CONVERSIONS

As an egg replacement, there is a relatively standard conversion you can use for almost all of your cooking needs.

Use these measurements for the viscous liquid obtained straight from the tin (and not the whipped amount):

1 egg yolk = 1 tbsp aquafaba

1 egg white = 2 tbsp aquafaba

1 whole egg = 3 tbsp aquafaba

To get the best aquafaba, gently shake the unopened tin of chickpeas to disperse all the particles that may have settled over time. Strain the liquid through a sieve into a bowl, reserving the chickpeas for future use. To be able to work it properly, aquafaba should be a similar consistency to egg white. If it’s a bit thin, simmer the liquid in a small saucepan over low heat until it has thickened slightly. Although brands may differ, one tin of chickpeas contains approximately ½–¾ of a cup of aquafaba.