe that calls for eggs, even if the recipe already contains baking soda, starch, or flax. Simply replace the egg(s) with this egg replacer without altering the other ingredients or measurements.

Substitutions:

While you can substitute some ingredients, I recommend sticking to the original recipe for the best results, as each ingredient plays a specific role in the texture and consistency.
  • Potato Starch → Cornstarch or Arrowroot Starch: Works similarly as a thickening agent but may slightly affect texture.
  • Tapioca Flour/Starch → Cornstarch or Arrowroot Starch: Provides chewiness, so a substitute might alter texture but still act as a binder.
  • Ground Flaxseed → Ground Chia Seeds: Offers similar binding and moisture, with a slightly different texture.
  • Psyllium Husk Powder → Guar Gum: Both can bind and provide moisture, but may change the consistency slightly.
Nutrition
Serving: 1 tablespoon egg replacer | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 138mg | Potassium: 26mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan