Egg Prices Got You Scrambling? Here Are 6 Swaps To Save Your Coins - Page 6
6. Aquafaba
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Aquafaba, the liquid from canned chickpeas or other beans, can be whipped into a foam similar to egg whites. Use 3 tablespoons of aquafaba to replace one egg, the Food Network notes. When whipped, it forms stiff peaks, making it perfect for airy desserts like meringues, macaroons, or vegan pavlova. Aquafaba is particularly effective as a replacement for egg whites, providing structure and volume. The proteins in the liquid behave like those in egg whites, forming a stable “scaffolding” when beaten with sugar, which helps it hold its shape when baked.
Each of these substitutes has unique properties, so the best choice depends on the type of dish you’re making and the role the egg plays in that recipe. So, what do you say? Will you be giving these egg alternatives a try?
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