Egg Replacer Calculator
One egg is not one egg: flax eggs, applesauce, mashed banana, yogurt and commercial replacers all work differently. Pick the role the egg plays and get the right swap.
Pick the job that matters most. One replacer cannot do all three jobs as well as an egg.
Replace 2 eggs — binding (holds it together)
Flax egg — 1 tbsp ground flaxseed + 3 tbsp water, rested 5 min × 2
For 2 eggs you need 2 × 1 tbsp ground flaxseed + 3 tbsp water, rested 5 min.
Best all-rounder for muffins, cookies and quick breads. Binds well but adds no lift — add 1/2 tsp baking powder per egg if the recipe needs rise.
When not to substitute: meringue, custard, angel food cake and other recipes where eggs are the star have no good substitute — choose a different recipe.
Formula used: 1 egg ≈ 1 flax egg (1 tbsp flax + 3 tbsp water) ≈ 1/4 cup applesauce ≈ 1/4 cup mashed banana ≈ 1/4 cup yogurt ≈ 1 tsp soda + 1 tbsp vinegar. The right choice depends on the egg's role.
How the egg replacer calculator works
Eggs do three jobs in baking: they bind, they leaven, and they add moisture and richness. The right replacer depends on which job matters most. For binding, 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (a "flax egg") replaces one egg. For moisture, 1/4 cup of applesauce or mashed banana replaces one egg. For richness, 1/4 cup of yogurt or silken tofu works. Pick the role and the tool gives the swap and the amount per egg.
Watch out for
No replacer does all three jobs as well as an egg. Flax eggs bind well but do not leaven, so cakes can be dense — add 1/2 teaspoon of baking powder per egg if the recipe needs lift. Banana adds flavour, so it suits muffins and banana bread, not vanilla cake. And in recipes where eggs are the star — meringue, custard, angel food cake — there is no good substitute; choose a different recipe.
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