Can you substitute egg substitute where ever it says egg whites, and if so are they equal measurements? Silvana from Phoenix, AZ

Hi Silvana,

No.  Although it is likely the recipes will “work”, they won’t be the same quality.  For instance, if you try to do a breaded dish like fried chicken and substitute egg substitute for the whites, the breading will be soggy—egg substitute is much runnier than real egg whites.  Even the “100% egg whites” that you buy in cartons, aren’t as good.  They’re runnier too.  I’m not quite sure what they do to them, but if you compare them to an egg white that you’ve cracked from the shell, they’re not the same.  Years ago, we ran extensive side-by-side testing of exactly this.   If you use the substitute in baked goods (without making any other adjustments) they can make them less fluffy or even tough (or just basically negatively affect the texture).  All of that said, if a recipe is developed for egg substitute, it can be great. I just wouldn’t recommend swapping it in when a recipe calls for egg whites.

Hope that helps!

Happy Cooking (& Eating!)

Devin