Why would I, a happy egg eater, everneedto use it to replace eggs?
Well, here we are.
I boiled some straight-up chickpea liquid in a pan to see.
Is it an egg?
Do note, however, that salt varies considerably in cans of chickpea liquid.
What aquafabadoesntdo naturally that eggs do, is puff.
Even if you dont whip an egg, it has some body to it after it cooks.
Chickpea liquid doesnt naturally have the same consistency, but this challenge is not impossible to overcome.
Aquafaba whips up pretty easily and manages to hold that aeration.
For one wholelarge egg, use three tablespoons of aquafaba.For oneegg white, use two tablespoons of aquafaba.
Just whip it until its soft and foamy; stiff peaks arent necessary for this use.
Then mix it into the dough as usual during the egg step.
While it might be an annoying extra five to 10 minutes of your time, its worth it.
Use aquafaba for meringue
Typical meringue consists of only two major ingredients: egg whites and sugar.
And frankly, its only meringue because the egg whites do all the heavy lifting.
And yet, aquafaba can make it happen.
Egg or otherwise, no meringue lasts very long unless you stabilize it in some manner.
For everycup of aquafaba, use a half-teaspoon of cream of tartarto help stabilize the structure.
Use this meringue to make meringue cookies, pavlovas, or fold it into other batters for maximum lift.
Use aquafaba for egg wash
Egg wash is one of the most understated baking techniques.
Whilesour creammakes a good exterior egg wash, it doesnt do much for binding.
Aquafaba is here to help though.
You wont taste any off flavors, but you might get a tickle of salt.
