Are you here looking for a solution because while preparing your kid’s favorite brownie, you ran out of egg white powder?
If you said yes, then this article is your savior. If you are allergic to eggs or just don’t want to try egg white powder, we have a solution for all of that.
Eggs are already a healthy food option, but we have shared a lot of nutritious alternatives for baking and thickening your soup.
In this article, you’ll find more than 20 alternatives for egg white powder. The significant part is that we have mentioned a variety of alternatives for our vegan friends as well.
Some amazing egg white powder substitute!
Generally, people prefer egg substitutes because they are allergic or trying to become vegan, so we have shared egg white powder alternatives in this section. You can try and experiment with your dish now!
Fresh white egg
Choosing fresh eggs over powder is always the best choice. You can always separate egg whites from the whole egg.
If you are using it for bakery items, you can also beat the egg whites and make fluffy cream.
Are you wondering how to substitute fresh egg whites with powder? Well, if the recipe calls for 2 tbsp of egg white powder, then you put three eggs white.
Buttermilk or Yogurt
In spite of the egg white powder, you can try yogurt or buttermilk. You can use flavorless yogurt. It will not change the taste of your recipe.
Try adding ¼ cup of any of these in place of 3 tbsp of egg white powder and use it in muffins, doughnuts, or cakes.
Pick any butter, like almond, cashew, or peanut butter, and swap it with egg white powder in your recipes.
You can also try creamy nut butter instead of chunky versions to ensure proper mixing.
If you are swapping any of the nut butter with white egg powder, then use 60 grams for 3tbsp of powder.
Note: Use it in those dishes which compliment nutty flavors because using this substitute will give you the essence of nuts.
If you are making frosting or icing for the cake, you can try meringue powder.
Generally, it is made of dried eggs, cornstarch, and sugar. It is a beautiful alternative for egg white powder because it avoids drooping in frostings and other desserts.
You must keep the powder away from sunlight and in a dry place. Although it contains eggs, it does not need to be refrigerated.
Replace 1 1/2 tbsp of egg white powder with 2 teaspoons of meringue powder and 2 tablespoons of water in your dish.
Gelatin is primarily made of collagen. It is present in the bones and skin of pigs and cows.
If you prepare a candy sheet, tasty ice cream, smooth pudding, or marshmallow, you can go for gelatin instead of egg white powder.
According to research, gelatin is healthy for your body as protein and amino acids present in gelatin help to hydrate your skin. It can aid in the stability of the intestinal wall too!
If you are a type two diabetic patient, then using gelatin in your recipe can help you in lowering blood sugar. Plus, it will also strengthen your bones and joints.
Put 1 tablespoon gelatin powder in 3 tablespoons of warm water for a few minutes. You can use the mixture to replace 2 tablespoons of egg white powder in your recipe.
Sweetened Condensed Milk
In many cake treaties, vegetarians use condensed milk in egg white powder. You can also replace 3 egg whites with ¼ cup of condensed milk.
Note: Just keep in mind to equalize the amount of sweetness. It is ideal to use it in lemon curd filling and cakes.
Some amazing egg white powder substitute for vegans
If you are vegan, then this alternative will be one of your favorite choices. And it is also a fantastic alternative for those who are allergic to eggs.
Aquafaba is a chickpea water-based egg substitute. If you want neutral-tasting legumes, you can add some water or soybean water.
If you add aquafaba to your dish, you will add lots of health benefits as chickpeas are nutritious. And remember not to throw away their water while cooking as it carries a lot of nutrients.
According to studies, aquafaba contains vitamin B, folate, iron, phosphorus, healthy fats like linoleic and oleic acids.
The best part is it gives all proteins, soluble fibers, and zero fats. Isn’t it amazing?
Well, don’t be concerned about the cooking process; aquafaba is a really basic and uncomplicated ingredient to work with.
It will work as flawless egg white powder does. Angel food cake, mousse, marshmallows, macarons, and meringue are all easy to make using it.
If you are concerned about the ratio, then relax. For instance, if you add two tbsp of egg whites to a dish, then you should put ⅓ cup of aquafaba.
Call it agar powder or agar-agar. It is derived from red algae, which are types of seaweed. It is white and semitranslucent in appearance and comes in the form of flakes or powder. You can also call it “vegetarian gelation.”
It will help you stabilize your dish and give it a thickened consistency. The perk of using this vegetarian gelatin is that it will set quickly in a dish in comparison to ordinary gelatin.
You can easily use this in place of egg white powder, try it in puddings, mousses, and jellies, as well as ice cream, gummy candies, and cheesecake.
