What foods have egg whites in them? Hidden sources and common products explained

November 13, 2025 •

4 min read

Egg whites are roughly 90% water and 10% protein, making them a crucial ingredient for adding structure, volume, and moisture to a wide range of products. This guide will help you understand what foods have egg whites in them, from obvious dessert staples to the more discreet inclusions found in many processed and prepared dishes.

Quick Summary

This article details where egg whites are commonly found, including in many desserts and bakery items. It also explores hidden sources in processed foods, provides a comparison of their uses, and covers their functional properties.

Key Points

Obvious Desserts: Meringue, macarons, and soufflés are common examples of foods where whipped egg whites create a light, airy structure.
Aeration: Egg whites are whipped to trap air, providing leavening for baked goods like angel food and chiffon cakes.
Hidden Binders: In processed foods, egg whites can act as a binder, holding together ingredients in products like veggie burgers, meatballs, and pastas.
Emulsifier: Sauces and dressings, including some mayonnaise varieties, use egg whites to stabilize creamy mixtures and prevent separation.
Clarifying Agent: In fine dining and beverage production, egg whites are used to clarify broths, consommés, and even some wines.
Labeling: For those with allergies, it is crucial to read labels carefully, looking for "egg whites," "albumen," and other derived protein names.

Obvious Sources: Desserts and Bakery Items

Egg whites are a star ingredient in many baked goods and desserts, particularly where a light, airy, or structural element is desired. Their ability to be whipped into a stable foam, known as meringue, is the foundation for numerous treats.

Classic Desserts and Confections

Meringue: The classic crunchy or chewy confection made primarily from whipped egg whites and sugar.
Macarons and Macaroons: Both delicate French macarons and denser coconut macaroons use whipped egg whites for structure.
Soufflés: Both sweet and savory soufflés rely on the volume and stability of whipped egg whites to achieve their iconic high rise and fluffy texture.
Marshmallows: Some recipes, especially homemade versions, use whipped egg whites to create their signature light, spongy texture.
Angel Food Cake & Chiffon Cake: These cakes get their incredibly light and airy crumb almost entirely from whipped egg whites.
Pavlova: A meringue-based dessert, pavlova features a crisp outer crust and a soft, marshmallow-like interior, created using whipped egg whites.

Baked Goods and Toppings

Royal Icing: The smooth, hard icing used for decorating cookies and gingerbread houses is traditionally made with egg whites.
Glazes and Washes: An egg white wash is sometimes brushed over bread dough, pastries, or scones to help toppings adhere and create a shiny finish.
Certain Cakes and Cookies: Besides angel food and chiffon, many other cake and cookie recipes use egg whites, sometimes alongside yolks, to provide structure and binding.

Hidden Sources: The Sneaky Places Egg Whites Hide

For those with egg allergies or dietary restrictions, egg whites can appear in less obvious places. They are often used as a binder, clarifying agent, or for texture in processed and packaged foods.

Processed Foods and Meat Products

Meat Alternatives: Some vegetarian or vegan meat substitutes, such as veggie burgers and sausages, use egg whites as a binder to hold ingredients together.
Processed Meats: Certain processed meat products, like meatloaf or meatballs, can contain egg whites as a binding agent.
Pastas and Noodles: Many pasta and noodle products, especially fresh varieties, incorporate egg whites to add richness and improve the dough's texture.
Pretzels: Some pretzel brands use an egg wash to help the salt stick to the surface.

Sauces, Dressings, and Soups

Mayonnaise: While traditionally made with egg yolks, many commercial mayonnaise brands and creamy salad dressings contain both yolks and whites.
Salad Dressings: Creamy dressings often use egg whites as an emulsifier to create a stable, smooth texture.
Soups and Broths: In traditional cooking, egg whites and shells can be used as clarifying agents to make consommés and broths clearer and less cloudy.

Drinks and Beverages

Cocktails: Certain classic cocktails, like sours and flips, use egg whites to create a frothy, velvety head.
Wine: Some winemakers use egg whites as a fining agent to clarify and stabilize wine.
Protein Drinks and Powders: Egg white protein powder is a popular supplement, which can be included in protein shakes and other drinks.

The Functional Role of Egg Whites in Food

The presence of egg whites in so many different foods is a testament to their versatile functional properties. Their high protein content and unique composition allow them to serve multiple purposes in cooking and baking.

Table: Functions of Egg Whites in Different Foods


Function	What It Does	Example Foods
Aeration & Leavening	Traps air when whipped to create a foam, giving products lift and volume.	Meringues, Soufflés, Angel Food Cake
Binding	Coagulates when heated, holding ingredients together in a finished product.	Veggie Burgers, Meatballs, Pastas
Gelling & Thickening	Forms a firm, gelatinous structure when cooked, stabilizing mixtures.	Custards, Pie Fillings, Curds
Clarification	Attracts impurities and solids, which are then strained out, leaving a clear liquid.	Consommés, Wine, Coffee
Emulsification	Helps to stabilize mixtures of fat and water, creating creamy textures.	Mayonnaise, Salad Dressings

Other Culinary Uses

Beyond these functions, egg whites also serve as a neutral-flavored ingredient that does not overpower other tastes, making them ideal for delicate dishes. They are low in calories and fat compared to egg yolks, making them a popular protein booster for fitness-oriented recipes like omelets, scrambles, and oatmeal.

Reading the Label: The Key to Identification

For individuals with egg allergies, vigilance is required when reading food labels. Manufacturers are required to declare major allergens, including eggs, on the ingredient list. The term "egg whites" may be listed explicitly, but other egg-derived ingredients to look for include:

Albumen
Egg white solids
Globulin
Livetin
Lysozyme
Ovomucin
Ovomucoid
Ovotransferrin
Ovovitellin

This is especially important for hidden sources where you might not expect eggs. For more information on managing an egg allergy, the Cleveland Clinic offers guidance.

Conclusion

From the light-as-air texture of an angel food cake to the functional binding power in processed meats, egg whites are an incredibly versatile and ubiquitous ingredient. Whether for dietary preference or allergy management, knowing what foods have egg whites in them—both the obvious and the hidden—is essential for making informed food choices. A keen eye on ingredient lists will empower you to confidently navigate your diet, ensuring you can enjoy your meals safely and to your liking.

Frequently Asked Questions

Yes, albumen is the technical name for egg white. The two terms are used interchangeably and both refer to the clear, viscous liquid that surrounds the egg yolk.

Most mayonnaise brands are made with whole eggs, which includes both the white and the yolk, or solely the yolk. However, some recipes or brands may specifically use egg whites as an emulsifier. Always check the label.

Some marshmallow recipes, particularly homemade ones, use whipped egg whites for a light and fluffy texture. Many commercial brands, however, use gelatin as a gelling agent instead. The ingredient list will confirm if egg whites are present.

Yes, some processed meats, such as meatballs, meatloaf mixes, and certain sausages, contain egg whites. They are used as a binder to help hold the ingredients together and provide structure.

In cocktails like sours and flips, egg whites are shaken with other ingredients to create a rich, creamy, and long-lasting foam on top. This technique is often referred to as a 'dry shake'.

When making a consommé, chefs will often add egg whites to the simmering broth. The egg whites coagulate and rise to the top, trapping impurities and solids, which are then strained out, leaving a clear broth.

Yes, a mixture of egg white and water is sometimes brushed over bread or pastries before baking. This 'egg wash' helps create a shiny, golden-brown crust and allows toppings like seeds or coarse sugar to adhere.