Looking for effective egg white replacements in your cooking and baking? Here are plant-based solutions for three common egg white functions: whipping, binding ingredients, and creating light, fluffy cakes. See how easy it is to use simple plant ingredients to replace egg whites in all your favorite recipes!
Aquafaba
1 egg white = 3 Tbsp aquafaba (liquid from canned chickpeas).
Purpose: Binding and leavening.
Best for: Meringues, macarons, mousses, fluffy cakes.
Notes: Chill and whip for stiff peaks (like egg whites) or use unwhipped in baking.
Flaxseeds & Chia Seeds
1 egg white= 1 Tbsp ground flax or chia + 3 Tbsp water (let sit 5-10 min).
Purpose: Binding.
Best for: Cookies, pancakes, quick breads, veggie burgers, breading.
Notes: Flaxseeds add a subtle earthy flavor.
Baking Powder + Water + Oil
1 egg = 2 tsp baking powder + 2 Tbsp water + 1 tsp oil.
Purpose: Leavening and moisture.
Best for: Cakes, muffins, and quick breads.
Notes: Provides rise while keeping the texture moist and tender. The double-acting baking powder reacts twice: once when wet, and again when heated.
Happy egg-free cooking and baking!
