Egg Substitute Calculator
The quantity of a chosen egg replacement for the number of eggs in a recipe — flax or chia egg, applesauce, banana, silken tofu, yoghurt, aquafaba or a commercial replacer — and what each is good for.
Eggs bind, leaven, add moisture and richness; no substitute does all four, so pick by what the recipe needs.
How the egg substitute calculator works
Eggs bind, leaven, add moisture and richness; no substitute does all four, so pick by what the recipe needs. A flax or chia egg (1 tbsp ground seed to 3 tbsp water, rested ten minutes) binds well in muffins and cookies. Applesauce or mashed banana add moisture to dense bakes. Aquafaba whips like egg white for meringue and mousse. None works for a dish that is mostly egg.
Formula: quantity = eggs × amount per egg for the chosen substitute
Worked examples
| Inputs | Use | Note |
|---|---|---|
| Two eggs as flax eggs | 2 tbsp ground flaxseed | 2 tbsp flax + 6 tbsp water |
| Three eggs as applesauce | ¾ cup unsweetened applesauce | ¾ cup |
| One egg as aquafaba | 3 tbsp aquafaba (liquid from a can of chickpeas) | 3 tbsp |
FAQFrequently asked questions
Which substitute is closest to a real egg?
None is universal. For binding, a flax or chia egg; for moisture, applesauce or yoghurt; for lift, the vinegar-and-bicarbonate pair; for whipping, aquafaba. Commercial replacers are a fair general compromise.
Can I replace all the eggs in any recipe?
Up to two or three eggs in a recipe where they are one ingredient among many, yes. A recipe built on eggs — sponge, soufflé, custard, omelette — needs a recipe written for the substitute, not a swap.
What is aquafaba?
The liquid from a can of chickpeas (or from cooking them). Its proteins and starches foam like egg white: 3 tablespoons whipped with a pinch of cream of tartar makes a stable meringue.
Does a flax egg change the flavour?
Slightly nutty, and it darkens pale batters. Golden flaxseed is milder than brown; chia is more neutral but the seeds show unless ground.
Where these figures come from
- US FDA — Safe Minimum Internal Temperatures — the internal temperatures the roasting calculator targets
- NIST SP 811 — Guide for the Use of the International System of Units — the exact weight and volume conversions used throughout
- Food Standards Australia New Zealand — food safety and labelling standards
Last checked: September 2026. Baking ratios follow standard baker's percentage practice; roasting guidance follows published safe internal temperatures.