If you're out of BEST Egg White, reach for Aquafaba, Flax Seeds, Agar Powder, Chia Seeds, and Xanthan Gum.
Aquafaba
Aquafaba is a surprising vegan egg white substitute with a variety of uses in the kitchen.
For cooking, Flax Seeds also works well - adjust the amount to taste.
Baking's your jam, right? You're all set to whip up that show-stopper, and boom - you're out of egg whites.
Talk about a plot twist. No stress, though.
These five genius swaps are about to save your baking day.
The 5 Best Substitutes for Egg White
If you're one of the millions of people with egg allergies, or you simply don't keep eggs in your refrigerator, you may find yourself in a bind when a recipe calls for egg whites.
What are the best substitutes for egg whites? Here are five substitutes that work well in most recipes:
1 - Aquafaba
Aquafaba is a surprising vegan egg white substitute with a variety of uses in the kitchen.
Its name comes from the Latin for water (aqua) and bean (faba), as it is simply the water that beans have been cooked in.
This liquid has a similar consistency to egg whites, making it perfect for applications such as meringues, marshmallows, and foams.
It can also be used as a binding agent in recipes such as pancakes, waffles, and cakes.
Also, aquafaba can be whipped into stable peaks, making it an ideal ingredient for mousses, icing, and frosting.
Its flavor is relatively neutral, aquafaba takes on the taste of whatever it is cooked with, making it a versatile and convenient ingredient for any vegan kitchen.
2 - Flax Seeds
Flaxseed is a plant-based food that has a range of health benefits.
It is high in fiber and omega-3 fatty acids, which can help to lower cholesterol and reduce inflammation.
Also, flaxseed is a good source of antioxidants and lignans, which are thought to protect against cancer.
The seeds can be eaten whole or ground into a powder, and they have a nutty taste and slightly crunchy texture.
When used as an egg substitute, flaxseed powder can help to bind ingredients together and add moistness to baked goods.
To substitute one egg, mix one tablespoon of flaxseed powder with three tablespoons of water and let the mixture sit for a few minutes before adding it to your recipe.
3 - Agar Powder
Agar powder is a flexible ingredient that can be used in sweet or savory dishes.
It has a neutral taste and smooth texture, making it a perfect thickener for sauces and soups.
It is also often used as a vegetarian substitute for egg whites.
To use agar powder as a thickener, simply whisk it into the liquid you wish to thicken.
For each tablespoon of agar powder, you will need to add ½ cup of liquid.
If you are using it as a substitute for egg whites, add 2 tablespoons of agar powder to ½ cup of water and whisk until the mixture is frothy.
Then, use it in any recipe that calls for beaten egg whites.
With its neutral taste and easy-to-use nature, agar powder is an essential ingredient for any kitchen.
4 - Chia Seeds
Chia seeds have gained popularity in recent years as a superfood.
Unlike other seeds, they are a complete protein, meaning they contain all the essential amino acids.
They are also high in fiber and omega-3 fatty acids.
Chia seeds have a mild, nutty flavor and a crunchy texture.
When soaked in liquid, they form a gel-like substance that can be used as a substitute for egg whites in recipes.
To use chia seeds as an egg white substitute, simply combine 1 tablespoon of chia seeds with 3 tablespoons of water and let the mixture sit for about 15 minutes.
This will yield the equivalent of one egg white.
Chia seeds can be added to smoothies, yogurt, oatmeal, or baked goods for an extra boost of nutrition.
5 - Xanthan Gum
Xanthan gum is a white powder that is often used as a food additive.
It has a variety of uses, including improving the texture and taste of food.
It can also be used as a substitute for egg white.
When used in baking, xanthan gum helps to create a light, airy texture.
It also helps to bind ingredients together, making it an ideal ingredient for gluten-free recipes.
When substituting xanthan gum for egg white, use a 1:1 ratio.
For example, if a recipe calls for one egg white, use one teaspoon of xanthan gum.
Xanthan gum is a flexible ingredient that can be used in many different recipes.
Frequently Asked Questions
Aquafaba, Flax Seeds, Agar Powder, Chia Seeds, and Xanthan Gum. Use it at a 1:1 ratio in any recipe that calls for BEST Egg White.
Absolutely. Aquafaba is the closest swap.
Flax Seeds also works in a pinch. Match the original amount and tweak from there.
Can this substitute be used in baking as well as cooking?
Some work in both, but baking is less forgiving.
Substitutes that alter fat content, sweetness, or moisture can shift the structure of baked goods.
Test with a small batch first.
Frozen substitutes sometimes change texture after thawing. This matters more in raw applications like salads than in cooked dishes where texture is softened by heat anyway.