Aquafaba as an Egg Replacer
What is Aquafaba?
Aquafaba is the cooking liquid or brine in a can of garbanzo beans or chickpeas. The word aquafaba comes from the Latin aqua or water, and faba or bean. When whipped, this liquid mimics whipped egg whites for use in cooking and baking. When whisked, it froths for use as a binder or egg replacement for cakes, muffins, and pancakes. In many recipes, it can be used as a whole egg replacement.
In 2015, an American software engineer, Mr. Goose Wohlt, discovered when chickpea brine is whipped it has all the properties of whipped egg whites, and worked every bit as well in recipes. Goose Wohlt also invented the name for his wonderful discovery, aquafaba. This new use of chickpea cooking water has been acclaimed, as it opens valuable and popular options in many recipes.
Aquafaba acts as a binder, emulsifier, and firmer when used. When whipped, aquafaba foams up like egg whites due to its water-soluble proteins. It creates tiny bubbles in a protein foam that gives foods structure and light, fluffy texture. When whipped into foam and folded into muffins, cupcakes, cakes, brownies, and cookies, it nicely lightens them. When aquafaba is whipped with cream of tartar, sweetener, and vanilla it can be used to make egg-free, vegan meringue with stiff, fluffy peaks. It can be useful in baked goods and for making marshmallows, marshmallow fluff, mousse, frosting, mayonnaise, marzipan, macaroons, meringue cookies,...
Garbanzo bean or chickpea cooking liquid is far superior to other kinds of bean liquid. It has light color, mild flavor, and foams better with less liquid separation than other types of beans. Typically, one 15 oz. can of EDEN Chickpeas / Garbanzo Beans yields ½ to ¾ cup or 8 to 12 tablespoons of aquafaba. EDEN Garbanzo Bean quality, and lack of processing additives, makes for better aquafaba and improved results.
There are many uses for aquafaba and many more yet to be discovered. Practice using it and be creative.
How Much Aquafaba To Use?
- 2 Tablespoons aquafaba = 1 egg white
- 3 Tablespoons aquafaba = 1 whole egg
How To Obtain Aquafaba
- Drain a can of EDEN Garbanzo Beans and reserve the liquid. This is the best to use and most suitable for whipping, as the liquid from the cans is generally consistent.
- Cook EDEN Dried Garbanzo Beans and reserve the cooking liquid. This method isn’t as reliable as the first, because the liquid may be thin if too much water is used in cooking. The liquid may need to be reduced by cooking it down. This method may produce inconsistent results and requires a great deal of time.
How To Whip or Whisk Aquafaba
- It can be whipped using a stand or hand mixer. However, the stand mixer works best, and requires less time. Whisking by hand does not have the best results, takes longer, and is physically tiring. Whipping aquafaba generally takes a bit longer than eggs or heavy cream.
- It takes about 4 to 6 minutes to form semi-firm peaks, depending on the type of mixer being used and the type of aquafaba. Forming stiff peaks for meringue and marshmallows may take 10 to 15 minutes. Whipping to the right consistency requires some practice and patience.
- If using aquafaba as an egg binder, no need to whip it, just whisk until it is frothy.
How To Store Aquafaba
- After straining through a fine mesh strainer, pour the aquafaba in a glass jar or tightly sealed container. The liquid can be stored in the refrigerator for up to one week.
- Aquafaba can be frozen in 1-tablespoon portions in an ice cube tray for ease of use. Once frozen, the cubes can be transferred to a sealed container or freezer bag for future use. Just thaw the portion you wish to use and whip or whisk. This works as well as fresh aquafaba.
Tips For Best Results
- Use canned organic EDEN Garbanzo Beans.
- Use a stand mixer.
- Before whipping aquafaba, shake the can and strain the liquid through a fine mesh strainer. This removes the bean pieces, skin, etc., and helps to ensure desired results. Reserve the beans for other uses.
- When making meringue or marshmallows, add ¼ teaspoon of cream of tartar to the aquafaba before whipping. This makes whipping easier, faster, and produces stiffer, firmer peaks with more reliable results. Cream of tartar is the crystalline acidic byproduct of wine making or a precipitant in grape juice.
- A teaspoon of EDEN Apple Cider Vinegar, Brown Rice Vinegar, or lemon juice can be used as a substitute for cream of tartar, if needed. However, cream of tartar produces stiffer peaks for meringue.
- Add the sweetener slowly, one spoonful at a time, not all at once. Adding it all at once will cause any fluff already produced to deflate and extend the whipping process.
- Like egg white or heavy cream, aquafaba can be over whipped. Once stiff peaks have formed, stop whipping. Over whipping can cause it to soften.
- If using aquafaba as a binder in cakes, cupcakes, muffins, and the like, whisk only until slightly foamy, not completely whipped. Do not whip with a mixer. Fold it into the batter to keep the air bubbles from popping. Do not stir rapidly.
- If your bean juice is too watery, cook it down to reduce it until it becomes viscous like egg white. This may be necessary with homemade aquafaba.
- Maple syrup does not work as a sweetener in all cases. You may want to substitute maple sugar, coconut sugar, or date sugar in some cases.
Some EDEN Differences
- Organic USA cream-of-the-crop beans
- BPA, BPS, and Phthalate free lined cans
- No salt added beans produce better aquafaba
- Washed, blanched, soaked overnight, and pressure cooked
- No chemical additives
EDEN Beans have been in BPA, BPS, and phthalate free lined cans since April of 1999; long before the public became aware of these chemicals.
EDEN Beans are made without salt added. Instead, a small amount of nutrient rich kombu sea vegetable is added to help soften the beans and make them easier to digest. Salt-free beans allows for lighter, fluffier aquafaba.
EDEN Beans do not contain calcium chloride CaCl2 to harden bean skins, or ethylenediaminetetraacetate / calcium disodium EDTA to hold the color. They are the norm in other ‘organic’ beans. Unseasoned EDEN Beans are prepared using only water. Due to the vital soil producing EDEN Beans, their higher mineral content allows them to be cooked without the need of undesirable chemicals. EDEN Beans are prepared in the way we use in our homes.
Eden Foods does not use processing or coloring chemicals. EDEN canned black beans are a dark purplish grey. They are simply excellent organic beans that are properly cooked.
EDEN Canned Beans are first washed and soaked overnight in stainless steel tanks. A very rare (we know of no one else doing it) step in the bean canning industry. The soaking water is discarded. The soaked beans are then blanched and rinsed before pressure cooking. These steps thoroughly inactivate so-called ‘anti-nutrients’, including phytic acid and lectins.
Other Egg Replacers
There are a few other foods that can be used as egg replacers in baking. However, these are not suitable for meringue, anglefood cake, or marshmallows. Not all work well for all recipes, but most of the following work for muffins, cakes, cupcakes, brownies, and cookies.
- ¼ cup vegetable oil = 1 egg
- ¼ cup pureed soft tofu = 1 egg
- 1 tablespoon applesauce = 1 egg
- 1 mashed ripe banana = 1 egg
- 1 tablespoon ground flax or chia seed + 3 tablespoons water (let chill 15 minutes in the refrigerator) = 1 egg
- 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder = 1 egg
- ¼ cup apple sauce + ½ teaspoon baking powder = 3 eggs
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