Go Back
2 ingredient egg white bread

2 Ingredient Egg White Bread

A light, fluffy, high-protein egg white bread made with just two ingredients. This flourless, low-carb loaf is soft, sliceable, and perfect for toast, sandwiches, breakfast, or meal prep.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 8 slices
Course: Bread, Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups liquid egg whites room temperature
  • 1/2 cup plain egg white powder

Method
 

  1. Preheat the oven to 325°F (165°C). Line an 8 × 4-inch loaf pan with parchment paper.
  2. Pour the room-temperature liquid egg whites into a clean, dry mixing bowl. Beat on medium speed until foamy.
  3. Increase the mixer speed to high and continue beating until soft peaks form.
  4. Slowly sprinkle in the egg white powder while mixing. Add it gradually to prevent clumps.
  5. Continue beating until stiff peaks form. The mixture should be thick, glossy, and airy.
  6. Gently spoon the mixture into the prepared loaf pan. Smooth the top without pressing out the air.
  7. Bake for 35–40 minutes, or until the loaf is fully set and the center reaches about 160°F (71°C).
  8. Turn off the oven and leave the bread inside with the oven door slightly open for 10 minutes.
  9. Remove the loaf from the pan and allow it to cool completely before slicing.
  10. Slice with a serrated knife. Lightly toast the slices before serving for the best texture.

Notes

  • Use room-temperature egg whites for better whipping.
  • Keep the bowl and beaters completely clean, dry, and grease-free.
  • Add the egg white powder gradually to prevent clumps and preserve volume.
  • Let the loaf cool completely before slicing; slight shrinking after baking is normal.
  • Store refrigerated in an airtight container for up to 4 days, or freeze individual slices for up to 1 month.