For our egg replacement cost analysis we used a muffin formula that called for 13.0 kg of whole eggs with a 100.0 kg of total ingredients in the formula. Citri-Fi and water were used to replace 15%, 20% and 25% of whole liquid eggs. The ratio of Citri-Fi to water used to replace eggs ranged from one part of Citri-Fi to 17, 19 and 21 parts water. The cost analysis is based on the current cost of eggs at $1.17/kg (2/19/2010 price) and the average price of Citri-Fi at $7.20/kg. Our calculations below show that using Citri-Fi and water to replace eggs creates a cost savings in every scenario! For example, to determine cost savings using a 1:17 ratio, divide the price of Citri-Fi by 18, and compare that to the price of eggs to see an immediate 65.8% savings in egg costs. In the most cost effective scenario, Citri-Fi and water can reduce egg costs by 71.9%. Partially replacing eggs with Citri-Fi and water is an effective method to reduce costs and improve margins and nutrition without reducing quality.