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Egg White
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 substitutes
Substitutes
Most liquid egg substitutes are primarily egg whites. Use 2 tbsp per egg white. Works in all the same applications.
✅Best for: omelets, baking, frittatas
⚠️Not for: meringues, macarons (won't whip the same)
Seeds, Flaxseed
1 tbsp ground + 3 tbsp water:1 whiteMix 1 tbsp ground flaxseed with 3 tbsp water and rest 5 minutes. Creates a gel that binds like egg white. Vegan. Doesn't whip.
✅Best for: baking, binding in veggie burgers and patties
⚠️Not for: meringues, macarons, cocktails
Leavening Agents, Cream of Tartar
1/8 tsp:1 whiteFor 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.
✅Best for: meringues, macarons
⚠️Not for: general baking binding