Aquafaba Magic: The Ultimate Egg Replacement Trick

This post covers everything needed to transform leftover chickpea brine into a reliable egg substitute for baking, cooking, and whipping. Aquafaba eliminates the need for expensive commercial replacers while delivering results that rival traditional eggs — whether whipping meringues or binding veggie burgers.

What exactly is aquafaba and where do you get it?

Aquafaba is simply the viscous liquid found in canned chickpeas or the cooking water from dried beans. The term combines Latin "aqua" (water) and "faba" (bean). Most home cooks pour this down the drain — which is a mistake worth correcting.

One can of Eden Organic Garbanzo Beans yields roughly 3/4 cup of aquafaba, enough to replace 3-4 eggs in most recipes. The liquid contains proteins and starches that mimic egg whites when whipped and yolks when used whole. Store-bought canned varieties work immediately; homemade requires reducing the cooking liquid until it reaches an egg-white consistency.

How do you substitute aquafaba for eggs in recipes?

The standard conversion is 3 tablespoons of aquafaba per whole egg, or 2 tablespoons per egg white. That said, consistency matters — you'll want to reduce homemade aquafaba until it coats the back of a spoon.

Here's a quick reference for common substitutions:

The catch? Unwhipped aquafaba works as a binder — but whip it with a pinch of Bob's Red Mill Cream of Tartar and you'll get stiff peaks indistinguishable from egg whites. A stand mixer (the KitchenAid Artisan Series handles this beautifully) makes the process effortless.

What recipes work best with aquafaba?

Light, airy desserts see the most dramatic results — think pavlovas, macarons, and chocolate mousse. Vegan macarons from bakeries like Erin McKenna's Bakery rely entirely on aquafaba for their signature rise.

Worth noting: aquafaba does carry a subtle bean flavor in its raw state. This disappears entirely after whipping and baking — though sensitive palates might detect it in unbaked applications like mayonnaise. Add a splash of lemon juice or vinegar to neutralize any lingering taste.

Storage is straightforward. Refrigerated aquafaba keeps for 3-4 days; frozen portions (ice cube trays work perfectly) last months. Each standard cube equals about one egg white — convenient for impromptu baking sessions.

Here's the thing — aquafaba isn't just a substitute. It often outperforms eggs in recipes where structure and lift matter most. (French meringue cookies come out lighter, somehow more delicate.) The technique requires no special equipment beyond a hand mixer and a clean bowl — though patience helps. Full peaks develop after 5-8 minutes of continuous whipping. Stop too early and you'll have soft foam instead of glossy meringue. Push through, and the result speaks for itself.