Note: You must first liquify agar powder in water before being heated as it cannot be dissolved in a beverage or put into food immediately.
If you need 2 teaspoons of egg white powder, then add 1 tbsp of agar powder to 1 tbsp of water.
If you don’t like agar powder substitutes, then you can go for xantham gum. It also gives excellent stability and thickness. This means your recipe will not miss the void of egg white powder in it.
Xanthan gum is also a food additive that is made when you ferment sugar with Xanthomonas campestris (it is a type of bacteria).
When you mix xanthan gum powder with water, it disperses quickly and forms a thick, stable solution. It’s a great thickening, suspending, and stabilizing agent for a variety of products because of this feature.
So, try adding it to gravy, meat products, sauces, and cakes. It is will definitely escalate its texture. Plus, it contains soluble fiber, which means it won’t provide any calories.
Flax seeds contain mucilage (a thick grey substance that protects mucosal membranes from irritation by producing a protective layer). This is the major part of the flaxseed that helps to function as a good egg white substitute.
You can mingle flax seed in all those dishes that require foam made of egg whites as a binder.
But remember, you cannot just directly put flaxseed in a dish as it is. You must soak them in water in order to produce enough mucilage. The water and seeds will have the texture of reconstituted egg white powder in a matter of minutes.
Note: Flax seeds fail to work under heat, so you must avoid this substitute if you plan to make macarons.
According to some studies, flax seeds may help reduce your risk of heart disease, cancer, stroke, and diabetes.
If you are using 2 tablespoons of egg white powder in your recipe, then you should mix 1 tbsp flaxseed in 3 tbsp of water. Let it soak for 15 minutes, and then whisk it.
Another vegan substitute for egg white powder is mashed banana. It will add moisture and volume to your muffins, cakes, and loaves of bread.
Bananas are high in vitamins and minerals. It’s good for stomach and heart health, keeps you nourished, and helps you lose weight.
It is rich in potassium and helps you control your blood pressure by expelling more sodium through your urine.
Try making banana muffins or banana bread this time in your baking session. I promise, undoubtedly, the egg white powder will go unnoticed.
If the recipe requires 2 tbsp of egg white powder, then you can allow ¼ cup of whole ripen mashed banana.
Blended silken tofu
Do you have blended silken tofu at home? No, it is not just the regular tofu. Silken tofu is Japanese style, with thickened soy milk made from white soybeans and a soft, wobbling texture.
While making silken tofu, mature white soybeans are steamed, then turned into a slurry, and later it is squeezed very well to obtain soy milk.
It is so soft that you don’t need to press it to crumble. Usual tofu is used for stir fry, but silken tofu is predominantly used to give the dish a rich creamy and silky soft texture.
Thus, you can try silken tofu in exchange for egg white powder while making brownies, cakes, muffins, or bread. Replace 2 tbsp of egg white powder with ¼ cup of silken tofu.
Chia seeds are also a good option. They work in the same way that flaxseeds do. When you mix them with water, they turn into a gel-like substance.
Note: The color of the seeds is dark. Thus, it may transform the looks of your dish.
In place of 3 tbsp of powder, you need to use 1 tbsp chia seed with 2 tbsp of water.
A cup of avocado puree can also function as egg white powder in the recipe. It will give the dish moisture and richness because avocados are already creamy and soft in nature.
If you need 3 tbsp of powder, then replace it with ½ cup of puree.
Avocados are power-packed with fiber, potassium, and monounsaturated fats, which makes this substitute a healthy option.
Try making doughnuts, muffins, or cupcakes with this substitute. I am sure you will not miss egg white powder for the softness.
Try replacing unsweetened applesauce with egg white powder. It will act similar to it if you have sweet applesauce. However, you have to adjust the sugar in your recipe.
Simply use ¼ cup of applesauce instead of 3 tbsp of powder.
Baking soda and vinegar
Generally, one tbsp of baking soda along with 1 tbsp of vinegar can act as 3 tbsp of egg white powder.
You can use apple cider vinegar in the recipe, but if you don’t have it, then you can also go with distilled vinegar or balsamic vinegar.
When you mix baking soda with vinegar, a chemical reaction will take place that will release carbon dioxide. This will make your food fluffy and light, just like the egg white powder.
If your recipe demands egg white powder to act as a binding agent, then you can try cornstarch or cornflour. It helps to make the consistency thick in sauces and on spaghetti.
You just have to put 1 large tbsp of cornflour and the same amount of water in place of 1 ½ tbsp of powder.
Arrowroot is a flavorless white powder that is typically used to thicken sauces, soups, and other meals such as fruit pie fillings.
