How Much Plant-Based Egg Equals One Egg? A Complete Conversion Guide

December 23, 2025 •

4 min read

Replacing one chicken egg in a recipe requires different amounts of plant-based alternatives, with some common substitutes like aquafaba needing exactly three tablespoons. This guide explains how much plant-based egg equals one egg across various popular options, ensuring successful and delicious vegan cooking and baking results every time.

Quick Summary

A comprehensive conversion guide for popular vegan egg replacers like flax, chia, aquafaba, and tofu. This resource provides precise ratios to help you successfully substitute chicken eggs in baking, cooking, and scrambling for any recipe.

Key Points

Flax Egg Ratio: Mix one tablespoon of ground flaxseed with three tablespoons of water to create a gel that replaces one egg for binding.
Aquafaba Measurement: Use three tablespoons of chickpea brine (aquafaba) to replace one whole egg, or two tablespoons for one egg white, perfect for meringues.
JUST Egg Equivalency: The standard conversion for the popular liquid mung bean product, JUST Egg, is three tablespoons for one medium-large egg.
Tofu for Moisture: For recipes that need moisture and density, like brownies, a quarter cup of puréed silken tofu can replace one egg.
Fruit Puree Conversion: In sweet baked goods, one-quarter cup of mashed banana or unsweetened applesauce can successfully substitute for one egg, adding moisture.
Chickpea Flour for Savory Dishes: A mixture of three tablespoons of chickpea flour and three tablespoons of water can substitute for one egg in savory recipes, providing binding and leavening.

The Function of Eggs in a Recipe

Before exploring specific conversions, it's crucial to understand the role an egg plays in a dish. Eggs can act as a binding agent, holding ingredients together; a leavening agent, causing baked goods to rise; a moisture provider, preventing dryness; and an emulsifier, mixing oil and water. Different plant-based substitutes excel at different functions, so choosing the right one is key to replicating the desired texture and result.

Creating Your Own Plant-Based Replacers

Many effective vegan egg substitutes can be made from simple pantry ingredients. The key is understanding the correct ratio and preparation method for each.

The All-Purpose Flax Egg

This is one of the most widely used and reliable egg replacers for binding. To make a 'flax egg,' you will need:

1 tablespoon ground flaxseed meal
3 tablespoons of water

Instructions: Combine the flaxseed and water in a small bowl, stir well, and let it sit for about 5 to 10 minutes until it thickens into a gel-like consistency. A flax egg is best used for recipes that need binding, like cookies, muffins, and quick breads.

Creating with Chia Eggs

Similar to a flax egg, a chia egg is an excellent binder, though the seeds can sometimes affect the texture. For a 'chia egg':

1 tablespoon chia seeds
3 tablespoons of water

Instructions: Mix the ingredients and let the mixture sit until it gels. Since chia seeds are often dark, this works best in darker-colored baked goods like chocolate cake.

The Magic of Aquafaba

Aquafaba, the liquid from a can of chickpeas, is a versatile and magical ingredient, especially for mimicking egg whites.

To replace one whole egg: Use 3 tablespoons of aquafaba.
To replace one egg white: Use 2 tablespoons of aquafaba.

Aquafaba can be whipped into stiff peaks, making it perfect for meringues, mousses, and other light and airy desserts.

Silken Tofu for Moisture and Density

Puréed silken tofu is an excellent substitute for adding moisture and richness, especially in denser baked goods.

To replace one egg: Use ¼ cup of puréed silken tofu.

This option works well in recipes like brownies, custard pies, and quiches, but is not ideal for light, fluffy cakes.

Chickpea Flour for Binding and Leavening

When mixed with water, chickpea flour (or gram flour) can act as both a binder and a leavening agent.

To replace one egg: Mix 3 tablespoons of chickpea flour with 3 tablespoons of water.

This substitute is especially useful in savory dishes like omelets or frittatas and for binding veggie burgers.

Store-Bought and Specialty Replacers

For convenience or specific applications, several commercial products offer reliable, pre-mixed solutions.

