Egg vs Egg White
A side-by-side guide to substituting Egg White for Egg (or vice versa).
Use 0.25 cup of Egg White for every 1 whole egg of Egg.
Side-by-side
Egg White
Conversion: Use 25% as much (0.25 cup per 1 whole egg)
Tags: low-calorie
Notes: Use 2 egg whites per whole egg for binding and moisture. Best for low-cholesterol baking; may need adjustment in custards or rich sauces.
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Open calculator →When to use Egg White instead of Egg
Use 2 egg whites per whole egg for binding and moisture. Best for low-cholesterol baking; may need adjustment in custards or rich sauces. The conversion is use 25% as much (0.25 cup per 1 whole egg).
Common questions
Yes — Use 2 egg whites per whole egg for binding and moisture. Best for low-cholesterol baking; may need adjustment in custards or rich sauces. Ratio: Use 25% as much (0.25 cup per 1 whole egg).
Use 25% as much (0.25 cup per 1 whole egg). For other quantities, use the SubSwap calculator.
They are similar in most uses, but Use 2 egg whites per whole egg for binding and moisture..
Egg White is one of the options SubSwap lists for Egg. The 'best' choice depends on your recipe — see the full list of Egg substitutes.
Looking for more Egg substitutes beyond Egg White?
See all Egg swaps →