Chris B.
My oldest daughter is allergic to eggs, so we’re always on the lookout for good alternatives. I’d been reading a lot about “aquafaba”, so we finally gave it a try. Watch above, as I turn “chickpea water” into a whipped egg white substitute.
The rule of thumb is that you need 3 Tablespoons of aquafaba to replace one whole egg or 2 Tablespoons of aquafaba per egg white. Based on our experience, the “aquafaba” or chick pea water is a suitable egg white substitute. Now, we’ve tried other types of beans or legumes, but they haven’t worked quite as well. If you’re allergic to eggs or a vegan, be sure to give it a try.
This is great info ….
This is great info with useful video. We’ve used flax eggs for sometime now, and tried chia, but this will be a new experiment. Thanks.
I never had much luck using flax seeds. I use “EnerG” Egg Replacer (http://www.ener-g.com/egg-replacer.html) for baking quite a bit.
nice
great
I’ve heard about this but never seen anyone whip the water up like that. Very cool!
Thats intresting, have you tried this method in baked products like cakes ect?
I have a pancake recipe that uses whipped egg whites that I’ve used it in, and my wife has made meringues with it. I use Ener-G Egg Replacer with most baked good. The drawback to using the aquafaba on a consistent basis is using up all the chick peas afterward.
Ha I could image. They are not a staple at our house, but Im sure we could find a use for them.
Never heard anything about that. Good to know. Thank you, Chris.