Did you know that you can use chickpea water (aquafaba) instead of eggs in your favorite recipes? This plant-based substitute is a game-changer for vegans, people with egg allergies, and anyone looking for a healthier, sustainable alternative.
Aquafaba, the starchy liquid from canned or cooked chickpeas, can replace eggs in baking, cooking, and even making meringue. But how does it work, and how do you use it effectively? Let’s dive into everything you need to know about using chickpea water as an egg replacement.
What Is Aquafaba?
Aquafaba is the thick liquid leftover from cooking chickpeas (or other beans, but chickpea water works best). It’s full of proteins, starches, and soluble plant fibers, giving it a texture similar to egg whites.
This liquid can be whipped, frothed, and emulsified just like eggs, making it a perfect substitute in various recipes.
Why Use Chickpea Water Instead of Eggs?
✔ Vegan-friendly – No animal products needed.
✔ Allergy-free – Great for those with egg allergies.
✔ Low-calorie – Contains fewer calories than eggs.
✔ Sustainable – Reduces food waste by using chickpea liquid.
How to Use Chickpea Water as an Egg Substitute
1. General Egg Replacement Ratio
For most recipes, use the following conversions:
🥚 1 egg = 3 tablespoons of chickpea water
🥚 1 egg white = 2 tablespoons of chickpea water
Simply whisk the aquafaba slightly before adding it to your recipe.
2. How to Whip Aquafaba
To make a whipped egg white substitute, follow these steps:
- Pour ½ cup of chickpea water into a clean mixing bowl.
- Use a hand or stand mixer on high speed.
- Whip for 5-10 minutes until it forms soft peaks.
- Add a little cream of tartar (⅛ teaspoon per ½ cup) to stabilize the foam.
Now you have a fluffy, airy egg white replacement!
Best Recipes for Using Chickpea Water Instead of Eggs
1. Vegan Meringue
Aquafaba can be whipped into light, airy meringue just like egg whites.
🔹 Ingredients:
- ½ cup chickpea water
- ½ cup sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon cream of tartar
🔹 Directions:
- Whip the aquafaba and cream of tartar until soft peaks form.
- Slowly add sugar while continuing to beat.
- Add vanilla extract and beat until stiff peaks form.
- Pipe onto a baking sheet and bake at 200°F (95°C) for 1.5-2 hours.
2. Vegan Mayonnaise
Chickpea water acts as an emulsifier in homemade vegan mayo.
🔹 Ingredients:
- 3 tablespoons chickpea water
- 1 teaspoon mustard
- 1 tablespoon lemon juice
- ½ cup vegetable oil
- Salt to taste
🔹 Directions:
- Blend aquafaba, mustard, and lemon juice.
- Slowly drizzle in oil while blending until thick.
- Season with salt and refrigerate.
3. Vegan Brownies
Aquafaba makes chewy, fudgy brownies without eggs.
🔹 Ingredients:
- 3 tablespoons chickpea water
- ½ cup cocoa powder
- ½ cup sugar
- ½ cup flour
- ¼ cup vegetable oil
- ½ teaspoon baking powder
🔹 Directions:
- Whisk chickpea water with sugar and oil.
- Stir in cocoa powder, flour, and baking powder.
- Bake at 350°F (175°C) for 20 minutes.
Tips for Using Chickpea Water as an Egg Replacement
✅ Use unsalted canned chickpea water – It has the best consistency.
✅ Strain before using – This removes any bean bits.
✅ Chill before whipping – Cold aquafaba whips faster.
✅ Add sugar gradually – Helps stabilize foam for baking.
✅ Store in the fridge – Keeps for up to 5 days.
Common Mistakes to Avoid
1. Using Too Much or Too Little
Always follow the 3 tablespoons per egg rule to get the right consistency.
2. Expecting It to Taste Like Eggs
Aquafaba has a neutral taste, but it won’t add the richness of eggs. Use flavor enhancers like vanilla, lemon juice, or cocoa powder.
3. Not Whipping It Long Enough
For best results, whip aquafaba at least 5-10 minutes with a high-speed mixer.
Final Thoughts
Using chickpea water instead of eggs is a fantastic alternative for vegan, allergy-friendly, and sustainable cooking. Whether you’re making meringue, mayonnaise, or brownies, aquafaba can do it all!
Try it in your favorite recipes and see how this simple ingredient can transform your cooking.