It also functions the same as cornstarch. And, therefore you can easily replace it with egg white powder.
Use 2 tbsp of root powder with 3 tbsp of water for 1 ½ tbsp of egg white powder.
Next, try vegetable oil. Substitute two teaspoons of water, two tablespoons baking soda, and one tablespoon vegetable oil for the 3 tbsp of egg white powder.
You can try any healthy oil if vegetable oil is unavailable.
Fruit puree can also act as a binding agent. You can prepare cakes and bread out of this. In place of 1 ½ tbsp of egg white powder, you will need ⅛ cup of puree, and if you are specially preparing muffins or bread, then add ½ tbsp of baking soda.
Soy Protein Powder
Soy protein powder is defatted soybean flakes, which are already rinsed in alcohol or water. This is because it eliminates carbs and dietary fibers.
Replace 1 ½ tbsp of egg white powder with 2 tbsp of soy protein powder and 2 tbsp of water.
The next alternative is hemp seeds. It is also similar to flaxseeds. But it doesn’t have hard shells like them. It is rich in omega 3 and protein, and you can replace egg white powder in healthy smoothies, milkshakes, or malts.
Mashed potatoes give binding and moisture to the food. You can easily prepare rolls and bread with this.
But remember, if you are using it for thickening, then you have to add butter, cheese, or cream. Then this substitute will not be vegan anymore.
Add ¼ mashed potatoes for 3 tbsp of egg white powder.
This is one of the nice alternatives. It offers smoothness like bananas and also works as a binder while baking.
Tip: Only use canned pumpkin puree for best results.
Replace ⅛ cup of puree with 1 ½ tbsp of power. It may slightly modify the taste of your chocolate cupcakes, but chillax, I assure you it won’t ruin its taste.
If you use this alternative for desserts, then it is the best. But it can also be used for savory ones in a hurry because puree serves as a binder and adds a little fat and moisture to the mix.
Carbonated water is a great way to add moisture to a meal while simultaneously acting as a leavening agent.
Do you know how? Well, carbonation traps air bubbles. This makes the final product lighter and fluffier.
You can make doughnuts, cakes, and bread with this alternative. Use ¼ cup of carbonated water in spite of 3 tbsp of egg white powder.
Commercial Egg Replacer
In the grocery store, there are a plethora of egg substitutes. Tapioca starch, potato starch, and leavening agents are common ingredients.
Egg replacers should not alter the final product’s taste and are ideal for all baked goods.
You can combine 1.5 teaspoons of powder and 2–3 tablespoons of water instead of 3 tablespoons of egg white powder.
Because it’s a byproduct of soybean oil, soy lecithin has the same binding characteristics as eggs. It is often used in professionally prepared foods because it has a great feature of combining and holding ingredients together.
You can swap 1 tbsp of soy lecithin with 3 tbsp of egg white powder.
Benefits of egg white powder
Egg white powder is power-packed with protein. In case you are sensitive to milk products, you can get your protein fix from eggs.
Yolks give your body fats, cholesterol, and calories. Using egg white powder reduces the consumption of fats and increases your strength. As it is wholly egg whites, it does not contain any additional calories that may come with egg yolks.
Moreover, egg white powder is low in saturated fats and cholesterol. Basically, it will make your dish healthy if you use it.
What is the use of egg white powder?
Generally, one can use egg white powder in all types of preparation. However, people use it widely for baking cakes, meringues, desserts, loaves of bread, muffins, and sponges.
The procedure of creating egg white powder along with water to generate bubbles or foam is, however, a significant fad in the modern kitchen.
Are egg white powder and egg white protein the same thing?
Typically, both of the options are pretty similar. However, egg white powder is more allergy-friendly. So, if you are allergic to dairy products, then you can flawlessly choose egg white protein powder.
Well, that’s a wrap!
If you want to make a cake or thicken your gravy, there are various options on the market, and egg white powder is no longer necessary. Because gelatin, chia seeds, flaxseed, applesauce, avocado puree, hemp seeds, and carbonated beverages can all be used instead.
If you are vegan, then you should avoid gelatin. Instead of that, try chia seeds or flaxseeds. Mashed potatoes can also work, but not for vegans. If you are a vegetarian, then you can use mashed potatoes with cream, butter, or cheese.
If you know any other alternative that is on our list, do let us know in the comment section below.
Milburn Adler is a food enthusiast and connoisseur of wine. His area of expertise is food fusions and gourmet foods. He lives to experiment with new recipes every day and spends most of his day looking for fresh and exotic fruits and vegetables.