You can use a commercial egg replacer instead of an egg at a ratio of 1 1/2 teaspoons of powder mixed with 2 tablespoons of water per egg — and always follow the packet. That last part matters, because commercial egg replacers are not all the same: different brands use different blends of starches, gums and leavening agents, and the ratio on the packet is calibrated for that specific blend. The ratio on this page — 1 1/2 teaspoons of powder plus 2 tablespoons of water per egg — is the standard for the most common brands, and it is the figure in our data, but if your packet says something different, follow the packet. A commercial egg replacer is the most reliable, most flavour-neutral egg substitute in baking, and it is the one to use when you need a result you can count on.

Commercial egg replacers are powders made from potato starch, tapioca starch, baking soda, cream of tartar and a gum such as xanthan or guar. They are designed to do the three things an egg does in a muffin or a cake — bind, moisten and leaven — without any of the flavour, colour or allergen issues of the other substitutes. A cake made with a commercial egg replacer tastes of the cake, not of banana, flax or chickpeas. That neutrality is its greatest strength, and it is why professional vegan bakeries use commercial replacers rather than flax eggs: the result is consistent, batch after batch, with no variation in flavour or texture.

The ratio, in a table

The table below converts eggs to commercial egg replacer for the amounts you are most likely to meet, using the standard ratio of 1 1/2 teaspoons of powder plus 2 tablespoons of water per egg. Always check your packet — some brands use 1 teaspoon of powder, and some use a different amount of water.

Eggs called for Powder Water Notes
1 egg 1 1/2 teaspoons 2 tablespoons Follow the packet
2 eggs 1 tablespoon 4 tablespoons (1/4 cup)
3 eggs 1 1/2 tablespoons 6 tablespoons
4 eggs 2 tablespoons 8 tablespoons (1/2 cup) At the limit
5 eggs 2 1/2 tablespoons 10 tablespoons Not recommended
6 eggs 3 tablespoons 12 tablespoons (3/4 cup) Not recommended

One large egg weighs about 50 grams, and a prepared commercial egg replacer — 1 1/2 teaspoons of powder (about 5 grams) plus 2 tablespoons of water (30 grams) — weighs about 35 grams, which is lighter than an egg. If you are weighing ingredients, that difference is small enough not to matter in most recipes, but it is worth knowing: the replacer adds less weight than the egg it replaces, so the batter will be slightly lighter. Mix the powder and water together until smooth, and use it immediately — the leavening agents start working as soon as they are wet.

Worked examples

Example 1: A vegan vanilla cake that tastes of vanilla

A vanilla cake recipe calls for 2 eggs. Replace them with 2 tablespoons of egg replacer powder mixed with 4 tablespoons of water. The cake will be moist and tender, with a fine crumb and a clean vanilla flavour — no banana, no nuttiness, no beany taste. This is the recipe where a commercial replacer earns its keep: a vanilla cake is the hardest recipe to make with a flavoured substitute, because there is nowhere for the substitute's flavour to hide, and a commercial replacer has no flavour to hide.

Example 2: Cookies for a school party with allergies

A cookie recipe calls for 1 egg, and you are baking for a class where several children have egg allergies. Replace the egg with 1 1/2 teaspoons of replacer powder mixed with 2 tablespoons of water. The cookies will be crisp at the edges and soft in the middle, with no egg flavour and no risk to the allergic children. Commercial egg replacers are also usually free of the other common allergens — check the label — which makes them the safest choice for allergy baking.

Example 3: A quick bread when the eggs have run out

A quick bread recipe calls for 2 eggs, and you have no eggs in the fridge but a box of egg replacer in the cupboard. Replace them with 1 tablespoon of powder mixed with 1/4 cup of water. The bread will be moist and tender, with a good rise — the replacer's baking soda and cream of tartar give it a little extra lift, which compensates for the missing eggs. This is the practical rescue use: a box of egg replacer keeps for a year in the cupboard, and it is there when the eggs are not.

What changes in the result

Three things change when you swap a commercial egg replacer for a real egg. First, almost nothing in flavour: the replacer is flavourless, so the bake tastes of its own flavourings. That is its greatest advantage over fruit purees and seed eggs. Second, the texture: the bake will be slightly denser and less rich than the egg version, because the replacer has no fat and no protein comparable to an egg's — but the difference is smaller than with any other substitute, because the replacer's starches and gums are designed to mimic an egg's binding and leavening. Third, the colour: the bake will be very slightly paler, because there is no yolk to add golden colour. In a chocolate cake, that does not matter; in a vanilla cake, it is barely noticeable.

The practical consequence is that a commercial egg replacer is the most reliable and most neutral egg substitute, and the best choice when consistency matters — for allergy baking, for a vanilla cake, for a recipe you are making for the first time and cannot afford to get wrong. It is not the cheapest substitute, and it is not the most nutritious, but it is the most predictable.

When not to substitute

Do not use a commercial egg replacer in meringues, custards, angel food cake, or any recipe where egg is the main structure. No powder can whip to peaks or set into a custard. Do not use it in a recipe that calls for more than three eggs — beyond that, the recipe relies too heavily on eggs, and no replacer can carry the structure. Do not use it past its expiry date: the leavening agents lose their power, and the bake will be flat. And do not use it in a recipe where the egg's richness is essential — a pound cake, a rich brioche — because the replacer has no fat and the result will be leaner. The swap is for muffins, quick breads, cakes, cookies and pancakes, where the egg's job is binding, moisture and a little leavening.

One more caution: different brands have different ratios, and some are designed for specific uses — one brand may be best for cakes, another for cookies. Read the packet, follow its ratio, and if you are switching brands, test the recipe once before relying on it. The ratio on this page is the standard, but the packet is the authority.

Frequently asked questions

How much commercial egg replacer do I use instead of 1 egg?

Use 1 1/2 teaspoons of powder mixed with 2 tablespoons of water per egg — about 35 grams prepared. That is the standard ratio for the most common brands. Always check your packet, because some brands use a different ratio, and the packet is calibrated for that specific blend.

Which commercial egg replacer is best?

The most widely available brands — Bob's Red Mill, Ener-G, and Orgran — are all reliable and work at the standard ratio. Bob's Red Mill is the most common and is widely available. Ener-G is the longest-established and is designed for allergy baking. Orgran is popular in Australia and the UK. Any of them will work; choose the one you can buy easily, and stick with it so you learn its behaviour.

Can I use a commercial egg replacer in a cake?

Yes — it is the best egg replacer for a cake, especially a vanilla or white cake, because it is flavourless and will not change the cake's taste or colour. The cake will be slightly denser than the egg version, but the difference is smaller than with any other substitute. Do not use it in a sponge cake or an angel food cake, where the egg provides the structure.

Does a commercial egg replacer work in cookies?

Yes. Cookies made with a commercial egg replacer are crisp at the edges and soft in the middle, with no flavour change. It is a good choice for allergy baking, where the other substitutes might introduce a new allergen — flax is a seed, soy is in tofu, and chickpeas are a legume. Check the label of your replacer for its own allergen information.

How long does egg replacer powder keep?

Unopened, it keeps for a year or more — check the date on the box. Once opened, keep it in an airtight container in a cool, dry place, and use it within six months. If the powder has clumped or smells stale, replace it. The leavening agents lose their power over time, so an old replacer will give a flat bake.

Is a commercial egg replacer vegan?

Yes, almost always. Commercial egg replacers are made from starches, gums and leavening agents, with no animal products. Check the label to be sure — a few brands contain whey or other dairy derivatives — but the major brands are vegan. They are also usually gluten-free, though you should check the label if that matters.

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