The word aquafaba is the common name for the liquid we discard at the beginning of cooking beans or other legumes such as chickpeas. Aquafaba can be used to replace egg white, which is why it is also called a vegetarian egg.
Its unique mix from starch, protein and other soluble plant solids that have migrated from the seed into the water during the cooking process gives aquafaba a wide range of emulsifying, foaming, binding, gelatinizing and thickening properties.
It is the new trendy food and an interesting option for vegans. It can be safely used in both sweet and savory dishes.
The word originates from the Latin words faba (bean) and aqua (water). The possibilities that aquafaba provides are truly limitless - it can be used as a cheese substitute, butter, cream, to make mayonnaise and what not.
To use aquafaba as an egg white or whole egg substitute, follow this ratio: 3 tablespoons of aquafaba equals one large egg, 2 tablespoons - for egg white and 1 tablespoon - for egg yolk.
The best aquafaba is made from chickpeas. Whether you're vegan or not, this amazing discovery gives you scope for new experiments in the kitchen that can be quite interesting, or save your culinary creations with eggs in case you started cooking but forgot to buy the eggs.
