Can you substitute egg whites for whole eggs when baking?

While egg whites can be used as a substitute for whole eggs in some baking recipes, it's important to note that they provide different functions in baking. Here's a comparison:

Whole eggs:

- Provide structure: Whole eggs contain both egg whites and egg yolks. The egg whites contribute to the structure of baked goods by coagulating and forming a network that traps air bubbles, resulting in a light and fluffy texture.

- Emulsify ingredients: The fat content in egg yolks helps in emulsifying ingredients that would otherwise not mix well, such as oil and water. This emulsification is crucial in creating a smooth and consistent batter or dough.

- Add richness and flavor: Egg yolks contribute richness, flavor, and color to baked goods.

Egg whites:

- Provide structure: Egg whites, when beaten, form stiff peaks and contribute to the structure of baked goods. They can provide some lift, but not as much as whole eggs.

- Emulsify ingredients: Egg whites do not contain fat, so they have limited ability to emulsify ingredients.

- Add little flavor: Egg whites have a neutral flavor and do not add significant richness to baked goods.

Substitution guidelines:

- In recipes that call for a small number of eggs (one or two), it is generally not advisable to substitute egg whites for whole eggs. The lack of fat and emulsifying properties from the egg yolks may result in a dry, crumbly texture and reduced richness.

- For recipes with a larger number of eggs (three or more), you can substitute some or all of the whole eggs with egg whites. However, it is recommended to reduce the amount of liquid in the recipe by about 2 tablespoons for each whole egg replaced. This helps compensate for the moisture content of the egg yolks.

- To add richness and flavor, consider adding a little extra fat, such as melted butter or oil, or a flavor enhancer like vanilla extract.

Overall, while egg whites can be a useful substitute in certain baking scenarios, it's important to understand the differences in their functions and adjust the recipe accordingly. For best results, follow the recipe guidelines and consider the specific role of eggs in the particular baked good you are making.