Running low on egg white? Here are the best verified substitutes, including how to adjust your measurements.
About egg white
Egg white is the clear, viscous liquid that surrounds the yolk in a chicken egg. It has a neutral flavour and transforms from transparent to opaque when heated. In cooking and baking, egg whites serve multiple functions: they provide lift and volume when whipped into meringues or soufflés, bind ingredients together in baked goods, and create structure in dishes like omelettes and custards.
Best substitute
The liquid from a can of chickpeas. Whips up just like egg white.
Alternative
Dissolve 1 tablespoon agar in 1 tablespoon water, whip until foamy.