The clear protein-and-water portion of an egg, roughly 2 tablespoons per large egg. It whips into a stable foam and sets firm and rubbery when heated.
What it does in a recipe: Pure structural protein — foam, bind and set, with no fat to soften the result. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Also called: Albumen
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Eggscategory
Quick answer
Aquafaba
1 egg white = 2 tbsp aquafaba
All substitutes, best first
3 ways to replace egg white
Aquafaba
Reliable
1 egg white = 2 tbsp aquafaba
The proteins and saponins in chickpea liquid foam and hold their structure remarkably like albumen — close enough that it will make a passable meringue, which nothing else vegan will.
MethodWhip 5-10 minutes with 1/8 tsp cream of tartar. For a meringue, bake low and slow — aquafaba meringue browns faster than egg white.
Trade-offA softer, less stable foam that weeps more readily in humid conditions.
A whole egg contains the white you need plus a yolk, so one whole egg approximates two whites by volume.
Trade-offThe yolk's fat destroys a foam — this works for binding but will not whip. Never substitute a whole egg where whites are being beaten to peaks.
Any trace of fat or yolk in the bowl will stop egg whites whipping. Use a scrupulously clean metal or glass bowl — plastic holds a fatty film that will quietly defeat you.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.