Best Whole Egg Substitutes
What Can I Use Instead of Whole Egg in a Recipe?
Use 200% of the called-for amount (slightly more than the original). 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.
Ran out of Whole Egg mid-recipe? Don't panic — you have options. This guide covers 3 tested Whole Egg substitutes that actually work in cooking and baking, complete with exact ratios so you don't have to guess. Whether you need to save money at the store or eat gluten-free, there's a swap here for you. The top pick is Egg Whites — it's the closest match for most recipes. Use 200% of the amount. 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.
Want exact ratios calculated for your specific recipe? Use the free SubSwap calculator.
Get ratios for Whole Egg →All Whole Egg Substitutes (3 options)
Egg Beaters are a liquid egg substitute; use 1/4 cup per whole egg. Best for scrambling and baking; not ideal for dishes requiring whole egg structure like custards.
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.
Mix 2.5 tbsp powder with 2.5 tbsp water per egg; reconstitutes similarly but with slight flavor difference.
As an Amazon Associate, SubSwap earns from qualifying purchases.
Tips for Substituting Whole Egg
For most recipes, Egg Whites is the best starting point. 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. Watching your grocery budget? Powdered Egg is the most wallet-friendly swap and does a solid job in most uses. If you need a gluten-free alternative, Egg Beaters fits the bill without the gluten. If you're unsure which Whole Egg substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Whole Egg Substitutes
The best substitute for Whole Egg is Egg Whites. Use about 200% of the amount called for. 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.
This guide lists 3 Whole Egg alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
Also commonly substituted
Related ingredients
New ingredients and substitutions added regularly. Get notified first — no spam.
SubSwap is free. If it saved your recipe, consider buying me a coffee ☕
☕ Buy me a coffee