Egg Substitute Calculator

You are out of eggs, or the recipe has to be vegan. The catch is that each substitute copies a different job the egg was doing: some bind, some add moisture, and only one whips. Pick between applesauce, flax, banana and aquafaba and you get the amount that stands in for a single egg, with a cup or spoon measure plus the approximate weight or volume.

One quirk in the output: the egg count is shown as a multiplier, not as a total already worked out. Type 3 with applesauce selected and the screen reads 3x followed by 1/4 cup, meaning three times that measure, so 3/4 cup in total. The final multiplication is on you. The equivalents are per whole egg: 1/4 cup mashed apple, 1 tablespoon ground flax with 3 of water, half a medium banana, or 3 tablespoons of aquafaba.

Choose by the job the egg was doing. Flax and chia form a gel and bind cookies, pancakes and breads, leaving a faintly nutty taste. Applesauce and banana bring moisture and sugar, so you can pull back on the sugar, and banana leaves its flavor behind. Aquafaba, the liquid from cooked chickpeas, is the only one that whips to peaks and holds up in meringue or mousse. Past two or three eggs, the structure starts to fall apart.