Egg Substitute Calculator
1 egg ≈ ¼ cup applesauce, ¼ cup mashed banana, 1 tbsp ground flax + 3 tbsp water, etc.
Result
Replace 2 eggs
3 options
Multiply each by 2.
- Flax egg2 × 1 tbsp ground flax + 3 tbsp water (rest 5 min)
- Chia egg2 × 1 tbsp chia + 3 tbsp water (rest 5 min)
- Aquafaba2 × 3 tbsp chickpea liquid
Step-by-step
- Pick role-appropriate substitute.
- Multiply per-egg ratio by 2.
How to use this calculator
- Enter egg count + role.
- Pick substitute and multiply.
About this calculator
Eggs serve multiple roles in baking: binding (cookies), leavening (cake structure), and moisture/richness. No single perfect substitute — match to role. Best binders: flax egg, chia egg, aquafaba (3 tbsp = 1 egg). Best for moisture/density: applesauce, mashed banana (¼ cup = 1 egg). For lift: commercial egg replacer (Bob's Red Mill) or aquafaba whipped. More than 3 eggs hard to replace cleanly — recipe may not work vegan-converted.
Frequently asked
Flax egg works in 80% of baking applications — neutral flavor, good binder, slight moisture.
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