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Powdered Egg White Substitution: 5 Common Alternatives to Use

Lisa Price
Last Updated on
by Lisa Price

There are a variety of options for powdered egg white substitutes such as fresh egg whites, chia seeds, meringue powder, aquafaba, gelatin, agar powder, flax seeds, silken tofu, and even fruit purees.

Understanding the function of egg whites in a recipe will help in choosing an egg white powder substitute. Eggs can function as an emulsifier, a stabilizer, to create a foam (acting as a leavening agent), to enhance flavor, or to add color.

The albumen, or egg white, makes up 60% of a whole egg, and egg whites are mostly made up of water (88%). Powdered egg whites are created through dehydration using a spray-dry process and treated with heat for pasteurization.

According to the USDA’s Food Data Central, the measured value of a 100g egg whites provides 10.7g of protein. Whereas 100g of powdered egg whites give 79.9g of protein. Powdered egg whites hold concentrated nutrients.

Egg White

There are advantages to using powdered egg whites such as convenient storage and longer shelf life. Egg white powder also helps with consistency of a recipe especially with mass production or bulk recipes.

No two eggs are the same. With so many options for egg white powder substitutions, we have considered texture, taste, the amount of waste, and work required to incorporate the substitution.

We have also considered those who are among the vegan community, and those who may suffer from an egg allergy. The below list is our top five substitutions for powdered egg whites.

Aquafaba

Aquafaba
Aquafaba

Aquafaba is a fun word to say, but it is not a difficult item to find. Basically, aquafaba is the liquid from chickpeas or any legumes. Cans of chickpeas are readily available in stores, or you can boil dried legumes to create your own aquafaba.

The starchy liquid is rich in protein and fiber. It is also a very versatile ingredient. The aquafaba can act as a foam, a binding agent, or an emulsifier.

With a little muscle and whisking action, the aquafaba, a liquid, can be whipped and peaked similarly to egg whites. There is no concern for an overpowering flavor from chickpeas. The liquid is hard to detect by tongue in any sweet or savory recipe because there is almost no flavor in aquafaba.

Benefits of using aquafaba as a powdered egg white substitute:

  • Less waste is generated (the legumes or chickpeas can be stored separately).
  • It has almost no taste.
  • A moderate amount of work is required.

The measurement substitutions are: ⅓ cup aquafaba (5 tbsp + 1 tsp) = 2 tbsp egg white powder = 1 egg white

*tbsp= tablespoons     tsp= teaspoons

Aquafaba is used in desserts like macarons and frozen treats. You can even use it in your favorite cocktail or mocktail.

Grapefruit Martini Mocktail

Ingredients:

  • ½ cup grapefruit juice
  • ¼ cup rosemary syrup**
  • 1 tbsp aquafaba

** You can make rosemary syrup from 1 cup fresh rosemary, 1 cup of water, and 1 cup of your preferred sweetener (agave, honey, or sugar). Add all of your ingredients to a saucepan.

Bring to a low boil (minimal bubbling) while stirring to completely dissolve your sweetener for five minutes. Remove from heat, cover, and leave it too steep. After 30 minutes, drain and set aside. Allow your syrup to cool before you use it.

Step 1.) Take a cocktail shaker, or air tight container, add ice, grapefruit juice, rosemary syrup, and aquafaba. Shake vigorously or until the mixture becomes frothy or foamy.

Step 2.) Pour your mixture in a glass. Garnish to your liking and enjoy.

Note: This recipe is for one serving/glass.

Chia Seeds

Chia Seeds
Chia Seeds

Known for being a healthy ingredient, chia seeds are tiny in size but large in their nutritional value.

Chia seeds offer many minerals (potassium, calcium, iron, phosphorus, zinc, manganese, selenium, magnesium), vitamins (A, B vitamins, C, E), lipids, proteins, and fiber.

To be used as a powdered egg white substitute, chia seeds have to be ground and then a liquid (water) has to be added to create what some know as “chia egg”.

