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Egg Substitute Calculator

Written by · Updated August 13, 2026

Out of eggs, or baking vegan? Choose what you’re making and how many eggs you need to replace, get the substitutes that actually work, with exact amounts.

Flax egg vegan

1 tbsp ground flaxseed + 3 tbsp water

For 1 egg · Binding

Mix and rest 5 minutes until gel-like. Adds a subtle nutty flavor; a reliable all-rounder.

Chia egg vegan

1 tbsp chia seeds + 3 tbsp water

For 1 egg · Binding

Like a flax egg; gels in 5–10 minutes. Leaves tiny specks.

Unsweetened applesauce vegan

1/4 cup unsweetened applesauce

For 1 egg · Moisture

Great for moist, tender bakes. Reduce other sugar slightly; not for structure-heavy recipes.

Mashed banana vegan

1/4 cup mashed ripe banana

For 1 egg · Moisture

Adds moisture and a banana flavor, best where that’s welcome.

Plain yogurt

1/4 cup plain yogurt

For 1 egg · Moisture

Adds moisture and a little tang. Use dairy-free yogurt to keep it vegan.

Blended silken tofu vegan

1/4 cup silken tofu, blended smooth

For 1 egg · Structure + moisture

Neutral flavor; good for dense, fudgy bakes. Blend until completely smooth.

Aquafaba (chickpea brine) vegan

3 tbsp aquafaba

For 1 egg · Leavening / airy

Whips like egg whites, the go-to for meringues and light, airy bakes.

Baking soda + vinegar vegan

1 tsp baking soda + 1 tbsp vinegar

For 1 egg · Leavening

Creates lift for light, fluffy cakes and cupcakes. No binding power.

Commercial egg replacer vegan

1 1/2 tsp egg-replacer powder + 2 tbsp water

For 1 egg · All-purpose

Follow the package, but roughly this per egg. Consistent across most recipes.

How to replace eggs in baking

Eggs do different jobs, binding, moisture and leavening, so the best substitute depends on what you’re making. Pick your recipe type above to see the swaps that work, with the exact amount per egg.

Which substitute for which job?

  • Binding (cookies, muffins, breads): flax or chia egg.
  • Moisture (cakes, brownies, quick breads): applesauce, mashed banana or yogurt.
  • Leavening / airy (meringues, light cakes): aquafaba, or baking soda + vinegar.
  • All-purpose: a commercial egg replacer is the most consistent.

Most substitutes work well up to 2–3 eggs. Beyond that, recipes that rely heavily on eggs (like sponge cakes) are harder to convert.

Frequently asked questions

What can I use instead of eggs in baking?

It depends on the egg’s job. For binding (cookies, breads) use a flax or chia egg; for moisture (cakes, brownies) use ¼ cup applesauce, mashed banana or yogurt; for airy lift use aquafaba. A commercial egg replacer works across most recipes.

How much applesauce replaces one egg?

Use ¼ cup (about 60 g) of unsweetened applesauce per egg. It adds moisture, so it’s best in cakes, muffins and brownies rather than recipes that need structure.

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