Best Substitutes for Egg White
Egg whites do four jobs in recipes: they whip into foam for lightness, bind ingredients together, add moisture without fat, and create crispy or glossy finishes. One large egg white contains about 17 calories, 3.6g protein, and 2 tablespoons (30ml) of liquid. No fat at all.
The protein structure in egg whites is unique. When whipped, the proteins unfold and trap air in a stable foam that can increase volume by 8 times. When heated, those same proteins coagulate and set, holding everything in place. Most substitutes handle one or two of these jobs but not all four.
Picking the right substitute depends on what the egg white does in your recipe. Meringues need whipping power. Royal icing needs binding and drying. Meatballs just need moisture and binding.
Best Overall Substitute
Aquafaba (chickpea liquid) at 3 tablespoons per egg white. It whips into stable foam, binds when heated, and contains proteins that mimic egg whites closely. Works in 90% of egg white applications except where pure white color is essential.
All Substitutes
Aquafaba (chickpea liquid)
3 tablespoons per egg whiteThe liquid from canned chickpeas contains proteins and starches that behave remarkably like egg whites. It whips to stiff peaks in 10-15 minutes (twice as long as egg whites). The foam is stable enough for meringues and mousses. When baked, it sets and browns similarly. Use liquid from canned chickpeas, not home-cooked (the protein concentration varies too much). Reduce any added salt in the recipe by 1/4 teaspoon per 3 tablespoons aquafaba used.
Whole egg
1/4 whole egg per egg whiteUsing the whole egg adds the yolk's fat (5g) and changes texture significantly. In baking, this creates richer, denser results. The extra fat prevents proper whipping, so this only works in recipes where egg whites act as binders or add moisture, not for creating foam. Beat the whole egg first, then measure out 1 tablespoon to replace each white. The color will be more golden.
Flax egg
1 tablespoon ground flaxseed + 3 tablespoons water per egg whiteMix ground flaxseed with water and let sit 5 minutes until gelled. The mucilage in flax creates a viscous liquid that binds ingredients but won't whip or create foam. It adds 37 calories and 3g fat per replacement. The texture is slimy when raw but sets when baked. Adds a mild nutty flavor and darker color. Works as a binder only, not for leavening or foam.
Chia egg
1 tablespoon chia seeds + 3 tablespoons water per egg whiteSimilar to flax but creates a thicker gel with visible seeds. Soak 10 minutes until fully hydrated. Chia absorbs up to 12 times its weight in water, creating a binding gel. Won't whip. Adds 60 calories and 4g fat per replacement. The seeds remain whole and add crunch unless you grind them first. Neutral flavor but gray color shows in light batters.
Agar powder
1 tablespoon agar + 1 tablespoon water per egg whiteDissolve agar in hot water (180F minimum) and cool slightly before using. It sets at room temperature into a firm gel. Acts purely as a binder with no leavening or foaming ability. Sets firmer than egg whites, so reduce quantity by 25% in delicate recipes. Completely flavorless and colorless. Sets at 85F, melts at 185F.
Cornstarch slurry
1 tablespoon cornstarch + 3 tablespoons water per egg whiteMix until smooth with no lumps. Works only as a binder and thickener, not for foam or leavening. Activates at 180F and thickens further as it cools. Creates a glossy finish on baked goods. Adds no protein, just carbohydrates. Can make textures gummy if overused. Best in small quantities.
Silken tofu
3 tablespoons blended silken tofu per egg whiteBlend until completely smooth (lumps won't disappear during cooking). Adds moisture and acts as a mild binder but won't whip or provide structure. Contains 2g protein per replacement. Creates denser, moister results. Slight soy flavor that's masked by chocolate or strong spices. Refrigerate unused portion within 2 hours.
Plain water
2 tablespoons water per egg whiteOnly replaces the moisture content, not protein or binding properties. Works in recipes where egg whites are minor ingredients adding liquid. Reduces protein by 3.6g per substitution. Results will be less stable and may fall apart easier. Add 1/8 teaspoon xanthan gum per 2 tablespoons water to improve binding.
How to Adjust Your Recipe
Temperature matters with egg white substitutes. Aquafaba needs 25F higher heat to set properly (375F instead of 350F for meringues). Flax and chia eggs brown faster, so reduce temperature by 25F.
Timing changes too. Aquafaba takes twice as long to whip to peaks (10-15 minutes vs 5-7 for egg whites). Add 1/4 teaspoon cream of tartar per 1/2 cup aquafaba to stabilize faster.
For binding applications, let flax or chia eggs sit their full hydration time. Rushing gives weak binding. In coating applications, rest coated items 5 minutes before cooking so substitutes can set.
Moisture adjustments: Tofu and water-based subs add more moisture than egg whites. Reduce other liquids by 1 tablespoon per egg white replaced. Agar and cornstarch need the opposite (add 1 tablespoon liquid) since they absorb moisture.
When Not to Substitute
Angel food cake is impossible without real egg whites. The cake depends on egg white proteins creating a stable foam that holds its structure through baking. No substitute creates the same protein network.
French macarons need precise protein content for their signature smooth tops and ruffled feet. Even aquafaba, which comes closest, produces inconsistent results.
Souffles collapse without egg whites' specific protein structure. The proteins unfold when whipped, then set when heated, creating the rise. Substitutes either won't whip high enough or won't set firmly enough.
Raw applications like pisco sours or whiskey sours need pasteurized egg whites for safety and texture. Aquafaba works but changes the mouthfeel noticeably.
Frequently Asked Questions
Can I use aquafaba from other beans besides chickpeas?
Chickpea liquid works best with 3-4% protein content. White bean liquid (2% protein) whips but less stable. Black bean liquid colors everything gray. Lentil liquid has inconsistent results. Stick to chickpeas or white beans only. The liquid from 1 can (15oz) equals 5-6 egg whites. Store unused aquafaba in the fridge for 1 week or freeze in ice cube trays for 3 months.
Why won't my aquafaba whip to stiff peaks?
Fat prevents foam formation. Even 1 drop of yolk ruins aquafaba foam (same as egg whites). Use clean metal or glass bowls, never plastic which holds oil residue. Chill aquafaba to 40F before whipping. Add 1/4 teaspoon cream of tartar per 1/2 cup liquid. Whip on high speed 10-15 minutes. If using homemade chickpea liquid, reduce it by half first to concentrate proteins.
How do I make royal icing without egg whites?
Use 3 tablespoons aquafaba per egg white called for. Beat aquafaba alone for 5 minutes until frothy, then gradually add 4 cups powdered sugar per 3 tablespoons liquid. Beat 7-10 minutes until glossy and thick. Add 1/2 teaspoon vanilla after sugar is incorporated. The icing takes 20% longer to dry than egg white version. Store covered with plastic wrap touching surface to prevent crusting.