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The 5 Best Substitutes for Egg White

Have you ever wondered what gives meringue its characteristic light and fluffy texture? Or how to make the perfect soufflé? The answer is egg whites.

When beaten, egg whites form stiff peaks that can be used to create a variety of dishes.

But what if you don’t have any egg whites on hand? Never fear; there are plenty of substitutes that can be used in a pinch.

In this article, we’ll take a look at the five best substitutes for egg white.

What’s Egg White?

Egg whites are the clear, liquid part of an egg that surrounds the yolk.

When a whole egg is beaten, the egg whites and yolk combine to create a foam.

Egg whites have many uses in cooking and baking, as they can be whipped into firm peaks and used as a stable base for meringues or soufflés.

Egg whites are made up mostly of water (about 90%) and protein (about 10%).

They also contain trace amounts of fat, vitamins, and minerals.

Egg whites have been used in beauty products for centuries, as they are known to tighten and clarify skin.

Egg whites can be consumed raw, but they are often cooked or whipped into peaks before being used in recipes.

When whipped, egg whites will double in volume and become very stiff.

When incorporated into cakes or meringues, they help to add structure and stability.

Egg whites can also be used to make homemade mayonnaise or marshmallows.

The 5 Best Substitutes for Egg White

If you’re one of the millions of people with egg allergies, or you simply don’t keep eggs in your refrigerator, you may find yourself in a bind when a recipe calls for egg whites.

What are the best substitutes for egg whites?

Here are five substitutes that work well in most recipes:

1 – Aquafaba

Aquafaba is a surprising vegan egg white substitute with a variety of uses in the kitchen.

Its name comes from the Latin for water (aqua) and bean (faba), as it is simply the water that beans have been cooked in.

This liquid has a similar consistency to egg whites, making it perfect for applications such as meringues, marshmallows, and foams.

It can also be used as a binding agent in recipes such as pancakes, waffles, and cakes.

Furthermore, aquafaba can be whipped into stable peaks, making it an ideal ingredient for mousses, icing, and frosting.

Though its flavor is relatively neutral, aquafaba takes on the taste of whatever it is cooked with, making it a versatile and convenient ingredient for any vegan kitchen.

2 – Flax Seeds

Flaxseed is a plant-based food that has a range of health benefits.

It is high in fiber and omega-3 fatty acids, which can help to lower cholesterol and reduce inflammation.

Additionally, flaxseed is a good source of antioxidants and lignans, which are thought to protect against cancer.

The seeds can be eaten whole or ground into a powder, and they have a nutty taste and slightly crunchy texture.

When used as an egg substitute, flaxseed powder can help to bind ingredients together and add moistness to baked goods.

To substitute one egg, mix one tablespoon of flaxseed powder with three tablespoons of water and let the mixture sit for a few minutes before adding it to your recipe.

3 – Agar Powder

Agar powder is a versatile ingredient that can be used in sweet or savory dishes.

It has a neutral taste and smooth texture, making it a perfect thickener for sauces and soups.

It is also often used as a vegetarian substitute for egg whites.

To use agar powder as a thickener, simply whisk it into the liquid you wish to thicken.

For each tablespoon of agar powder, you will need to add 1/2 cup of liquid.

If you are using it as a substitute for egg whites, add 2 tablespoons of agar powder to 1/2 cup of water and whisk until the mixture is frothy.

Then, use it in any recipe that calls for beaten egg whites.

With its neutral taste and easy-to-use nature, agar powder is an essential ingredient for any kitchen.

4 – Chia Seeds

Chia seeds have gained popularity in recent years as a superfood.

Unlike other seeds, they are a complete protein, meaning they contain all the essential amino acids.

They are also high in fiber and omega-3 fatty acids.

Chia seeds have a mild, nutty flavor and a crunchy texture.

When soaked in liquid, they form a gel-like substance that can be used as a substitute for egg whites in recipes.

To use chia seeds as an egg white substitute, simply combine 1 tablespoon of chia seeds with 3 tablespoons of water and let the mixture sit for about 15 minutes.

This will yield the equivalent of one egg white.

Chia seeds can be added to smoothies, yogurt, oatmeal, or baked goods for an extra boost of nutrition.

5 – Xanthan Gum

Xanthan gum is a white powder that is often used as a food additive.

It has a variety of uses, including improving the texture and taste of food.

It can also be used as a substitute for egg white.

When used in baking, xanthan gum helps to create a light, airy texture.

It also helps to bind ingredients together, making it an ideal ingredient for gluten-free recipes.

When substituting xanthan gum for egg white, use a 1:1 ratio.

For example, if a recipe calls for one egg white, use one teaspoon of xanthan gum.

Xanthan gum is a versatile ingredient that can be used in many different recipes.

So next time you’re in the kitchen, don’t be afraid to experiment with this unique ingredient.


In conclusion, egg whites can be substituted with a variety of plant-based ingredients.

Aquafaba, flaxseed powder, agar powder, chia seeds, and xanthan gum are all great options that can be used in a variety of recipes.

The next time you’re in the kitchen, don’t be afraid to experiment with these egg substitutes.

With a little creativity, you can create delicious and health-conscious meals that everyone will enjoy.

Yield: 1 Serving

The 5 Best Substitutes for Egg White

The 5 Best Substitutes for Egg White
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Aquafaba
  • Flax Seeds
  • Agar Powder
  • Chia Seeds
  • Xanthan Gum


  1. Pick your favorite substitute from the list above.
  2. Follow cooking directions for your selected substitute with the proper ratio of ingredients.
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