Aquafaba Vegan Egg

Servings: egg

Makes a great egg replacement in baked goods.

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Ingredients

3 Tbs aquafaba per 1 large egg or 2 Tbs per 1 large egg white

Instructions

Collect the aquafaba by straining a can of chickpeas and saving the liquid. May be frozen as 1 Tbs ice cubes to always have on hand.

Notes

What is Aquafaba?

It’s the viscous water in which legumes, like chickpeas, have been cooked. It’s often referred to as “bean liquid” or “bean water.” During the legume cooking process, proteins, carbohydrates, and other water soluble plant solids migrate into the cooking water. It results in a thick, slightly gelatinous liquid that has properties similar to egg whites.

Do I Have to Make My Own Aquafaba?

A lot of people swear by the process of cooking their own beans. They say that the resultant aquafaba is superior. But many use the bean liquid from canned beans with stellar results. In other words, the bean liquid from canned beans works just fine.

Can I Use Aquafaba to Replace Eggs in Any Recipe?

It has emulsifying, binding, thickening, and even rising properties. It works well in almost all baked recipes, but it isn’t the best stand-alone egg substitute for scrambles, quiches, egg salads, or other applications where egg yolks are integral. But it can still be a helpful component in some of these recipes to create a lighter and fluffier result.