Egglife Copycat Egg White Wraps
Just like the real thing, but made at home with basically 3 ingredients!Egglife copycat egg white wraps. You may have heard of or even eaten Egglife Wraps.
These Egglife copycat egg white wraps taste and work just like the real thing, but are made at home with basically 3 ingredients!
Sometime in late 2020, I found and fell in love with Egglife Wraps for several reasons…
1. Egg white wraps are practically zero carb while also NOT tasting much like eggs
2. They’re pure protein and don’t contain fat!
3. They also DON’T contain soy, wheat, flax, oat, or any other grains, starches, or other junk, like many low carb wraps and tortillas on the market do. Following the keto lifestyle and still eating soy, wheat, or flax just seems really counterproductive to me since wheat causes leaky gut, and soy and flax are both estrogenic. These egg white wraps also don’t have any almond flour or coconut flour in them, and while those ingredients are probably OK on low carb/keto, sometimes they add too many calories and/or are not carnivore-friendly.
4. And finally, although I don’t miss or need bread replacements (really, I don’t), egg white wraps come in really handy for a quick meal. It can get a little boring eating chicken fajitas on a plate with a fork all the time.
Now since I’ve made them at home several times, I can say that I love the Egglife copycat egg white wraps just as much (if not more) than actual Egglife wraps, because I save a bundle by making them at home, and it’s REALLY nice to add to my list of things that I don’t need to rely on stores to get.
Another benefit is you can use either egg whites from fresh cracked eggs or egg whites that are already separated and are sold in liquid form at stores, in cartons. Since you’re not going to whip these egg whites into super-stiff peaks like you would with PSMF bread/ rolls, the pasteurized liquid kind of egg whites is fine to use.
They also freeze and thaw very well.
INGREDIENTS
1 cup egg whites
(either liquid in carton OR separated fresh eggs are fine)
4 tablespoon egg white powder
1/4 teaspoon xanthan gum
Season to taste
(I use a dash each, of salt, onion powder, and a dash of paprika)
DIRECTIONS
Beat until mixture is foamy but pourable, about 20-30 seconds. You can use an electric hand mixer or whisk, or small blender/food processor.
Pour batter thinly in nonstick skillet heated to med-low on the stove top. You can use a spatula to thin it out even more, or lift and tilt the pan to get it to spread out.
Cook 1-2 minutes on one side.
Make sure to let them curl up a bit around the edges before flipping gently with a thin and flexible silicone spatula. The wraps are not done if they still want to stay adhered to the pan and have no give.
The best way to tell that one side of the wrap is done is when the edges curl up quite a bit—then (and not before) gently insert a flexible silicone rubber spatula under the edges and try to run it all around underneath until you are able to reach the middle without resistance. Then flip.
Dry each wrap on a wire rack.
Makes 6 Egglife copycat egg white wraps.
Once dry, you can chill them in between parchment sheets and store in plastic wrap or a gallon-size resealable plastic bag.
NOTES:
Even if the edges of the egg white wraps get a bit crispy when cooking, it;s OK because as they chill, they’ll soften back up a bit again.
These Egglife copycat egg white wraps last in the fridge about 3-4 days before getting soft/sticky. If you can’t eat them up by then, you can certainly freeze them, they freeze and thaw nicely. Just make sure to keep each wrap between parchment and wrap tightly in plastic wrap, a large plastic bag, or some other airtight freezer-safe container that allows you to store them flat. Thaw overnight in the fridge or let them set in the counter for a while before cooking.
To reheat:
Just use/cook them the same as you would with Egglife wraps.
I place the wrap on a preheated skillet (low heat) for a minute or so on each side. This warms them up for soft tacos or fajitas.
Savings of Egglife copycat egg white wraps vs Egglife Wraps
~$5 per 6-count pack at the website or Amazon Fresh (varies from $4.50-4.99)
One 3-count batch of the homemade ones breaks down as follows:
50¢ per 1/2 C liquid egg white if you buy Aldi brand egg whites about $4 per quart
68¢ per 2 T egg white powder (I buy the Bulk Supplements brand, 1 kg bag)
$1.18 cost per batch of 3 homemade
– OR –
$2.36 cost per double batch (equivalent to a 6-ct pack of Egglife wraps)
You save $2.60+ (depending on the brand/size of the liquid egg whites and powdered egg whites you buy)
Cooking Egglife copycat egg white wrap in a nonstick skillet and drying on a wire rack
Chicken Fajita with Egglife copycat egg white wrap
Storing Egglife copycat egg white wrap in between parchment sheets in a ziploc bag
40 Comments
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Thanks for sharing! I got the Egg Wraps from Aldi and love them but not the price. I can’t wait to try this recipe out and save some money!
Thanks. I hope you like them, but I need to say these are just egg white wraps. I think the Aldi ones are made with whole eggs, so they are not going to be the same.
Aldi sells the Egglife egg white wraps. I’m hoping this recipe is close, so I can prepare them at home. We eat them a few times a week, sometimes 2x a day!!
This recipe was designed to not be close. They resemble almost exactly the product. I can barely tell the difference, and yes, I used Egglife wraps for awhile before making these on my own. If you read through my notes I even say this. I would not call something a copycat and have it be different. Good luck.
Hi , where I live in France so I cant get egg white powder or understand how egg white powder would be important . What do you suggest as an alternative .
