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