Egg Substitute Calculator

Out of eggs, baking vegan, or cooking around an allergy? Pick a substitute and the calculator works out the exact amount for any number of eggs. The right choice depends on what the egg is doing in the recipe, and on what you have in the cupboard:

  • Cakes, muffins, and brownies: applesauce, mashed banana, plain yoghurt, silken tofu, or pumpkin puree (1/4 cup per egg). Banana and pumpkin add flavour; applesauce and yoghurt stay neutral.
  • Cookies and pancakes: flax egg or chia egg. Stir ground seeds into water and let them rest for 5 minutes until they gel, then fold into the dough.
  • Meringues, macarons, and royal icing: aquafaba (the brine from a tin of chickpeas) is the only common substitute that whips into stiff peaks like real egg white.
  • Light sponges that need lift: aquafaba for air, or 5 ml of white vinegar plus 1 teaspoon of baking soda for chemical leavening.
  • Vegan baking with what's on hand: every option here is dairy-free except plain yoghurt; swap that for a plant-based yoghurt and the whole list works for vegan bakes.

Calculate Substitute

Binding (cookies, muffins, pancakes).

For 1 egg you'll need:

Ground Flaxseed7.00
Water45.00

Tip: stir the seeds into the water and let it rest for 5 minutes until it thickens to a gel before adding to your batter.

Why Substitute Eggs?

People reach for an egg substitute for three reasons: vegan baking, an egg allergy or intolerance in the household, or running out of eggs mid-recipe. The substitutes below cover all three. Most are pantry staples (applesauce, mashed banana, yoghurt, vinegar, and baking soda), and a few specialist ingredients (aquafaba, ground flaxseed, chia seeds) work brilliantly when you have them on hand. Picking the right substitute depends on what the egg is doing in the recipe: binding, adding moisture, or providing lift.

Choosing the Right Egg Substitute

Vegan Egg Substitutes

For binding (cookies, muffins, pancakes), a flax egg or chia egg works best. Stir 7 g of ground flaxseed (or 10 g of chia seeds) into 45 ml of water and rest the mixture for 5 minutes until it gels. For moisture (cakes, brownies, quick breads), 1/4 cup of applesauce, mashed banana, pumpkin puree, or silken tofu replaces one egg cleanly. Plain yoghurt also works at the same 1/4 cup ratio. Choose a plant-based yoghurt to keep the bake vegan. For leavening, 45 ml of aquafaba (or 5 ml of white vinegar mixed with 1 teaspoon of baking soda) adds the lift an egg would normally provide.

Egg White Substitutes

When a recipe calls specifically for whites (meringues, royal icing, macarons, mousses), aquafaba is the closest analogue. Use 30 ml of aquafaba per egg white; it whips into stiff peaks like real egg white. For binding-only uses where whipping is not required, a smaller flax egg (5 g ground flaxseed plus 30 ml water) is a workable second choice.

Frequently Asked Questions

What can I use instead of eggs in baking?
Common vegan egg substitutes include flax egg (7 g ground flaxseed plus 45 ml water), chia egg (10 g chia plus 45 ml water), aquafaba (45 ml per egg), 1/4 cup of applesauce, mashed banana, plain yoghurt, silken tofu, or pumpkin puree, and 5 ml of white vinegar with 1 tsp baking soda for leavening. The right choice depends on whether you need binding, moisture, or lift. Use the calculator above to get exact amounts. Open the calculator
How much applesauce equals one egg?
Use 1/4 cup of unsweetened applesauce (about 62 g) per whole egg. It works best in cakes, muffins, and brownies where moisture matters more than structure. For two or more eggs, scale linearly: 2 eggs = 1/2 cup (125 g). Open applesauce converter
Can aquafaba replace eggs?
Yes. Aquafaba is the brine from a tin of chickpeas and behaves remarkably like egg. Use 45 ml per whole egg or 30 ml per egg white. It is the only common substitute that whips into stiff peaks, so it is the go-to choice for vegan meringues, mousses, and macarons. Open aquafaba converter
What's the best egg substitute for cookies?
A flax egg (7 g ground flaxseed plus 45 ml water, rested for 5 minutes) is the most reliable substitute for cookies. It binds the dough without adding extra sweetness or moisture. A chia egg (10 g chia plus 45 ml water) works the same way and gives a slightly denser, chewier cookie. Open ground flaxseed converter
What's the best egg substitute for cakes?
For tender, moist cakes, 1/4 cup of applesauce, mashed banana, yoghurt, or silken tofu per egg works well. If the cake also needs a lift (sponges, light layer cakes), aquafaba (45 ml per egg) or 5 ml white vinegar plus 1 tsp baking soda are better choices because they add air or activate the leavening. Open applesauce converter
How do I replace only the egg whites?
Aquafaba is the closest match for egg whites. Use 30 ml per white. It is the only egg-white substitute that whips into stiff peaks, making it perfect for meringues, royal icing, and macarons. For binding-only roles where whipping is not needed, a smaller flax egg (5 g ground flaxseed plus 30 ml water) also works. Open aquafaba converter

Other Ingredients

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