Egg Substitute Tool
Bake without limits. Whether you're vegan, have an allergy, or just ran out of eggs, find the exact amount of any alternative to keep your recipe on track.
Best for muffins, cakes, and brownies. Adds moisture but no lift.
How to Choose the Right Substitute
I genuinely believe that you don't need eggs to make delicious baked goods, but you do need to understand **why** the egg was in the recipe to begin with. Eggs provide three main functions: binding, leavening (lift), and moisture. Choosing the right substitute depends on which of these your recipe needs most.
Applesauce & Banana: These are excellent for **moisture**. They work best in dense baked goods like muffins or quick breads. Note that they can make the finished product slightly heavier.
Flax & Chia Seeds: When mixed with water, these become gelatinous and act as a powerful **binder**. This is perfect for cookies, pancakes, and waffles.
Substitution Ratios (Per 1 Egg):
- Applesauce: 1/4 cup (preferably unsweetened).
- Banana: 1/2 of a ripe banana, mashed.
- Flax Seed: 1 tbsp ground flax + 3 tbsp warm water (let sit for 5 mins).
- Yogurt/Buttermilk: 1/4 cup. Great for cakes that need extra richness.
- Aquafaba: 3 tbsp of the liquid from a can of chickpeas. The ultimate substitute for egg whites/meringue.