Egg Replacement Calculator

For light sponge cakes, aquafaba is often the best choice as it can be whipped to add air. For denser cakes like carrot cake, apple sauce or yoghurt works well. Flax and chia eggs are better for cookies and muffins.

Egg replacements work best when substituting 1-3 eggs. Beyond that, the structure of bakes can be significantly affected. For recipes requiring many eggs (like sponges), consider using a combination of replacers or a specialist recipe.

Yes, aquafaba can be whipped to stiff peaks with an electric mixer, usually taking 8-12 minutes. Add cream of tartar (⅛ tsp per 3 tbsp aquafaba) for stability. It works in meringues, macarons, and mousse.

Banana and apple sauce add noticeable flavour. Aquafaba, flax, chia, and commercial replacers are largely neutral. Yoghurt adds a slight tang. Choose based on what complements your recipe.

For cakes, the best egg replacements are: commercial egg replacer powder (most reliable), flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, best for denser cakes), or aquafaba (3 tbsp per egg, best for lighter cakes). Mashed banana works well in banana bread and muffins but adds flavour and moisture.