Out of Egg white, one case
Egg white substitutes for baking
6 options, ranked, with the exact amount
Use Aquafaba (chickpea water)
3 tbsp for every 1 egg white
For baking, the best egg white substitutes are aquafaba (3 tbsp = 1 egg white), flax eggs (1 tbsp flax + 3 tbsp water), and commercial egg replacers. Use these ratios and follow baking-specific techniques for optimal results.
- Best for —
- meringues
One casethe full egg white card
Every option, one card
Ranked| # | Substitute | Instead of egg white |
|---|---|---|
| 1 | Aquafaba (chickpea water)meringues | 3 tbsp per 1 egg white |
| 2 | Flax egg (ground flax + water)cookies | 1 tbsp flax + 3 tbsp water per 1 egg white |
| 3 | Chia egg (ground chia + water)healthy baking | 1 tbsp chia + 3 tbsp water per 1 egg white |
| 4 | Commercial egg replacercakes | 1½ tsp + 2 tbsp water per 1 egg white |
| 5 | Silken tofu (blended)cheesecakes | ¼ cup per 1 egg white |
| 6 | Applesaucemuffins | ¼ cup per 1 egg white |
Aquafaba (chickpea water)
neutral taste · whips to stiff peaks
Liquid from canned chickpeas that whips up beautifully and provides structure. Good for meringues, mousses, and light baked goods.
- Best for
- meringues, mousses, angel food cake, soufflés, when you need whipping, vegan baking
Whip aquafaba until stiff peaks form, just like egg whites. Use unsalted chickpea liquid for best results.
Flax egg (ground flax + water)
slightly nutty
Vegan binding agent made from ground flaxseed and water. Provides structure and moisture in baked goods.
- Best for
- cookies, muffins, quick breads, when you need binding, vegan baking
- Texture
- gel-like when hydrated
Mix ground flax with water and let sit 5 minutes until gel-like. Use golden flax for milder flavor.
Chia egg (ground chia + water)
neutral taste · gel-like when hydrated
Vegan binding agent with omega-3s that provides structure and moisture. Great for healthy baking.
- Best for
- healthy baking, muffins, cookies, when you want nutritional boost, vegan baking
Mix ground chia with water and let sit 5 minutes until gel-like. Use white chia for milder appearance.
Commercial egg replacer
neutral taste · powder that gels when mixed
Powdered substitute designed specifically for baking. Provides consistent results and structure.
- Best for
- cakes, cookies, muffins, when you want consistent results, all baking
Mix powder with water before adding to batter. Follow package instructions for best results.
Silken tofu (blended)
neutral taste · creamy, smooth
Creamy texture that provides moisture and binding. Good for dense baked goods and cheesecakes.
- Best for
- cheesecakes, dense cakes, brownies, when you want creamy texture, vegan baking
Blend silken tofu until completely smooth. Use firm silken tofu for best results.
Applesauce
slightly sweet, apple flavor
Natural sweetener that provides moisture and binding. Adds subtle apple flavor to baked goods.
- Best for
- muffins, quick breads, cookies, when you want natural sweetness, healthier baking
- Texture
- smooth, moist
Use unsweetened applesauce for best results. May add slight apple flavor to baked goods.
How it behaves in this recipe
In baking, egg whites serve multiple functions: they provide structure, leavening, binding, and can be whipped for light, airy textures. When substituting, choose alternatives based on the specific function needed - aquafaba for whipping, flax eggs for binding, and commercial egg replacer for general structure.
Tips for substituting egg white
15 tips- For meringues: Use aquafaba and whip until stiff peaks form, just like egg whites
- For cakes: Use commercial egg replacer or flax eggs for best structure
- For cookies: Use flax eggs or chia eggs for binding without affecting flavor
- For angel food cake: Use aquafaba for authentic light, airy texture
- For soufflés: Use aquafaba and whip until very stiff for best rise
- For mousses: Use aquafaba whipped to stiff peaks for light, airy texture
- For cheesecakes: Use silken tofu for creamy, dense texture
- For muffins: Use flax eggs or applesauce for moisture and binding
- For quick breads: Use flax eggs or chia eggs for structure
- For brownies: Use silken tofu or flax eggs for fudgy texture
- For vegan baking: Aquafaba works best for recipes requiring whipping
- For gluten-free baking: Use flax eggs or chia eggs for extra binding
- For healthy baking: Use chia eggs for omega-3 boost
- For consistent results: Use commercial egg replacer for predictable outcomes
- For flavor neutrality: Use aquafaba or commercial egg replacer
Notes on egg white
- For whipping applications: Use aquafaba and whip until stiff peaks form
- For binding and structure: Use flax eggs, chia eggs, or commercial egg replacer
- For moisture and density: Use silken tofu or applesauce
- For consistent results: Use commercial egg replacer following package instructions
- For vegan baking: Combine aquafaba for whipping with flax eggs for binding
- For healthy baking: Use chia eggs for omega-3 boost and natural binding
- For flavor neutrality: Use aquafaba or commercial egg replacer
- For creamy textures: Use silken tofu for cheesecakes and dense cakes
Questions
6 questionsCan I use aquafaba instead of egg whites in baking?
Yes, aquafaba is an excellent substitute for egg whites in baking. Use 3 tablespoons aquafaba for every egg white. It whips up beautifully and works great in meringues, mousses, and light baked goods.
What's the best egg white substitute for meringues?
Aquafaba is the best substitute for egg whites in meringues. Whip 3 tablespoons aquafaba until stiff peaks form, just like you would with egg whites. It creates good vegan meringues.
Can I use flax eggs instead of egg whites in baking?
Yes, flax eggs work well as egg white substitutes in baking, especially for binding. Mix 1 tablespoon ground flax with 3 tablespoons water and let sit 5 minutes. They work great in cookies, muffins, and quick breads.
What's the best ratio for egg white substitutes in baking?
For aquafaba, use 3 tablespoons per egg white. For flax eggs, use 1 tablespoon ground flax + 3 tablespoons water per egg white. For commercial egg replacer, follow package instructions (usually 1.5 tsp + 2 tbsp water).
Can I use commercial egg replacer for all baking?
Commercial egg replacer works well for most baking applications, especially cakes, cookies, and muffins. However, it won't whip like egg whites, so use aquafaba for meringues and other recipes requiring whipped egg whites.
Why doesn't my baking turn out right with egg white substitutes?
Common issues include incorrect ratios, not whipping aquafaba enough, or using the wrong substitute for the recipe. For whipping applications, use aquafaba. For binding, use flax eggs or commercial egg replacer. Always follow proper techniques.