Egg Substitute Calculator
How much applesauce, banana, flax, chia, yogurt or aquafaba replaces the eggs in your recipe.
How it works
Per egg: flax/chia = 1 tbsp + 3 tbsp water · applesauce = ¼ cup · banana = ½ · yogurt = ¼ cup · aquafaba = 3 tbsp
Eggs do three jobs — bind, moisten and leaven — and no single substitute does all three, which is why the right swap depends on the recipe. Flax and chia "eggs" form a binding gel and are the safest general replacement. Purées (applesauce, banana, yogurt) bind and moisten but add no lift, so cakes come out denser. Aquafaba whips like egg white and is the one substitute that provides real aeration and structure.
Worked example
For 2 eggs, a flax egg is 2 tbsp ground flaxseed stirred into 6 tbsp water and left 5 minutes to gel. The same 2 eggs could instead be ½ cup applesauce, 1 mashed banana, or 6 tbsp aquafaba whipped to soft peaks.
Frequently asked questions
How many eggs can I realistically replace?
One or two swap cleanly. Beyond that the eggs are doing structural work no purée can match, and the bake turns gummy or dense. For egg-heavy recipes (custards, angel food, quiche) there is no straight substitute — choose a recipe built to be eggless.
Will a flax or banana egg change the flavor?
Flax and chia add a mild nutty note that disappears in most spiced or chocolate bakes. Banana is distinctly banana — great in muffins, wrong in a vanilla cake. Applesauce, yogurt and aquafaba are essentially flavor-neutral.
What replaces an egg for binding meatballs or breading?
For binding, skip the sweet purées: a flax egg, a spoon of tomato paste, or a little mashed potato holds meatballs together, and a milk-and-flour slurry or plain water helps breading stick.
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This calculator is for educational purposes. Double-check important results before acting on them.