Egg & Dairy Swap Converter
Most recipes are one or two ingredients away from being vegan. Pick what the recipe calls for and how much, and this scales the standard swaps to match, with a note on where each one actually works. A flax egg and an aquafaba egg are not interchangeable, and that is usually why a first attempt fails.
Replacing 2 large eggs
Flax egg
- 2 tbsp ground flaxseed
- 6 tbsp water
Best for: Binding in cookies, muffins, pancakes, and quick breads. Mix and rest 5 minutes until gloopy.
Not for: Anything that needs to be pale or airy. It adds colour and a nutty note.
Chia egg
- 2 tbsp chia seeds, ground
- 6 tbsp water
Best for: Same jobs as a flax egg, with a slightly firmer set. Grind the seeds unless you want the speckles.
Aquafaba
- 6 tbsp chickpea tin liquid
Best for: The only swap that whips. Meringue, macarons, mousse, royal icing, and mayonnaise. Use 2 tbsp per egg white.
Not for: Recipes relying on egg for richness rather than structure.
Unsweetened applesauce
- 1/2 cup applesauce
Best for: Moisture and tenderness in cakes, brownies, and muffins.
Not for: More than two eggs' worth, or the crumb turns gummy.
Silken tofu, blended
- 1/2 cup silken tofu
Best for: Dense, custardy things: brownies, cheesecake, quiche, puddings.
Not for: Anything that should rise much.
Baking soda and vinegar
- 2 tsp baking soda
- 2 tbsp white or cider vinegar
Best for: Lift in a single-layer cake or cupcakes. Add the vinegar last and get it into the oven quickly.
Chickpea flour batter
- 6 tbsp chickpea (besan) flour
- 6 tbsp water
Best for: Savoury egg jobs: omelettes, frittata, tofu scramble binder, batters.
Amounts are rounded to the nearest kitchen fraction. Baking is chemistry with a wide tolerance: if a swap makes the batter noticeably wetter or drier than the original would be, adjust the flour or liquid by a tablespoon at a time rather than trusting the arithmetic.
