Out of eggs, butter, or milk? Get scaled substitute amounts and notes on how each swap changes your bake.
Replacing
2.00 egg
Option 1: Applesauce + baking powder
Best for muffins, quick breads, cakes.
Option 2: Flax egg
Best for cookies, pancakes, denser bakes.
Option 3: Mashed banana
Adds sweetness and banana flavor.
Substitutions change both structure and flavor. Eggs bind, milk hydrates, butter adds fat and flakiness — every swap is a trade-off somewhere. Use the note under each option to pick the swap that fits your bake.
Amounts scale linearly with the quantity you enter. The notes stay the same.
scaled_sub = sub_per_unit × (your_amount ÷ base_amount)
Base amount is 1 cup for most ingredients, 1 for eggs, 1 tsp for baking powder.
Recipe Scaler
Scale any recipe up or down — halve it, double it, or fit a specific serving count with the original yield intact.
Kitchen Unit Converter
Convert between grams, ounces, cups, and tablespoons — with ingredient density for accurate volume-to-weight swaps.
Yeast Converter
Convert between active dry, instant, and fresh yeast — with baker’s percentage when you give flour weight.