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