Egg Substitute Calculator
Find the right egg replacement amounts for baking.
Covers flax, chia, applesauce, banana, yogurt, and more by number of eggs.
Egg Substitute Amounts
Egg substitutes are essential for vegan baking, egg allergies, or when you simply run out of eggs. Different substitutes work better for different purposes.
Eggs serve three main functions in baking:
- Binding: Holding ingredients together (cookies, muffins, pancakes)
- Leavening: Adding lift and structure (cakes, soufflés)
- Moisture: Adding liquid and richness (brownies, quick breads)
Common substitutes per 1 egg:
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min). Best for: binding in cookies, muffins.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water (let sit 5 min). Best for: binding, similar to flax.
- Mashed banana: 1/4 cup (about half a banana). Best for: moisture in sweet recipes.
- Applesauce: 1/4 cup unsweetened. Best for: moisture in muffins, cakes.
- Silken tofu: 1/4 cup blended smooth. Best for: binding and moisture in dense baked goods.
- Yogurt: 1/4 cup plain yogurt. Best for: moisture and tenderness in cakes.
- Commercial egg replacer: Follow package directions (usually 1.5 tsp powder + 3 tbsp water).
- Aquafaba: 3 tbsp (liquid from canned chickpeas). Best for: leavening, can be whipped like egg whites.
- Vinegar + baking soda: 1 tsp vinegar + 1 tsp baking soda. Best for: leavening in cakes.
Important notes:
- Banana and applesauce add sweetness and flavor. Reduce sugar slightly if using these.
- Flax and chia add a slightly nutty flavor and work best in whole-grain or nut-based recipes.
- For recipes needing more than 3 eggs, substitutes become less reliable. Consider a different recipe.
- Aquafaba is the closest substitute for whipped egg whites in meringues and macarons.