Aquafaba – the food science of cooking

Aquafaba is the liquid you strain off from a can of chickpeas and it’s used by vegans to replace egg in cooking.

Aquafaba is made up of water, protein and starch and the word comes from the Latin aqua – water, and faba – bean. Other beans as well as chickpeas made good aquafaba.

It can be used as a thickener, binder, emulsifier, foaming agent and gelling agent to replace egg.

The aquafaba science website says there is a lot more science to understand how it works.

The nutritional analysis for aquafaba is on The Nutrition Program. Use 3 tablespoons of chickpea water to replace one egg.

Other egg replacers include

  • 1/2 mashed banana
  • flax egg – 1 tbs of flax seed powder + 3 tbs water

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