Aquafaba: The Miracle Liquid from Legumes
Aquafaba, a term derived from the Latin words for 'water' (aqua) and 'bean' (faba), is the liquid from cooked legumes, most commonly chickpeas. Its viscous, protein-rich composition allows it to mimic the functional properties of egg whites, particularly its ability to create stable foams and act as an emulsifier and binder. This makes it an ideal substitute for recipes like meringues, macarons, and whipped toppings.
How to Use Aquafaba
- Foaming and Leavening: To create stiff peaks for meringues or cocktails, whip the aquafaba using a stand or hand mixer. For best results and stability, add a small amount of cream of tartar, a mild acid that helps strengthen the foam's structure. Whipping time is often longer than for egg whites, so patience is key.
- Binding: In baking applications that don't require whipping, such as for cakes or cookies, aquafaba can be used in its unwhipped, liquid form. It works as a binding agent to hold ingredients together and add moisture.
- Emulsifying: The proteins and starches in aquafaba make it an excellent emulsifier, capable of blending ingredients that typically separate, like oil and water. This is why it's a popular choice for making vegan mayonnaise.
Where to Find Aquafaba
The easiest way to get aquafaba is to use the liquid drained from a can of chickpeas. For more consistent results, some bakers suggest sticking with a trusted brand. Alternatively, you can make your own aquafaba by cooking dried chickpeas until soft, then reducing the leftover cooking liquid to the desired consistency.
Commercial Egg Replacers
For those who prefer a ready-made, consistent product, commercial egg replacers are available in most grocery and health food stores. These powdered blends are typically made from starches and leavening agents that provide binding and rising capabilities.
Using Powdered Egg Replacers
- Preparation: Each brand has specific instructions, but generally, you'll whisk a small amount of the powder with water to create a slurry that mimics an egg's function.
- Best For: They work best in baked goods that require binding and a little lift, such as cookies, muffins, and some cakes.
- Limitations: These are not suitable for dishes where the egg's flavor and unique texture are the star, like scrambles or omelets, nor can they replicate the foaming action needed for meringues.
Other Common Egg White Substitutes
Depending on the recipe's needs, several other pantry staples can act as an effective egg white substitute.
Starch Slurries
Mixing starches with water is an effective binder and thickener, especially in sauces and baked goods.
- Cornstarch or Tapioca Starch: Combine 1 tablespoon of cornstarch or tapioca starch with 3 tablespoons of water to replace one egg.
- Arrowroot Powder: Similar to other starches, use a mixture of arrowroot powder and water as a binder.
Flaxseed or Chia Seed Gels
When ground seeds are mixed with water, they form a thick, gelatinous consistency perfect for binding ingredients.
- Making the 'Egg': Whisk together 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for about 10 minutes to thicken.
- Best For: These are excellent binders for cookies, brownies, and quick breads but may not be ideal for light, fluffy cakes due to their density. Flaxseed can also impart a nutty flavor.
Fruit Purees
Certain fruit purees can add moisture and binding properties to baked goods.
- Applesauce or Mashed Banana: Use ¼ cup of unsweetened applesauce or mashed ripe banana to replace one egg white.
- Considerations: Be aware that mashed bananas will add a distinct flavor to your final product. These are best for moist, dense baked goods like muffins and quick breads.
Comparison of Common Egg White Substitutes
| Substitute | Primary Function | Best For | Consistency | Flavor Impact | Vegan? |
|---|---|---|---|---|---|
| Aquafaba | Foaming, Binding, Emulsifying | Meringues, Macarons, Mayonnaise, Cocktails | Can be whipped to stiff peaks; viscous when unwhipped | Mild, neutral (chickpea-based) | Yes |
| Commercial Replacer | Binding, Leavening | Cookies, Muffins, Cakes | Powder mixed into a slurry; can be thick | Neutral | Usually (check packaging) |
| Flax/Chia Gel | Binding, Adds Moisture | Hearty Cookies, Brownies, Quick Breads | Gelatinous, slightly thick | Nutty, earthy | Yes |
| Starch Slurry | Binding, Thickening | Sauces, Custards, Some Baked Goods | Thickens liquids, can be slimy when raw | Neutral | Yes |
| Fruit Puree | Binding, Adds Moisture | Muffins, Quick Breads, Brownies | Thick, can make baked goods denser | Adds fruit flavor (banana, apple) | Yes |
Benefits of Using Egg White Substitutes
Beyond dietary restrictions, there are several reasons why you might choose an egg white substitute.
- Food Safety: Eliminates the risk of Salmonella, which is often associated with raw or undercooked eggs.
- Animal Welfare: Supports cruelty-free, plant-based diets.
- Sustainability: Plant-based alternatives often have a smaller environmental footprint, requiring less land, water, and generating fewer greenhouse gases than conventional egg production.
- Cost and Consistency: With market volatility affecting egg prices, shelf-stable options like aquafaba powder or commercial replacers can be more cost-effective and provide more consistent results.
Conclusion: Finding the Right Substitute
When asking "What is an egg white substitute called?", the answer depends on your goal. While aquafaba is the closest analog for whipping into foams like meringues and is the most famous, the broader world of egg replacers offers a solution for nearly every culinary need. From the simple science of a flax egg to the convenience of a commercial blend, understanding the role the egg plays in a recipe is the key to selecting the perfect vegan or allergy-friendly alternative. Experiment with different options to discover the best fit for your baking and cooking adventures. For more detailed information, consider exploring the community and science on sites like The Official Aquafaba Site.
