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Best Substitutes for Egg Whites — What to Use Instead
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Aquafaba: 3 tbsp per egg white — Can be whipped to stiff peaks. Best substitute.
Commercial Egg White Powder: Follow package directions — Reconstitute with water. Reliable for meringue.
Overview
Top substitute for egg whites: Aquafaba (3 tbsp per egg white). Can be whipped to stiff peaks. Best substitute. Plus 1 more alternatives.
Key Details
- Aquafaba: 3 tbsp per egg white — Can be whipped to stiff peaks. Best substitute.
- Commercial Egg White Powder: Follow package directions — Reconstitute with water. Reliable for meringue.
Why This Matters
- Egg Whites is a common ingredient that may need substituting
- Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
- Sometimes you simply run out of an ingredient mid-recipe
- Allergies or intolerances may necessitate a swap
How To
- 1Best overall substitute: Aquafaba at 3 tbsp per egg white
- 2Consider the role of the ingredient (flavor, texture, binding, leavening)
- 3Test substitutes in small batches first
- 4Adjust other ingredients as noted for best results
- 5Some substitutes work better in certain recipes than others
Tags
substitutesegg-subegg-whitesingredient-swapcooking-tips
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UsefulFrequently Asked Questions
The best substitute for egg whites is Aquafaba at 3 tbsp per egg white. Can be whipped to stiff peaks. Best substitute.