egg whites (or egg replacer
Egg whites are nearly fat-free and contain high-quality protein (approximately 3.6g per large egg white) with all essential amino acids; egg replacers vary by brand but are typically lower in protein and engineered for specific functional properties rather than nutritional density.
About
Egg whites are the transparent, viscous albumen layer that surrounds the yolk of a chicken egg, comprising approximately 90% water and 10% proteins (primarily ovalbumin, ovotransferrin, and lysozyme). This protein-rich component separates cleanly from the yolk and coagulates when heated or mechanically agitated. Egg whites may be used fresh from whole eggs, purchased as pasteurized liquid egg whites, or as powdered egg white solids. Egg replacers are plant-based or synthetic substitutes formulated to mimic the functional properties of egg whites—their binding, leavening, and emulsifying capabilities—typically derived from starches, gums, legume proteins, or aquafaba (the liquid from canned chickpeas).
Culinary Uses
Egg whites are essential in meringues, mousses, soufflés, and angel food cakes where their ability to foam and stabilize air creates lightness and volume. They serve as a binding agent in forcemeats, quenelles, and patés, and as a clarifying agent in stocks and consommés. Egg replacers function similarly in vegan and allergen-free baking, providing structure and lift in cakes, cookies, and leavened goods, though results may vary by product formulation. Both are used in glazes, custards, and frozen desserts, where their protein content contributes to texture and stability.