What's the Best Substitute for Egg Whites?
Whether you're out of Egg Whites or looking for a healthier alternative, finding the right substitute can save your recipe. Clear, protein-rich part of eggs with binding and leavening properties, used in cooking and baking In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for egg whites are aquafaba, flax eggs, or other binding agents like chia eggs or commercial egg replacers, depending on the use.
Best Substitutes for Egg Whites
Aquafaba
Ratio
1:1
Best For
- cooking
- baking
- desserts
- beverages
Description
Similar liquid with binding properties
Different flavor, similar binding properties
Flax Eggs
Ratio
1:1
Best For
- cooking
- baking
- desserts
- beverages
Description
Similar binding agent with different flavor
Different flavor, similar binding properties
Chia Eggs
Ratio
1:1
Best For
- cooking
- baking
- desserts
- beverages
Description
Similar binding agent with different flavor
Different flavor, similar binding properties
Commercial Egg Replacer
Ratio
1:1
Best For
- cooking
- baking
- desserts
- beverages
Description
Similar binding agent with different flavor
Different flavor, similar binding properties
Applesauce
Ratio
1:1
Best For
- cooking
- baking
- desserts
- beverages
Description
Similar binding agent with different flavor
Different flavor, similar binding properties
Banana
Ratio
1:1
Best For
- cooking
- baking
- desserts
- beverages
Description
Similar binding agent with different flavor
Different flavor, similar binding properties
Aquafaba (Chickpea Water)
Ratio
3 tbsp = 1 egg white
Best For
- Meringues, mousses, when you need whipping
Description
Vegan alternative with similar whipping properties
Use 3 tablespoons aquafaba for every egg white
Flax Egg (Ground Flax + Water)
Ratio
1 tbsp flax + 3 tbsp water = 1 egg white
Best For
- Baking, when you need binding
Description
Vegan binding agent
Mix ground flax with water and let sit 5 minutes
Chia Egg (Ground Chia + Water)
Ratio
1 tbsp chia + 3 tbsp water = 1 egg white
Best For
- Baking, when you want nutritional boost
Description
Vegan binding agent with omega-3s
Mix ground chia with water and let sit 5 minutes
Silken Tofu (Blended)
Ratio
1/4 cup = 1 egg white
Best For
- When you want creamy texture
Description
Creamy texture and binding
Blend silken tofu until smooth
How to Choose the Right Substitute
When choosing a substitute for Egg Whites, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Egg whites add protein and binding properties to dishes
Egg whites can be used in both sweet and savory dishes
Egg whites pair well with herbs, spices, and vegetables
Egg whites works well in baking and desserts
Egg whites can be used to make meringues and soufflés
Store egg whites in the refrigerator
Egg whites provide structure, leavening, and binding in recipes
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications
Frequently Asked Questions
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