Egg Substitute Calculator
Calculate egg substitutes for vegan baking and egg-free cooking.
Results
Egg substitutes are essential for vegan baking, egg allergies and when you simply run out of eggs. Different substitutes work better for different purposes - flax and chia eggs add binding, applesauce and banana add moisture, aquafaba can be whipped like egg whites. This calculator gives you exact amounts for any number of eggs.
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Frequently asked questions
Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) are the most versatile. They work in muffins, cookies, pancakes and quick breads. For cakes, applesauce or yogurt adds more moisture.
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until it becomes gel-like. This replaces 1 egg in most recipes.
Yes, applesauce (1/4 cup per egg) or yogurt (1/4 cup per egg) work best for cakes. They add moisture and help with structure. Reduce other liquids slightly.
Aquafaba is the liquid from canned chickpeas. 3 tablespoons replaces 1 egg. It can be whipped like egg whites for meringues, macarons and mousses.
Most recipes work well replacing 1-3 eggs. Above 3 eggs, the substitute may noticeably change texture. For recipes relying heavily on eggs (like angel food cake), substitution is not recommended.