Aquafaba. Kinda fun to say and it literally means “water-bean," which pretty much sums up what it is. It’s the brine or viscous liquid that legumes, like white beans and chickpeas, have been cooked in. So, if you open up a can of garbanzo beans (chickpeas), it’s the liquid portion that you would typically drain out and discard. The properties of the liquid are similar to that of egg whites, so it makes for a good egg replacement in a baking recipe or as a substitute for egg white when making meringue or even egg free mayo. Aquafaba isn’t a new discovery and there are entire sites (like this Facebook group) dedicated to its various uses. As with most anything, there has also been some opposition and questions posed as to its health benefits like this article; so you can check it out and decide for yourself. If you're willing to give it a try, and are in need of a quick egg replacement, this might just be what you’re looking for.
3 Tablespoons of aquafaba replaces 1 large egg
1. Place a mesh strainer over an empty glass bowl.
2. Open a can of garbanzo beans (chickpeas) and pour the liquid and beans into the strainer.
3. Set aside the drained beans to use in another recipe like this salad.
4. Use the ratio above to replace the eggs called for in your recipe.
*Your aquafaba will keep in the fridge for about a week.
*A 15-ounce can of garbanzo beans will yield about 3/4 cup of brine/aquafaba.
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