Egg White Substitutes

Out of egg white? These are the swaps that actually work, with conversion ratios for any recipe size and notes on how each one changes the result.

What to use instead of egg white

  • Aquafaba

    Ingredient swap

    3 tbsp (60 ml) = 1 egg white

    Whips to stiff peaks like egg white and holds structure in meringues, macarons, royal icing, and pavlova. The closest swap by behaviour and the only one that whips reliably.

  • Flax gel

    DIY mix

    1 tbsp ground flaxseed + 3 tbsp water = 1 egg white

    Binds and adds moisture but will not whip into peaks. Use only when the egg white is acting as a binder, such as brushing pastry or holding a cookie dough together.

  • Egg Substitute Calculator

    Calculator

    Scale aquafaba and other swaps for any number of egg whites. Handy for meringue and macaron recipes that call for four or more whites.

Frequently Asked Questions

What can I substitute for egg white?
There are 3 workable substitutes for egg white, depending on what you have on hand and which property of egg white matters most for your recipe. The closest swap is usually 3 tbsp (60 ml) = 1 egg white. Each option below lists the conversion ratio for any recipe size, plus notes on how the swap changes the texture, flavour, rise, or browning.
Will substituting egg white change how my recipe turns out?
Yes, every swap trades one property for another: fat content, moisture, acidity, or protein. The notes on each substitute describe what changes in texture, flavour, rise, or browning, so you can choose the swap that matters least for your recipe.
Which egg white substitute is best for whipping versus binding?
Pick by the role egg white plays in your recipe. For whipping into meringues, macarons, pavlova, or royal icing, aquafaba is the closest match by structure and behaviour and the only swap that holds stiff peaks. For binding in pastry glazes or holding a dough together, flax gel adds structure without whipping.

Other ingredient and produce substitutes

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