Your Complete Guide: What to use instead of egg whites in a recipe?

November 29, 2025 •

4 min read

According to research, approximately 2% of children have an egg allergy, making reliable substitutions essential for many families. If you are wondering what to use instead of egg whites in a recipe, rest assured that there are numerous effective plant-based and pantry alternatives available for various baking and cooking applications.

Quick Summary

Discover effective egg white alternatives for cooking and baking, including aquafaba, flaxseed, and starches, ideal for vegan diets, allergies, or last-minute ingredient needs. Find the perfect replacement for leavening, binding, or adding moisture in your favorite recipes.

Key Points

Aquafaba for Airiness: Use the liquid from canned chickpeas to whip up light and fluffy meringues, mousse, and cocktails.
Flaxseed for Binding: A mixture of ground flaxseed and water creates a powerful gel that binds ingredients in denser baked goods like muffins and cookies.
Starches for Thickening: Cornstarch or arrowroot powder combined with water is perfect for thickening sauces, custards, and pie fillings.
Baking Soda and Vinegar for Leavening: Mix baking soda with an acid like vinegar to produce carbon dioxide, creating lift and a fluffy texture in cakes.
Commercial Replacers for Convenience: Pre-mixed powdered egg replacers offer a reliable, all-purpose solution for various baking needs, following package instructions.
Silken Tofu for Moisture: Pureed silken tofu adds richness and moisture to dense desserts like cheesecakes and brownies.
Understanding Function is Key: The best substitute depends on whether you need a binder, leavener, or moisture, so assess the egg white's role in your recipe first.

Why Are Egg Whites Used in Recipes?

Before choosing a substitute, it's crucial to understand the function of egg whites in a recipe. Their primary roles include:

Leavening: When whipped, egg whites form a foam that traps air, creating lift and a light, airy texture in baked goods like meringues, soufflés, and angel food cake. This is due to the proteins in the egg white that denature and form a stable foam.
Binding: The proteins and gelatinous nature of egg whites help hold ingredients together, providing structure to things like cookies, meatballs, and fritters.
Moisture: Egg whites add moisture to a batter without adding extra fat, which is important for the tenderness and texture of many recipes.
Glazing: When brushed on top of baked goods, egg whites can give a shiny, golden-brown finish.

The Best Substitutes for Egg Whites

Your best substitute depends on the recipe's specific needs. Some are excellent for leavening, while others focus on binding or moisture. It's often impossible for a single ingredient to perfectly replicate all functions of an egg white.

Aquafaba (Chickpea Liquid)

Aquafaba, the viscous liquid from canned chickpeas, is arguably the most versatile vegan egg white substitute, especially for its foaming properties. It can be whipped into stiff peaks to create meringues, mousse, or fluffy cocktails.

How to use Aquafaba

For whipping (meringues, mousse): 2 tablespoons of aquafaba can replace one egg white. For meringues, it is often whipped with cream of tartar for stability.
For binding (baking): Use 3 tablespoons of unwhipped aquafaba to replace one whole egg in recipes for cakes, muffins, or brownies.

Flaxseed or Chia Seed “Eggs”

For a powerful binder, a "flax egg" or "chia egg" is a reliable, high-fiber option. These seeds form a gelatinous mixture when mixed with water, which is perfect for binding ingredients in denser baked goods.

How to make a Flax Egg

Ratio: Combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5-10 minutes until it becomes thick and gelatinous.
Best for: Cookies, muffins, pancakes, waffles, and as a binder in savory dishes like veggie burgers or meatballs.

Starches (Cornstarch, Arrowroot)

Cornstarch and arrowroot powder are fantastic for thickening sauces, custards, and puddings where egg whites serve a similar function. They do not provide leavening.

How to use Starches

Ratio: Mix 2 tablespoons of cornstarch or arrowroot powder with 3 tablespoons of water to replace one egg white for thickening purposes.
Best for: Thickening sauces, fillings, and custards.