Regards, Jacky
Hi Jacky,
As far as I know, you should be able to find something called “meringue powder” or similar—and as long as the ingredient is basically nothing but 100% dried or powdered egg white, and no sugar, it should work fine.
Good luck!
What egg white powder do you use? I can only find egg white protein powder
Hi Morgan
Some of the egg white powder/dried egg white products do use the name “egg white protein” in the labeling. As long as the ingredients are nothing but egg whites, you should be fine.
I also listed the ones I’ve used (without any issues) in this post, under the “Notes” section: https://ketolish.us/recipes/psmf-bread-rolls/
I want to try this. Arthritis, and it’s hard for me to copy and paste your recipes. Do you have a print button? Thank you.
I can’t wait to try this
Hi Judy
I have now added a section at the bottom of the recipe posts, that says “Print – PDF – Email” (with printer icon, pdf icon, and envelope icon next to each option) so you can choose to print, download as PDF to save to your computer, or email a recipe to yourself or someone else. Hope that helps!
Let me know how it goes with your egg wraps! Thanks
-B.J.W.
Why is the egg white powder and the gum ingredient important to get a successful wrap?
Hi Julie
Because without these two ingredients, it’s not going to work to create the copycat Egglife wrap.
I tried it with just egg whites. Basically, the egg white powder helps fluff it up the mixture and sort of add dryness (like flour does) or else you wind up with a flat, wet egg white omelet. The xanthan gum helps to gel the mixture up a bit and emulsify it all together.
Hope that helps!
Is cream of tarter the same as egg white powder?
Hi Paula
No, cream of tartar is used to help stiffen liquid egg whites in my other egg white bread recipe.
You’re going to have to use egg white powder for this recipe to work. I listed all of the brands I’ve used, in the Notes section of my egg white bread/rolls recipe here:
https://ketolish.us/recipes/psmf-bread-rolls/
Hope that helps.
I haven’t tried the Egglife wraps ~ not available in my town.
I am wanting to try the cinnamon wraps. Do you have a recipe for these?
Thank you!
No, I don’t. Sorry.
You could just try cinnamon and sweetener in this recipe instead of the spices listed. Experiment!
Tried 3 times, and this recipe isn’t working out for me. 🙁
First time, used a small fry pan. Not big enough to turn it over.
Second time, tried a large pan. Too big to turn.
3rd time, medium sized nonstick pan. It’s an older pan and you didn’t say to use spray or oil. It stuck to the pan.
Tried again, same pan. After scrubbing it clean. Used spray. It still stuck
I don’t know how to make this so it would work. I will scramble to rest of the batter with oil tomorrow for breakfast. I give up.
Unless you have suggestions…
If you turn your heat down to low/medium and wait a while the egg mixture should lift itself away from the pan, to my understanding. If you’re having to “unstick” it that side may not yet be done.
Hi Natalie,
That’s exactly what I did too. These are not very quick to make. Slow and easy does it.
I first made these from Maria Emmerich’s recipe which called for 2T of gelatin. They were great but didn’t turn out too well. So I subbed the gelatin instead of xanthum gum just to see if it would work. And it did. I especially liked getting 7 wraps from your recipe and cooking them in the skillet worked way better than in the oven where some of the batter ran off and made them asymmetrical. Thanks so much.
Thanks for the tip, Pamela! Glad you liked it.
What kind of gelatin and could you taste it?
Did you use 2 Tbsp of gelatin in this recipe also? Instead of the 1/4 tsp gum? The egglife wraps are great to dehydrate in pieces for a crunchy snack!
Have you tried to make “egglife noodles” with this recipe?
(Once I find egg white powder, this recipe will be on my to-do this!)
Hi Patricia,
No, I have not & probably won’t.
We make noodles out of these all the time! Cut them into strips and boil for a couple of minutes and bam! You have noodles! Best substitute I have ever had!
Can I use Bob’s Red Mill Egg Replacer or is that something different?
Hi Sandy
I’ve never heard of that product and it sounds more like flax egg, or vegan egg (both not appropriate for this, if I’m correct, and will not work). I only use eggs or dried powdered 100% egg whites.
I also list the brands of egg white powder I’ve used (without any issues) in psmf bread/rolls recipe post, under the “Notes” section: https://ketolish.us/recipes/psmf-bread-rolls/
As long as the ingredients are nothing but egg whites, you should be fine.
Can you use one cup of eggs with the yolks? I know this will not be a clone of egg life, but would this recipe still work?
Hi Paul, you’d have to try it yourself. That just sounds like an omelet to me. Not something I care to do.
You’re going to basically wind up with an omelet. I wouldn’t recommend that if you’re looking to copy Egglife wraps, but you can certainly try it out. It’s not for me.
Thank you for this recipe, it is my go to for wraps, so easy! I love adding cinnamon and a sweetener and spreading peanut butter on them and rolling them up.
Glad you like it, Kim! Take care.
Hi,
Can these be made and then taken to work to eat cold for lunch ?
Thanks
Absolutely can! I prefer to warm them up a bit, but to each their own! Note the section where you can keep them in the freezer, too. Just take them out and let them thaw on the counter for a bit before using.
Can you use whole powder egg instead of egg white powder?
Thank you
Chelsea
Hi Chelsea
Whole egg powder would just make an omelet. It’s the egg white powder that is required to make the Egglife Copycat Egg White Wraps.
Can these be made in the microwave
Hi Kim
No, I would not think so.