Egg Substitution Calculator for Baking

Egg Substitution Guide

Why Eggs Are Hard to Replace

Eggs perform multiple functions in baking: binding (holding ingredients together — proteins denature and set). Leavening (trapped air from beating, plus CO2 from reaction with leavening agents). Moisture (eggs are approximately 75% water). Emulsification (lecithin in yolks emulsifies fat and water). Structure (proteins provide structural support in cakes and custards). Colour and flavour. No single substitute replicates all functions — choose based on the primary role eggs play in your specific

Best Substitutes by Function

For binding (cookies, brownies): flax egg (1 tbsp ground flax + 3 tbsp water, rest 5 min), chia egg (1 tbsp chia seeds + 3 tbsp water), banana (¼ cup mashed per egg). For leavening (cakes, muffins): aquafaba beaten (3 tbsp per egg), commercial egg replacer, 1 tbsp vinegar + baking powder combination. For moisture: applesauce (¼ cup per egg), yoghurt (¼ cup), silken tofu blended (¼ cup). For emulsification (creamy textures): silken tofu blended (¼ cup), commercial products (JUST Egg). For meringu

Flax and Chia Eggs

Flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water. Mix and rest 5-10 minutes until gel forms. Provides: binding, some moisture. Works best in: dense baked goods (brownies, cookies, dense cakes). Imparts slight nutty flavour. Does not provide leavening. Chia egg: 1 tablespoon chia seeds + 3 tablespoons water. Rest 5-15 minutes. Similar to flax egg in function. Slightly firmer gel. Can be whole seeds (add texture) or ground (more neutral). Both are excellent for vegan and allergy baking

Aquafaba

Aquafaba (chickpea water): the brine from a can of chickpeas. 3 tablespoons per egg, or 2 tablespoons per egg white. Can be whipped to stiff peaks like egg whites — the breakthrough discovery for vegan baking (2014). Used for: meringues, macarons, angel food cake, mousse, mayo, aioli. Flavour: very mild — essentially neutral when baked. Recipes using aquafaba: vegan meringue cookies (equal parts aquafaba and caster sugar). Vegan chocolate mousse. Aquafaba fails at: yolk functions (emulsification