Egg Substitute Calculator

Eggs do three different jobs in a recipe — binding, leavening, and moisture — and not every substitute covers all three. Enter how many eggs your recipe calls for to see amounts for six common substitutes, with a note on what each one is actually good at.

How this works

A whole egg contributes three things to a recipe: it binds ingredients together, it helps a batter leaven (rise) by trapping air or steam, and it adds moisture and richness. Most plant-based substitutes are strong at one or two of these jobs but not all three, which is why a substitute that works beautifully in a batch of cookies can fall flat in a sponge cake.

Flax and chia "eggs" (ground seed plus water, rested until gel-like) are good binders with some moisture but add almost no lift. Aquafaba (the liquid from a can of chickpeas) whips up like egg whites and is the closest thing to real leavening power. Applesauce and mashed banana add moisture and a little binding but no structure or lift, and they add their own flavor. Commercial egg replacers (starch- and leavening-based powders) are formulated to approximate both binding and leavening at once.

Source: Ratios reflect widely published vegan-baking substitution guides, including The Vegan Society's egg-replacement chart and Bob's Red Mill's ground flaxseed "egg" instructions.

Frequently asked questions

Which egg substitute works best for leavening in cakes?

Aquafaba (chickpea can liquid) whips up closest to egg whites and gives the most lift, followed by a commercial egg replacer formulated with leavening agents. Flax, chia, applesauce, and banana add very little rise.

Can I use applesauce or mashed banana in any recipe that calls for eggs?

They work best in quick breads, muffins, and dense cakes where the egg's main job is moisture and mild binding. They're a poor swap in recipes like soufflés, custards, or angel food cake where eggs provide most of the structure.

How do I make a flax egg?

Stir 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for about 5 minutes until it thickens into a gel, then use it exactly as you would a beaten egg.

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