"Bean Liquid" or "Bean Water" During the legume cooking process, proteins, carbohydrates, and other water soluble plant solids migrate into the cooking water. It results in a thick, slightly gelatinous liquid that has properties similar to egg whites.
Egg Substitute
You can use the liquid from any legume, but Chick Peas are more commonly used because it looks very similar to egg whites and turn white when whipped. • 3 Tablespoons(T) of Aquafaba= 1 large egg • 2T Aquafaba=1 large egg white • Use Aquafaba in meringues, creams, icing, cookies, cakes, mayonnaise.
How to Whip Aquafaba Drain a can of Chick Peas into a mixing bowl. The liquid
50 May 2021
(aquafaba) will be about 1/2 cup. *See top right picture. I used an immersion blender with a whisk attachment to whip. It does take longer to whip, compared to egg whites. After a few minutes of whipping, it will start to foam and thicken. After about 7-10 minutes, it will continue to thicken and will reach the stiff peak stage. *See bottom right picture. I stored the whipped Aquafaba in mason jars.
Whipped Aquafaba can be used in place of whipped egg whites in your recipes.
Katie Sharpton, Family Consumer Science/4-H Agent McKinley County Cooperative
