Substitutions / egg white
What to use instead of egg white
Use aquafaba at 3 tbsp / egg white. Whips to stiff peaks well, but has a faint bean flavor that mostly disappears in baked goods.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Aquafaba | 3 tbsp / egg white | Whips to stiff peaks well, but has a faint bean flavor that mostly disappears in baked goods. |
| Flax egg | 1 tbsp flax + 3 tbsp water / egg white | Binds well but won't whip, so skip this if you need volume or structure from aeration. |
| Agar agar | 1 tbsp dissolved / egg white | Works as a binder and sets firmly, but doesn't whip or brown the same way. |
How much is a cup of egg white?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh egg white in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.