Though I know many people like to use real eggs when baking, it’s not always my first choice.

Primarily because I have a weird tactile relationship with the world, and I’m not crazy about touching eggs. And hearing “don’t eat that cookie dough or you’ll get salmonella!” for so many years still echoes in my head.

These days, I only bake with eggs when it comes to certain things – especially cakes & brownies, which I found do not do well at all with anything other than real eggs.

But for pancakes & sometimes cookies, I’m all about the powder. The bonus is that the powder makes it even easier to make your own dry mixes. It also makes it easier for people who either can’t or don’t eat eggs to enjoy these same treats.

When I had a baking business, it was easier to learn how to make my own egg replacer than it was to purchase the Ener-G brand, because they didn’t have it in bulk & it was too expensive and inconvenient to buy a bunch of small boxes.

So I ended up tweaking a recipe that I found online back in 2011. Unfortunately, I was in a hurry and never wrote down the site. So unfortunately, I can’t give proper credit for the recipe that I altered. However, if anyone knows where it originated several years ago, I’m happy to include a link.

Homemade Egg Replacer

• 2 1/2 cups potato starch
• 1 1/2 cups cornstarch
• 2/3 cup baking powder

Combine all ingredients until well mixed, then store in an airtight container.

Though I don’t know if it’s typical, mine has kept for 3 years, and it’s still perfectly fine.