What are the limitations of aquafaba as an egg white substitute?
I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc.
Now an egg-white-and-cottage-cheese omelette is a frequent breakfast of mine. So it was with great experimental enthusiasm that I mixed up some aquafaba with cottage cheese, and set about cooking it as usual...only to end up with aquafaba and cottage cheese soup. :(
What is a more realistic assessment of where aquafaba can be substituted for egg whites? Or is there possibly some modification that would make an aquafaba-and-cottage-cheese omelette possible?
Best Answer
I don't think it is useful to think of aquafaba as a egg-white substitute. Rather, you should think of whipped aquafaba as a replacement for French meringue, in cases you are not relying on it setting under heat.
So, when you need a vegan foam, you can try aquafaba (after whipping) to get the right texture. To regard it as a general replacement for egg whites is an exaggeration.
Pictures about "What are the limitations of aquafaba as an egg white substitute?"
Can aquafaba replace egg whites?
Use a full 3 tablespoons of aquafaba per 1 large egg. Use 2 tablespoons of aquafaba per 1 large egg white.Why is my aquafaba not working?
You didn't use a stand mixer. Because thin aquafaba needs to be whipped fiercely to achieve peaks, a powerful stand mixer really is the best tool for the job \u2014 don't even try to whip with a whisk. A hand mixer can work if that's all you have, but you might not get the same consistency that a stand mixer will give.Why is aquafaba a suitable egg substitute?
Uses. Aquafaba is used as a replacement for eggs and egg white. Its composition of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during cooking gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.Is aquafaba better than eggs?
Preliminary nutrient analysis suggests that aquafaba is extremely low in calories, protein, carbohydrates and fat, and it contains little, if any, vitamins or minerals (3). On the other hand, eggs and dairy are nutritional powerhouses. One large egg delivers 77 calories, 6 grams of protein and 5 grams of healthy fats.What Is Aquafaba And How To Use It Instead Of Eggs
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Sarah Chai, Katerina Holmes, Katerina Holmes, SHVETS production