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?

How To Obtain Aquafaba

  1. 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.
  2. 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

How To Store Aquafaba

Tips For Best Results

Some EDEN Differences

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.


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