Egg replacer is not made with eggs but has potato starch with other leavening agents. You are probably seeing just plain egg whites in a box (for people trying to control cholesterol and increasing protein in their diets). The benefit of using an egg replacer over flaxseed powder is that the replacer will not have the small flecks visible. I said “boxed” cakes (chocolate) and brownies because they are convenient but you can use it in homemade recipes as well.

Thanks again.

Thanks a lot for your help.

The proportion is 1 Tbsp of Flax seed powder to 3 Tbsp of water for each egg. A large egg is approximately 4 Tbsp. So yes, to replace two eggs, you need 6 Tbsp of water and 9 Tbsp for 3 eggs. Usually, you will not taste the flax seed but you will see them as they are dark in color. This substitute works great for things like boxed brownie mix or cakes that have a lot of other things going on so you don’t notice the small flecks. It is very noticeable in white cakes. Also, if egg is a primary ingredient in the recipe (example: 3-4 eggs), I would not suggest you use this substitute. You may be better off with a store bought egg replacer.

I am finally ready to use flaxseed powder in place of eggs. Even though you were pretty clear, i still want to make sure about the proportions. If a recipe calls for 2 or 3 eggs, do I take 6 tbsp of water for 2 eggs and 9 tbsp of water for 3 eggs? Will this affect the taste of any of the baked product that require eggs or it will taste the same?

Please advice. Thank you.