What is an egg white substitute?

Egg white substitutes are products designed to replace egg whites in various culinary applications, especially in recipes where the primary purpose of egg whites is to provide structure, aeration, or binding. Several different types of egg white substitutes exist, each with its unique properties and uses. Here are some common egg white substitutes:

1. Aquafaba: Aquafaba is the viscous liquid obtained from cooking legumes, particularly chickpeas. It exhibits similar foaming and binding properties to egg whites and is commonly used in vegan baking and cooking.

2. Flaxseed Gel: Ground flaxseeds can be mixed with water to create a gel-like substance that can act as an egg white substitute. It provides binding properties and adds a slightly nutty flavor to recipes.

3. Chia Seed Gel: Chia seeds, when soaked in water, form a gel that can be used as a replacement for egg whites. It offers binding properties and a mild, neutral taste.

4. Silken Tofu: Silken tofu, a soft and creamy type of tofu, can be used as an egg white substitute in some recipes. It provides moisture, binding properties, and a subtle tofu flavor.

5. Commercial Egg White Substitutes: There are various commercial egg white substitutes available in the market. These products are typically made from plant-based ingredients such as potato starch, tapioca starch, or soy protein. They are formulated to mimic the functional properties of egg whites and can be used in a wide range of recipes.

When using egg white substitutes, it's important to consider the specific properties required for the recipe and choose the most suitable substitute accordingly. Some egg white substitutes may be better suited for baking, while others may work better in savory dishes or as binding agents. Additionally, it's essential to follow the recommended measurements and instructions provided with the chosen egg white substitute to achieve the desired results in your recipe.