Egg White substitutes
Out of egg white? Here are the best substitutes — what to reach for, why it works, and how much to use. Aquafaba is the top pick.
- 01Aquafababest pick
Chickpea liquid whips into stable peaks — the standard vegan meringue base.
1 egg white = 3 tbsp aquafaba
- 02Meringue powder
Dried egg white made for exactly this; rehydrate and whip as usual.
1 egg white = 2 tsp powder + 2 tbsp water
- 03Powdered egg whites
Pure dried whites — identical results once reconstituted.
1 egg white = 2 tsp powder + 2 tbsp water
- 04Egg
A whole egg binds and enriches fine, though the yolk adds fat and color.
1 whole egg = 2 egg whites
- 05Flax egg
Binds well in batters, but it will never whip into peaks.
1 egg white = 1 tbsp flax + 3 tbsp water
Cooking with egg white?
Paste your recipe into Mise — we'll find every ingredient as a real product you can buy, and swap the ones you can't, like egg white, for the closest match in stock.
Turn a recipe into a basket →How we choose these
These are tested kitchen substitutes, chosen for matching flavor, texture, and role — with ratios so the swap actually works. Taste as you go; substitutes shift intensity, not just flavor.
Flavor data: Epicure (Radzikowski & Chen, 2026), arXiv:2605.22391, CC-BY-4.0.
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