Quantity calculator
How much aquafaba replaces the eggs in your recipe? Substitution calculator
Replacing eggs in a recipe comes down to one sum. Type in the whole eggs, the egg whites and the yolks your recipe calls for, and the calculator gives you the aquafaba that stands in for them, in liquid or in powder with its water, with the oil that replaces the yolk. Updated: .
Replace the eggs of your recipe
Your quantities
| VERY AQUAFABA liquid, total | 90g |
|---|---|
| VERY AQUAFABA powder | 6g |
| Water for the powder | 90ml |
Source: VERY AQUAFABA, Products (September 2026)
The four equivalences it uses
- One whole egg: 45g of liquid aquafaba, or 3g of powder made up with 45 ml of water.
- One egg white: 30g of liquid, or 2g of powder made up with 30 ml of water.
- One egg yolk: 15g of aquafaba plus 10g of oil, because aquafaba brings no fat.
They come from the Products page and the baking guide of this site, and the calculator simply adds them up for the eggs you type in.
How the aquafaba goes into the bake
Aquafaba does three jobs in baking: it traps air, it binds, and it holds moisture. So it works in two ways. Whip it when it replaces egg whites. Pour it in as it is when it replaces the binding and moisture of whole eggs.
- Sponges and génoise: whipped at 4 to 6 °C, then folded in gently and promptly.
- Cakes, cookies and muffins: mixed with the sugar before it meets the fat.
- Cookies and brownies: added directly, unwhipped, for binding and moisture.
- Brioche and sweet rolls: unwhipped, with the liquids of the dough.
Replacing whole eggs? Aquafaba carries more water than egg. Reduce the milk or water slightly, or raise the dry ingredients, and bake fully. Replacing only the whites normally needs no adjustment. The baking guide takes each case in turn.
How many eggs does a pack replace?
Knowing how many eggs you replace a week, here is what each pack is worth.
| Pack | Whole eggs | Egg whites |
|---|---|---|
| 1L Tetrapak of liquid | 22 | 33 |
| 10L bag-in-box of liquid | 222 | 333 |
| 200g pouch of powder | 66 | 100 |
| 3kg pouch of powder | 1,000 | 1,500 |
Unopened, both formats keep at least 12 months at room temperature. An opened liquid pack lasts 3 to 4 days in the fridge; an opened pouch of powder only needs to stay dry and closed.
Example: a cake recipe with 3 eggs and 2 egg whites
Say your cake recipe calls for 3 whole eggs and 2 egg whites. Here is what replaces them:
- Liquid: 195g of VERY AQUAFABA in total. The whites' share is whipped at 4 to 6 °C; the whole eggs' share goes in as it is, with the sugar before the fat.
- Powder: 13g of powder made up with 195 ml of water, then used the same way.
- Adjustment: the whole eggs are swapped, so reduce the milk or water slightly, or add dry ingredients, and bake fully.
Where to buy VERY AQUAFABA
Professional enquiries: Discuss your production needs
General enquiries: Get in touch
