One of the most common uses of eggs in cooking and baking is egg whites. Egg whites are a great source of protein and play an important role in providing structure and stability to many recipes.
They can be used in a variety of dishes, from meringues and soufflés to cakes and cookies.
There are several egg white substitutes that can be used to achieve the same texture and binding properties in your recipes.
In this article, we’ll explore the 6 best substitutes for egg whites. Whether you’re a vegan looking for egg-free options, have an egg allergy, or simply need an alternative to eggs, these substitutes will come in handy.
With these alternatives, you can still enjoy your favorite dishes and achieve the desired texture and consistency without using egg whites.
Egg White Uses In Cooking
Egg whites are a diverse ingredient that can be used in a wide range of cooking applications. Here are some common uses of egg whites in cooking:
Baking: Egg whites are commonly used in baking to add structure, moisture, and lift to cakes, breads, and other baked goods. They can also be used to make meringue toppings for pies and desserts.
Cooking: Egg whites can be used as a binding agent in meatballs, meatloaf, and other dishes that require binding ingredients. They can also be used to make soufflés, frittatas, and omelets.
Cocktails: Egg whites are commonly used in cocktails to add texture and frothiness. They can be used in drinks like whiskey sours, pisco sours, and gin fizzes.
Skincare: Egg whites can be used in DIY skincare recipes as they contain proteins that can help to tighten and firm the skin. They can be used in face masks and under-eye treatments.
Clarifying broth: Egg whites can be used to clarify broth by adding them to the pot and simmering until the egg whites coagulate and rise to the surface, trapping any impurities and creating a clear broth.
6 Best Egg White Substitutes
These substitutes offer similar binding and structural properties as egg whites and are suitable for various purposes.
They also come with added health benefits, such as being low in calories, high in fiber, and rich in vitamins and minerals.
1. Aquafaba
Aquafaba is a relatively new egg white substitute that has gained popularity among vegans and those with egg allergies.
It is the liquid that is leftover from cooked chickpeas, and it has the remarkable ability to mimic the texture and binding properties of egg whites.
When whipped, aquafaba turns into a light and fluffy foam that can be used in a variety of recipes, such as meringues, macarons, and mousses.
It can also be used as a binding agent in vegan baking, such as in cakes, cookies, and bread.
One of the best things about aquafaba is that it is easy to find and inexpensive. It is readily available in canned chickpeas, and many people already have it in their pantry.
This makes it a convenient and cost-effective alternative to eggs.
Another benefit of aquafaba is its versatility. It can be used to replace egg whites in a wide range of recipes, and it can be flavored and colored to match the needs of your dish.
For example, you can add vanilla extract to make it sweet or beet juice to make it pink.
In addition to its culinary benefits, aquafaba is also a sustainable ingredient. It is a byproduct of cooking chickpeas, which means that it would otherwise go to waste.
Using aquafaba as an egg white substitute can help reduce food waste and promote a more sustainable food system.
2. Chickpea Flour
Also known as garbanzo bean flour, chickpea flour is made from ground dried chickpeas and has a high protein content, making it an excellent vegan and gluten-free alternative to eggs.
One of the key benefits of using chickpea flour as an egg white substitute is its ability to bind ingredients together.
When mixed with water, chickpea flour forms a thick and sticky batter that can be used in place of egg whites in recipes such as vegan omelets, quiches, and frittatas.
It can also be used in baking recipes such as cakes, cookies, and breads.
Another advantage of using chickpea flour as an egg white substitute is its nutritional value. It is high in protein, fiber, and a range of essential vitamins and minerals, including iron, zinc, and vitamin B6.
This makes it a great choice for those looking to add more plant-based protein to their diet.
3. Silken Tofu
Silken tofu is a soft and smooth tofu variety. Made from soybeans, it is a popular ingredient in vegan and vegetarian cooking and baking due to its high protein content and versatility.
Silken tofu can provide the same binding and structural properties as eggs, making it a great option for vegan cakes, cookies, and other baked goods.
It can also be used in savory dishes, such as vegan quiches, frittatas, and scrambled tofu.
4. Agar Agar
Agar agar is a type of seaweed that has been used in Asian cuisine for centuries as a thickener and is becoming more popular in Western cooking as a versatile and healthy ingredient.
Agar agar is a great option for vegan meringues, marshmallows, and other desserts that require egg whites. It can also be used in savory dishes, such as vegan cheese and meat alternatives.
5. Bananas
Bananas are a versatile fruit that can be used in many different ways, including as a substitute for egg whites in some recipes.
Mashed ripe bananas can provide a similar binding and moisture-retaining property to egg whites, making them a great option for vegan baking.
They also have excellent nutritional value. Bananas are a good source of vitamins and minerals, including potassium, vitamin C, and vitamin B6. They are also low in fat and sodium and are a great source of fiber.
Bananas are easy to find and affordable. They can be mashed and added to recipes like pancakes, muffins, and cakes, to replace egg whites.
They provide a moist texture to the baked goods and help to bind the ingredients together.
6. Applesauce
Applesauce is a popular and nutritious ingredient that can be used as an egg white substitute in many vegan and allergy-friendly recipes.
It has a similar texture to egg whites and can provide the necessary moisture, structure, and binding properties that eggs provide in baking.
One of the great benefits of using applesauce as an egg white substitute is that it is a healthy and natural ingredient that adds flavor and nutrition to your baked goods.
Applesauce is high in fiber, vitamin C, and antioxidants, making it a great addition to a healthy diet. Another benefit of using applesauce as an egg white substitute is that it is easy to find and affordable.
Final Thoughts
There are many viable substitutes for egg whites in cooking and baking, which can come in handy for vegans, people with egg allergies, or those who simply want to try something different.
The six substitutes covered in this article, including aquafaba, chickpea flour, silken tofu, agar agar, banana, and applesauce, offer a wide range of options that can be used for different purposes.
Whether you are making desserts like meringues, marshmallows, or cakes, or savory dishes like vegan cheese or meat alternatives, these substitutes can provide similar binding and structural properties as egg whites.
Additionally, many of these substitutes come with added health benefits, such as being low in calories, high in fiber, and rich in vitamins and minerals.
Experimenting with these substitutes can be a fun and creative way to expand your culinary horizons and create delicious and healthy meals and desserts.
With a little bit of practice and creativity, you can find the perfect substitute that suits your taste preferences and dietary needs.
Hi, I’m Aubrey, and I have been a chef for close to 8 years. Cooking has always been a passion of mine, as long as I can remember. I loved my play kitchen when I was a kid, and would offer my parents my own (albeit gross) cookie recipes to taste!
Here at ButterandSaltGatherings, I want to offer a wide range of ingredients, flavors, meals and recipes so that you can start living each day to the fullest, and enjoy only the best food.
