Last updated: October 22, 2026. Information checked at the time of writing.
Short answer: one large egg white equals about 4 g of egg white powder plus about 28 g (2 tbsp) of water, or the kitchen measure of 2 teaspoons of powder in 2 tablespoons of warm water. Stir until dissolved, let it rest a minute, then whip or bake exactly as you would fresh whites.
We make a competing product, so every fact about other brands below comes from their own store, label or Canadian retailer pages, checked on October 22, 2026. Prices are in CAD unless marked and change often.
Conversion chart
| Egg whites | Egg white powder | Water |
|---|---|---|
| 1 | about 4 g (2 tsp) | about 28 g (2 tbsp) |
| 2 | about 8 g | about 56 g (1/4 cup) |
| 4 | about 16 g | about 112 g (scant 1/2 cup) |
| 6 | about 24 g | about 170 g (3/4 cup) |
| 12 | about 48 g | about 340 g (1 1/2 cups) |
Based on the American Egg Board’s figure that liquid egg white is about 12% solids and 88% water. USDA lists a large egg white at about 33 g.
Meringue and whipping
- Make a paste with a little of the water first, then add the rest; this prevents lumps.
- Let it sit a minute or two so the powder fully hydrates, then whip to foamy, soft or stiff peaks.
- A pinch to 1/8 teaspoon of cream of tartar per white helps the foam hold (King Arthur Baking).
- Meringue powder is a sweetened blend; its ratios do not apply to pure egg white powder.
Baking
- Whisk the dry powder in with the flour and add its water with the other liquids.
- Works in angel food cake, macarons, royal icing, protein pancakes and muffins.
- Add a spoonful to fresh whites for sturdier macaron shells.
Storage and safety
- Keep the sealed powder cool and dry; reseal tightly after each use.
- Once mixed with water, use it right away or refrigerate it and use it the same day (USDA FSIS).
- Dried egg white is heat treated during production; Canadian guidance sets 54 °C for 7 days for spray-dried whites. It is still best used in cooked recipes, especially for people at higher risk.
More: egg white powder nutrition facts, whole egg powder vs egg white powder and how to use powdered eggs.
FAQ
How much egg white powder equals one egg white?
About 4 g (2 teaspoons) of powder plus about 28 g (2 tablespoons) of water.
Can you make meringue with egg white powder?
Yes. Dissolve the powder, let it rest, then whip as usual; cream of tartar helps the foam hold.
How long does reconstituted egg white powder last?
Use it right away or refrigerate it and use it the same day.
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Written by the team at Rise Nutrition, Toronto, Canada’s single-ingredient ancestral nutrition brand. Questions: ray@risenutritions.ca
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