Although aquafaba isn’t nearly as nutritious as the other egg substitutes listed here, it does have one major advantage: it traps air and helps create rise. Aquafaba can be whipped into soft or stiff peaks, making it an excellent substitute for any recipe that calls for meringue (aka whipped egg whites).
This liquid is also a great binder and works beautifully in recipes that call for a light, fluffy texture.
How to Use:
As a whole egg substitute
- 3 tablespoons aquafaba = 1 whole egg
- Whisk the aquafaba for up to 60 seconds until it’s foamy (similar to beating an egg)
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