JUST Egg: A Mung Bean Miracle

JUST Egg is a popular liquid egg replacement made from mung beans, designed to scramble, bake, and cook just like chicken eggs. According to the package instructions:

To replace one medium-large egg: Use 3 tablespoons of JUST Egg liquid.

Powdered Egg Replacers

Brands like Bob's Red Mill Egg Replacer provide a powdered mix that requires only water. These are formulated to provide binding and leavening and are generally neutral in flavor, making them suitable for many baking applications. Follow the specific instructions on the package for the correct conversion.

Vegan Egg Conversion Table

This table provides a quick reference for how much plant-based egg equals one egg for common substitutes based on the primary function needed.


Primary Function	Substitute	Conversion Ratio (per 1 egg)	Best Uses
Binding	Flax Egg	1 tbsp ground flaxseed + 3 tbsp water	Cookies, quick breads, burgers
Binding	Chia Egg	1 tbsp chia seeds + 3 tbsp water	Cookies, breads (can add crunch)
Leavening	Aquafaba	3 tbsp	Meringues, light cakes, cookies
Moisture/Density	Silken Tofu	¼ cup puréed	Brownies, dense cakes, quiche
Moisture	Applesauce	¼ cup unsweetened	Muffins, cakes
Moisture/Flavor	Mashed Banana	¼ cup (or ½ medium banana)	Banana bread, muffins (adds banana flavor)
Binding/Leavening	Chickpea Flour	3 tbsp chickpea flour + 3 tbsp water	Savory dishes, fritters, crepes
Scrambling	JUST Egg	3 tbsp	Scrambles, omelets

Conclusion: Mastering the Conversion

Knowing how much plant-based egg equals one egg is a simple skill that unlocks a world of vegan culinary possibilities. The versatility of options—from pantry staples like flax and chia seeds to store-bought products like JUST Egg—means there's a perfect solution for virtually every recipe. By understanding the role the egg plays and choosing the right substitute, you can achieve delicious and reliable results, whether you're baking a cake or scrambling for breakfast. Experiment with different substitutes to discover your favorites for various dishes. A great resource for further recipe ideas can be found on Rainbow Plant Life's Guide to Vegan Egg Substitutes.

Pro Tips for Plant-Based Egg Replacements

Consider the Flavor Profile: Be mindful that some substitutes like mashed banana can alter the taste of your final dish.
Stick to the Ratio: Use accurate measurements, especially when activating dry ingredients like flaxseed meal.
Watch the Texture: Some replacers, such as flax eggs, can add a slight chewiness, while silken tofu creates a denser crumb.
Test and Learn: Not all substitutes work for all recipes, so for complex baking, it may be best to stick with a commercial replacer or start with a proven vegan recipe.

Frequently Asked Questions

To make one flax egg, mix one tablespoon of ground flaxseed meal with three tablespoons of water. Stir and let the mixture sit for 5-10 minutes until it becomes gelatinous before adding it to your recipe.

Yes, chia seeds can be used similarly to flax seeds. Mix one tablespoon of chia seeds with three tablespoons of water and let it sit until it forms a gel. This works well as a binder in cookies and breads.

Aquafaba is the liquid from canned or cooked chickpeas. To replace one whole egg, use three tablespoons of aquafaba. For egg whites, use two tablespoons. It is excellent for whipping into meringues or adding lift to light-textured cakes.

According to the package, three tablespoons of liquid JUST Egg is the equivalent of one medium-large chicken egg. This can be used for scrambling, omelets, and many baking applications.

For scrambled eggs, crumbled and seasoned extra-firm tofu is the most popular substitute. Commercial liquid replacers like JUST Egg also work exceptionally well to mimic the texture and flavor.

If your recipe requires leavening, options include aquafaba for light, airy results or a mixture of one teaspoon of baking soda with one tablespoon of vinegar. For best results, use a recipe designed for these ingredients.

Some substitutes can impact flavor. Mashed banana adds a fruity taste, while flax eggs impart a nutty flavor. For a neutral option, use aquafaba, silken tofu, or a commercial egg replacer.