Egg Substitute Calculator
Enter the number of eggs to replace. Get exact amounts for 8 different substitutes in grams and tablespoons.
Egg Substitute Calculator
Flax Egg
Best for cookies, muffins, quick breads
1 tbsp ground flaxseed + 3 tbsp water, rest 5 min
Chia Egg
Neutral flavor, good in most baked goods
1 tbsp chia seeds + 3 tbsp water, rest 10 min
Unsweetened Applesauce
Adds moisture and light sweetness
Adds slight apple flavor; reduce sugar slightly
Mashed Ripe Banana
Best for pancakes, muffins, banana breads
¼ medium banana; will add banana flavor
Plain Yogurt
Good for cakes and quick breads
Works with both dairy and non-dairy yogurt
Commercial Egg Replacer
Most neutral — works in any recipe
Follow package instructions; typically 1½ tsp powder + 2 tbsp water
Aquafaba
Best for meringues, mousses, light cakes
Liquid from canned chickpeas; whips like egg whites
Silken Tofu
Dense baked goods, brownies
Blend until smooth; adds moisture and protein
Which Egg Substitute Should You Use?
Different substitutes work better in different recipes. Use this guide to choose:
| Substitute | Best For | Flavor Impact |
|---|---|---|
| Flax Egg | Cookies, muffins, quick breads | Slight nutty flavor |
| Chia Egg | Muffins, pancakes, bars | Very neutral |
| Applesauce | Muffins, cakes, quick breads | Light apple sweetness |
| Banana | Pancakes, muffins, banana bread | Strong banana flavor |
| Yogurt | Cakes, muffins, scones | Slight tang |
| Silken Tofu | Brownies, dense cakes | Neutral |
| Aquafaba | Meringues, mousses, macarons | Neutral |
| Commercial Replacer | Any baked good | Neutral |
What Do Eggs Actually Do in Baking?
- Structure: Proteins coagulate on heating to set the shape
- Leavening: Beaten eggs trap air, helping things rise
- Moisture: Eggs add liquid to the batter
- Binding: Lecithin in egg yolks holds ingredients together
- Richness: Fat in egg yolks adds flavor and tenderness
No single substitute does all of these. For complex recipes with many eggs, you may need to combine substitutes.