Egg Substitute Calculator
Out of eggs, or baking vegan? Pick the role the eggs play in your recipe and get the best substitute with exact quantities — no guesswork.
Binding: Holding ingredients together so the bake doesn't crumble. Common in cookies, brownies, bars, meatloaf-style batters.
Flax egg
2 tbsp ground flaxseed + 6 tbsp water
to replace 2 eggs
Mix ground flax with water and leave for 5 minutes until thick and gelatinous. Excellent binder with a mild nutty flavour. Best in hearty bakes — cookies, brownies, muffins.
Also works
Chia egg
2 tbsp chia seeds + 6 tbsp water
to replace 2 eggs
Like a flax egg but even more gelatinous. Works the same way — leave for 5–10 minutes to thicken. Can leave visible seeds unless you use white chia.
Commercial egg replacer
As directed on the packet (usually 2 tbsp + 4 tbsp water)
to replace 2 eggs
Brands like Bob's Red Mill or Orgran. Designed to approximate egg function across many bakes — reliable but more expensive than pantry substitutes.
When substituting eggs
- Know the role first. Eggs can do several jobs in one recipe — pick the most important one for the bake you're making.
- Don't replace more than 2–3 eggs. Substitutes work reliably for small quantities. Recipes calling for 4+ eggs (like sponge or angel food) rely heavily on egg structure and are harder to veganise.
- Texture will differ. Most substitutes produce a slightly denser, more moist bake. That's normal — adjust your expectations.