Baking Soda and Vinegar

For recipes that need leavening, like light and fluffy cakes, the chemical reaction between baking soda and vinegar can provide the necessary lift.

How to use Baking Soda and Vinegar

Ratio: Combine 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar to replace one egg white.
Best for: Cakes, cupcakes, and quick breads.

Commercial Egg Replacers

Various powdered egg replacers are available on the market, such as those from Bob's Red Mill or Orgran. These typically consist of a mix of starches and leavening agents.

How to use Commercial Replacers

Ratio: Follow the package instructions, which usually involve mixing the powder with water.
Best for: A wide range of baking needs, particularly in recipes where eggs act as both a binder and a leavening agent.

Comparison of Egg White Substitutes


Substitute	Best For	Primary Function	Flavor Impact	Notes
Aquafaba	Meringues, mousse, vegan cocktails	Foaming, leavening, binding	Neutral	Whips like egg whites, suitable for desserts. Some report a faint chickpea flavor if used in very high quantities.
Flax/Chia Egg	Cookies, muffins, dense baked goods	Binding	Nutty/Earthy	Provides a sturdy bind and adds fiber. Not suitable for recipes requiring a light, airy texture.
Starches	Custards, puddings, sauces	Thickening	Neutral	Creates a gel-like consistency when heated. Does not provide leavening.
Baking Soda + Vinegar	Cakes, cupcakes	Leavening	Tangy/Neutral	Provides lift through a chemical reaction. Best used for light and airy textures.
Silken Tofu	Cheesecakes, dense baked goods	Binding, moisture	Neutral	Blends smoothly into batters, adds richness and moisture. Can make baked goods dense.

Tips for Successful Egg White Substitution

Don't over-substitute: For many baked goods, especially those calling for more than two eggs, using substitutes can alter the texture significantly. Start by replacing just one or two at a time if the recipe allows.
Consider the texture: Match the substitute to the desired outcome. For fluffy results, choose a foaming agent like aquafaba. For dense and chewy results, a flax egg is best.
Adjust for moisture: Some replacements, like applesauce or mashed banana, add moisture and sweetness. You may need to reduce other liquid or sugar in the recipe accordingly.
Test and experiment: Not all substitutes work identically in every recipe. Don't be afraid to experiment with different options and ratios to find what works best for your specific dish.

Conclusion

Finding the right substitute for egg whites can be simple and successful, whether you're avoiding eggs for allergies, following a vegan diet, or simply out of ingredients. From the impressive foaming ability of aquafaba to the reliable binding power of a flax egg, there is a perfect alternative for every purpose. By understanding the role egg whites play in your recipe and matching it to the right replacement, you can achieve delicious and successful results. Explore and experiment with these options to expand your culinary repertoire beyond traditional ingredients. For more tips on versatile egg replacements, check out this guide on FoodPrint: Egg replacements for (almost) any situation.

Frequently Asked Questions

Aquafaba is best for recipes where the egg white's foaming and whipping properties are needed, such as meringues, mousse, and certain cocktails. While it can bind, it's not ideal for all applications, so consider the recipe's purpose carefully.

To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and let it gel for 5-10 minutes. It's best used as a binder in denser baked goods like muffins, cookies, and pancakes.

For thickening, cornstarch or arrowroot powder mixed with water is an effective replacement. The mixture creates a slurry that, when heated, thickens the liquid just as egg whites would.

This combination is primarily for leavening, so it works best in recipes for light and fluffy baked goods like cakes, cupcakes, and quick breads. It's not a suitable replacement for binding or adding moisture.

Commercial replacers are a convenient, all-purpose option that can work for many recipes, but they may not perform as well as specialized substitutes like aquafaba for meringues. Always check the package directions for the best results.

Pureed silken tofu adds moisture and richness, making it ideal for dense, creamy baked goods like cheesecakes or brownies. It can, however, make lighter recipes a bit heavier.

For a shiny, golden-brown glaze, you can brush baked goods with a mixture of non-dairy milk (like soy or almond) and a little maple syrup. Aquafaba can also be used, though it provides a less intense sheen.