Egg White Substitutes
DairyThe clear liquid surrounding the yolk of an egg. High in protein with no fat or cholesterol. Used in meringues, macarons, angel food cake, cocktails, and as a binder.
3 listed substitutes
·First listed swap: Egg Substitute, Liquid or Frozen, Fat Free
First listed Egg White substitute option: Egg Substitute, Liquid or Frozen, Fat Free
In the current curated data, Egg Substitute, Liquid or Frozen, Fat Free is listed first at 2:1. Its listed uses include omelets, baking and frittatas. Compare the notes below before using it in meringues, macarons (won't whip the same), macarons and cocktails.
How to choose a Egg White swap
Egg Substitute, Liquid or Frozen, Fat Free
Ratio: 2:1
Listed for omelets, baking and frittatas. Avoid for meringues and macarons (won't whip the same).
Seeds, Flaxseed
Ratio: 1 tbsp ground + 3 tbsp water:1 white
Listed for baking and binding in veggie burgers and patties. Avoid for meringues, macarons and cocktails.
Leavening Agents, Cream of Tartar
Ratio: 1/8 tsp:1 white
Listed for meringues and macarons. Avoid for general baking binding.
Egg White substitute ratios and notes
Egg Substitute, Liquid or Frozen, Fat Free
Most liquid egg substitutes are primarily egg whites. Use 2 tbsp per egg white. Works in all the same applications.
Seeds, Flaxseed
Mix 1 tbsp ground flaxseed with 3 tbsp water and rest 5 minutes. Creates a gel that binds like egg white. Vegan. Doesn't whip.
Leavening Agents, Cream of Tartar
For meringues, aquafaba (canned chickpea liquid) stabilized with cream of tartar is the best egg white substitute. Use 3 tbsp aquafaba + 1/8 tsp cream of tartar per egg white.
Egg White substitute FAQs
Which Egg White substitute is listed first?
Egg Substitute, Liquid or Frozen, Fat Free is the first listed Egg White substitute in SwapChef's curated data. The listed ratio is 2:1.
Can I use Egg Substitute, Liquid or Frozen, Fat Free instead of Egg White?
The curated notes list Egg Substitute, Liquid or Frozen, Fat Free for omelets, baking and frittatas. Most liquid egg substitutes are primarily egg whites. Use 2 tbsp per egg white. Works in all the same applications.
What is another Egg White substitute?
Seeds, Flaxseed is another listed option at 1 tbsp ground + 3 tbsp water:1 white. The data lists it for baking and binding in veggie burgers and patties.
What cautions are listed for Egg White substitutes?
The curated cautions mention meringues. Check each substitute's “not for” notes before using it in baking, sauces, or allergy-sensitive recipes.