Can you substitute egg whites for eggs?

In this article, we will answer the question “Can you substitute egg whites for eggs?”, and what are the best substitutes for eggs?

Can you substitute egg whites for eggs?

Yes, you can substitute egg whites for eggs. Use Two egg whites, or 1/4 cup of egg whites, in place of one whole egg. Bake a test cake using this substitution. 

If the cake turns out dry, add more sugar or 1 tablespoon of oil to soften the gluten protein and moisten the cake. You can also use low-fat yogurt or sour cream to compensate for the richness of egg yolk in a recipe.

The best egg white substitutes for muffins

The best and simplest substitute for muffins is bananas or applesauce. Banna tends to impart a distinct flavor to the end product. That is why bananas do not make for a good substitute in sweet corn muffins. 

Use one ripe and mashed banana or ¼ cup of applesauce for each egg. If the bananas or applesauce are not available, you can work with ¼ cup of canned pumpkin in place of each egg.

The best egg substitutes for cookies

Chia seeds are the best egg substitutes when you are hit by a sudden urge to make chocolate chip cookies without eggs. Mix 1 tablespoon of chia seeds with 3 teaspoons of water to make a paste. 

Let this paste sit for several minutes until it turns into a gelatinous texture. Use this paste as a replacement for a single egg.

The best egg substitutes for bread

Just like muffins, you can use applesauce, banana, and pumpkin for making eggless quick bread. This substitute works great in quick bread such as pear bread.

The best egg substitute for making savory and yeast quick bread is the ground flaxseed powder. To use flaxseed as an egg substitute, whisk 1 tablespoon of flaxseed meal with 3 tablespoons of water. Allow the mixture to sit for about 5-10 minutes until it becomes thick and gelatinous. 

Instead of flaxseed powder, you can also use chia seeds as a replacement for eggs in your recipe.

The best eggs substitutes for brownies and bars

Silken tofu is the best choice if you are looking for thick, gooey, and fudgy textured brownies. Silken tofu blends in more easily into your batters than firm or extra firm tofu. 

The sheer smoothness of the silken tofu is what makes it an ideal egg substitute in fudgy brownies and bars. 

Replace every egg with ¼ cup of pureed silken tofu to make double chocolate brownies, chocolate chip cookie bars, and dense bread.

The best substitutes for cakes

Baked products like angel food cake rely on the ability of the eggs to whip and incorporate air into the batter. But you can substitute Aquafaba for eggs in angel food cake and similar recipes. Just like egg whites, Aquafaba whips into soft peaks, ideal for making light and fluffy cakes.

Substitute 2 tablespoons of Aquafaba for every egg white. Whip the Aquafa with a handheld mixer until light and foamy. This substitute also works great in macarons.

Tips for baking with eggs substitutes

Don’t replace more than 2 eggs: This only applies if you are not vegan. When substituting for eggs, do not replace more than 2 eggs to retain the original texture and flavor of the baked product. Leaving at least one whole egg in the recipe will compensate for the substitute. 

You can even replace the eggs in meringue: Whip the Aquafaba for stiff peaks to use it as a substitute for eggs in meringue.

Consider egg whites: Store-bought dry cake mixes contain additives that improve the taste and texture of the baked product even if you only use egg whites. 

Such mixes can do without the fat content of the egg yolk. Use two egg whites—or ¼ cup fat-free egg substitute as an alternative to whole eggs. 

Quick reference chart for egg white substitutes

Substitute Amount Needed to Replace 1 Egg White
Aquafaba 2 tablespoons
Ground flaxseed½ tablespoon + 1 ½ tablespoons water
Agar powder 1 tablespoon + 1 tablespoon water
Xanthan powder ¼ teaspoon + ¼ teaspoon water
Chia seeds1 teaspoon + 2 tablespoons water

What to do with the egg yolks?

There are better options to use the leftover egg yolks than discarding them after using the egg whites in a baking project. Knowing the egg yolks won’t keep good for many days in the fridge, you can freeze them for later.

Egg yolks are the base ingredient for making custards or homemade custard-based ice creams. Instead of using oil, brush the unbaked pie crusts with fatty egg yolks to help the pie crust turn golden brown and crisp.

Use egg yolks to make lemon bars with shortbread crusts or banana pudding. Making aioli and mayonnaise is the best way to use 1 or 2 leftover egg yolks. Use egg yolks to bake ravioli. 


In this article, we answered the question “Can you substitute egg whites for eggs?”, and what are the best substitutes for eggs?


Hello, I'm Sana Ameer. I'm a student of Food Science and Technology at UVAS. I like to bake and I aspire to become a Food blogger.