Egg Substitute Calculator

How this works

A whole egg contributes three things to a recipe: it binds ingredients together, it helps a batter leaven (rise) by trapping air or steam, and it adds moisture and richness. Most plant-based substitutes are strong at one or two of these jobs but not all three, which is why a substitute that works beautifully in a batch of cookies can fall flat in a sponge cake.

Flax and chia "eggs" (ground seed plus water, rested until gel-like) are good binders with some moisture but add almost no lift. Aquafaba (the liquid from a can of chickpeas) whips up like egg whites and is the closest thing to real leavening power. Applesauce and mashed banana add moisture and a little binding but no structure or lift, and they add their own flavor. Commercial egg replacers (starch- and leavening-based powders) are formulated to approximate both binding and leavening at once.

Source: Ratios reflect widely published vegan-baking substitution guides, including The Vegan Society's egg-replacement chart and Bob's Red Mill's ground flaxseed "egg" instructions.