The texture of chia egg is smooth like egg whites and similar to reconstituted egg white powder. Chia seeds act as a binding agent and thickener. Benefits of using chia seeds as an egg white powder substitute:

  • With added water, the texture of ground chia seeds are smooth and form a gel.
  • Flavor can be a bit nutty, but it is not overwhelming.
  • A moderate amount of work is required. (You can ground chia seeds yourself or purchase chia seeds already ground.)

1 tsp chia seeds + 2 tbsp water= 1 egg white = 2 tsp egg white powder

Oftentimes chia seeds are compared to flax seeds. Both are small and have lots of nutrients to offer. However, flax seeds produce a more grainy texture which makes it more difficult when needing a “rise” in your recipe.

Ground flax or chia seed can be used in baking as well as creating drinks like smoothies or protein shakes.

Chia Seed Egg Recipe

Ingredients:

  • 2 tbsp water
  • 1 tsp chia seeds

Step 1.) Using a stone grinder, food processor, or high speed blender, grind chia seeds.

Step 2.) Add water and chia seeds in a bowl. Mix well using a fork or whisk, and then set aside for three to five minutes.

Now you can use the chia egg in your other recipes.

Fruit Puree

Fruit Puree
Fruit Puree

Fruit puree is often overlooked as a substitution, but many different fruit purees can be used in almost any recipe. A fruit puree is created by finely blending or mashing a fruit.

Examples of common fruit purees are applesauce, pumpkin puree, mashed bananas, and mashed avocado.

Most fruits are juicy and filled with water. So it is no surprise that adding a puree will add moisture to your dish or whatever recipe you are making.

One word of caution, beware of store bought pre-sweetened applesauces like cinnamon. The additional sweetness and flavor will affect both texture and taste.

Based on which fruit you use to make your puree, the function slightly differs in your recipe.

  • Bananas: Bananas are sweet, distinct in flavor, and have a smooth texture. When used as a substitution, it adds moisture and volume. Banana also acts as a binding agent. It works best in baking bread, muffins, and brownies. Caution: Be sure your banana doesn’t overpower your other flavors.
  • Avocados: With a bland taste and green color, mashed avocado can change the color of your dish. The mashed avocado can act as a binding agent and an emulsifier.
  • Pumpkin: Pumpkins can change the color of your dish as well. This fruit adds moisture, color, and mild flavor.

¼ cup fruit puree or mashed banana/avocado = 2 tsp powdered egg white = 1 egg white

Note that due to the added moisture from the fruit puree, you may need to increase your baking time. You can also add ½ tsp of baking soda. Fruit purees work best in baking bread, cakes, and brownies.

Gelatin

Gelatin
Gelatin

Both gelatin and agar powder can be used as an egg white powder substitution. Gelatin is widely known for use in desserts as a thickener.

It is made from the collagen of animals. Likewise, agar powder is the vegan form of gelatin. Agar powder is made from seaweed, and it is sometimes called agar agar.

Whether in film, sheet, or powder form gelatin can be used to make marshmallows, ice creams, and even gummy candies.

Measurement substitutions are:

1 tbsp gelatin/ agar powder + 3 tbsp warm water = 2 tsp egg white powder

Benefits of using gelatin or agar powder as powdered egg white substitute:

  • Simple process to follow. (You add warm water to the powder or sheet; stir to dissolve. Allow it to sit for a few minutes, then you can add it to your other ingredients for your recipe.)
  • There are flavor options. (You have a chance to add different flavors using gelatin as an ingredient.)

Silken Tofu

Silken Tofu
Silken Tofu

Also known as Japanese-style tofu, the silken tofu has a soft, creamy texture and a bland taste. Tofu is made from soybeans, and it offers nutrients such as protein, vitamins (A, B vitamins, C, D, E, K), minerals, and omega-3 fatty acids.

Silken tofu can be found in your local grocery store, and it is often used in desserts, smoothies, dips, and puddings. The tofu acts as a thickener and binding agent.

Measurement substitutions are:

¼ cup silken tofu = 2 tsp egg white powder

There are several recipes that use silken tofu, like this one.

About Lisa Price
Lisa Price
Lisa is Food Champ's resident fitness enthusiast and nutrition expert. She holds a nutrition degree in her home state of Florida and works for a large health system to ensure sound nutrition and dietetics information is passed on to all members.
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