Ingredient Swap Calculator: Egg Replacers, Plant Butter Sticks, Yeast, Salt and Leaveners

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Opens on Chapter 13’s example: Hollis’s bake-sale cookies want 2 eggs and 1 cup of butter.

Eggs

Eggs in the recipe

Aquafaba I have (tbsp)

Butter

Yeast

Packets of dry yeast

Or fresh cakes count

Cake size

Salt and leaveners

Recipe’s table salt (tsp)

My coarse salt: g a tsp

Baking powder (tsp)

Or baking soda (tsp)

Enter your numbers, then press Work it out.

How it works

Commonly used egg swaps (starting points, not guarantees): a flax egg is 1 tbsp ground flaxseed stirred into 3 tbsp water; about 3 tbsp of aquafaba (chickpea liquid) replaces a whole egg, 2 tbsp a white. A US stick of butter, and most plant-based sticks, is 1/2 cup = 8 tbsp = 4 oz = 113 g. A US packet of dry yeast is 1/4 oz (7 g), about 2 1/4 tsp; instant and active dry swap one-for-one; one 0.6-oz fresh cake equals a packet and a 2-oz cake three. Fine table salt is about 6 g a teaspoon; coarse salts weigh less a spoon, so swap by weight. Baking soda is roughly three to four times as strong as baking powder and needs an acid: 1 tsp baking powder ≈ 1/4 tsp soda + 1/2 tsp cream of tartar; 1 tsp soda ≈ 3 tsp baking powder. All approximate.

From the book, Chapter 13. Two eggs are 2 tbsp ground flax in 6 tbsp water; 9 tbsp of aquafaba replaces 3 eggs or 4 whites. A cup of butter is 2 sticks, about 227 g; 6 tbsp about 85 g. 1 1/2 packets of yeast is 3 3/8 tsp; a 2-oz fresh cake is 6 3/4 tsp of dry. 1 1/2 tsp of table salt is about 1 7/8 tsp of a coarse salt weighing 4.8 g a tsp. 2 tsp of baking powder ≈ 1/2 tsp soda + 1 tsp cream of tartar. Every chapter and its calculator →

Amounts can be typed as 3, 0.75, 3/4, 1 1/2 or 1½. They’re worked as exact fractions and written as a cook measures them: cups in quarters or thirds, then tablespoons, then teaspoons to the nearest eighth. Everything stays in your browser: no sign-up, nothing stored or sent.