Substitutions
The clear protein-and-water portion of an egg, roughly 2 tablespoons per large egg. It whips into a stable foam and sets firm and rubbery when heated.
What it does in a recipe: Pure structural protein - foam, bind and set, with no fat to soften the result. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Albumen
Quick answer
Powdered egg white
1 egg white = 2 tsp powdered egg white + 2 tbsp warm waterAll substitutes, best first
1 egg white = 2 tsp powdered egg white + 2 tbsp warm waterDried albumen rehydrates into essentially the original product, and it is pasteurised, which matters for uncooked meringue and royal icing.
MethodWhisk into warm water and let it hydrate 10 minutes before whipping.
1 egg white = 2 tbsp aquafabaThe proteins and saponins in chickpea liquid foam and hold their structure remarkably like albumen - close enough that it will make a passable meringue, which nothing else vegan will.
MethodWhip 5-10 minutes with 1/8 tsp cream of tartar. For a meringue, bake low and slow - aquafaba meringue browns faster than egg white.
Trade-offA softer, less stable foam that weeps more readily in humid conditions.
2 egg whites = 1 whole eggA whole egg contains the white you need plus a yolk, so one whole egg approximates two whites by volume.
Trade-offThe yolk's fat destroys a foam - this works for binding but will not whip. Never substitute a whole egg where whites are being beaten to peaks.
Any trace of fat or yolk in the bowl will stop egg whites whipping. Use a scrupulously clean metal or glass bowl - plastic holds a fatty film that will quietly defeat you.
Related guide
Eggs do four different jobs. Work out which one your recipe needs, and the right swap - flax, aquafaba, applesauce, tofu - picks itself.
At a glance
| Category | Eggs |
|---|---|
| Job in a recipe | Pure structural protein - foam, bind and set, with no fat to soften the result |
| Suits | Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 3 |
Questions
1 egg white = 2 tsp powdered egg white + 2 tbsp warm water. Dried albumen rehydrates into essentially the original product, and it is pasteurised, which matters for uncooked meringue and royal icing.
1 egg white = 2 tbsp aquafaba. The proteins and saponins in chickpea liquid foam and hold their structure remarkably like albumen - close enough that it will make a passable meringue, which nothing else vegan will. A softer, less stable foam that weeps more readily in humid conditions.
2 egg whites = 1 whole egg. A whole egg contains the white you need plus a yolk, so one whole egg approximates two whites by volume. The yolk's fat destroys a foam - this works for binding but will not whip. Never substitute a whole egg where whites are being beaten to peaks.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.