You can use aquafaba instead of an egg at a ratio of 3 tablespoons of aquafaba per egg. Aquafaba is the liquid from a can of chickpeas — the cloudy, slightly viscous brine that most people pour down the drain. It is the only vegan egg replacer that whips to peaks like egg white, which makes it the substitute to use in meringues, mousses, macarons and any recipe where the egg is whipped for lift. It also works as a general egg replacer in muffins, quick breads and cookies, where its binding power is comparable to an egg's. It is not a substitute in custards or in recipes where the egg's yolk provides richness and structure, and this page explains exactly where that line falls.

Aquafaba is the most surprising ingredient in vegan baking. It looks like dishwater, it comes free with every can of chickpeas, and it whips into a stiff, glossy meringue that is almost indistinguishable from an egg-white meringue. The science is straightforward: the liquid contains proteins and starches leached from the chickpeas during cooking, and those proteins trap air when whipped, just as egg-white proteins do. A vegan meringue made with aquafaba is crisp on the outside, chewy on the inside, and holds its shape for days. A mayonnaise made with aquafaba is creamy and stable. The key is to use the liquid from canned chickpeas, which is consistent, rather than the liquid from home-cooked chickpeas, which varies — and to reduce it slightly if it seems thin.

The ratio, in a table

The table below converts eggs to aquafaba for the amounts you are most likely to meet. The rule is always the same: 3 tablespoons of aquafaba per egg. For egg whites, the ratio is also 3 tablespoons per white — which makes sense, because an egg white is about 3 tablespoons by volume.

Eggs called for Aquafaba to use Notes
1 egg 3 tablespoons 45 ml
1 egg white 3 tablespoons Whips to peaks
2 eggs 6 tablespoons 90 ml
3 eggs 9 tablespoons (1/2 cup + 1 tbsp) 135 ml
4 eggs 12 tablespoons (3/4 cup) At the limit
5 eggs 15 tablespoons (just under 1 cup) Not recommended
6 eggs 18 tablespoons (1 cup + 2 tbsp) Not recommended

One large egg weighs about 50 grams, and 3 tablespoons of aquafaba weighs about 45 grams — close enough that the batter's total weight barely changes. If you are weighing ingredients, that is the number to use. A standard 400-gram can of chickpeas yields about 1/2 cup (120 ml) of aquafaba, which is enough to replace about 2 to 3 eggs. If you need more, open another can — or reduce the aquafaba by simmering it until it is slightly thicker, which concentrates the proteins and makes it whip better.

Worked examples

Example 1: Vegan meringues that actually work

A meringue recipe calls for 3 egg whites. Replace them with 9 tablespoons of aquafaba — the liquid from about one and a half cans of chickpeas. Whip the aquafaba with a pinch of cream of tartar until soft peaks form, then add the sugar gradually and whip to stiff, glossy peaks, exactly as you would with egg whites. Pipe or spoon the meringue onto a lined tray and bake low and slow, at about 100°C for 90 minutes. The meringues will be crisp on the outside, chewy on the inside, and indistinguishable from egg-white meringues. This is the recipe that made aquafaba famous, and it is the one where no other egg replacer will do.

Example 2: A vegan chocolate mousse

A chocolate mousse recipe calls for 3 egg whites, whipped and folded into melted chocolate. Replace them with 9 tablespoons of aquafaba, whipped to stiff peaks with a pinch of cream of tartar. Fold the aquafaba into the cooled chocolate gently, so you do not knock out the air, and chill the mousse for at least four hours. The result is a light, airy mousse with a clean chocolate flavour — the aquafaba has almost no taste of its own, so the chocolate dominates. This is the recipe where aquafaba's whipping power is essential: a flax egg or applesauce could not do this at all.

Example 3: Muffins without eggs

A muffin recipe calls for 2 eggs. Replace them with 6 tablespoons of aquafaba, added where the recipe says to add the eggs. The muffins will be moist and tender, with a light crumb — aquafaba's proteins help the muffins hold together and rise, and the result is closer to the egg version than a fruit-puree replacement would be. This is a good everyday use for aquafaba: it is not just for meringues, it is a competent general egg replacer in any recipe where the egg is whipped or folded in.

What changes in the result

Three things change when you swap aquafaba for an egg. First, the texture in whipped recipes: aquafaba whips to peaks that are slightly less stable than egg-white peaks, so a meringue made with aquafaba needs a little cream of tartar for stability and a longer, slower bake to dry out properly. Second, the flavour: aquafaba has a very mild, slightly beany taste that disappears in most recipes, especially chocolate, but can show in a delicate vanilla meringue — a drop of vanilla extract or a pinch of cream of tartar covers it. Third, the richness: aquafaba has no fat, while an egg yolk is rich in fat, so a recipe that relies on the yolk for richness — a custard, a rich cake, a mayonnaise made with whole eggs — will be leaner and less rich with aquafaba. For egg-white recipes, the difference is minimal; for whole-egg recipes, it is more noticeable.

The practical consequence is that aquafaba is the best vegan egg replacer for whipped recipes and a good general replacer for muffins, cakes and cookies. It is the only plant-based substitute that can make a meringue, and that alone makes it worth knowing. It is not a substitute for egg yolks in custards, sauces or rich cakes.

When not to substitute

Do not use aquafaba in custards, in any recipe where egg yolk is the main ingredient, or in any recipe where the egg provides richness and emulsification that aquafaba cannot — a hollandaise, a crème brûlée, a rich pound cake. Aquafaba is mostly water and protein, with no fat, so it cannot replace a yolk's richness. Do not use it in a recipe that calls for more than three eggs — beyond that, the recipe relies too heavily on eggs. Do not use the liquid from home-cooked chickpeas unless you reduce it first: it is usually thinner than canned aquafaba and will not whip as well. And do not use it if anyone eating the food has a chickpea or legume allergy, which is uncommon but real. The swap is for vegan baking where whipping or binding is needed, and even there it is best in recipes with three eggs or fewer.

One more caution: aquafaba meringues are more sensitive to humidity than egg-white meringues, so bake them on a dry day if you can, and store them in an airtight container as soon as they are cool. If the meringue weeps or goes sticky, it has absorbed moisture from the air — a problem that egg-white meringues share, but aquafaba meringues are slightly more prone to it.

Frequently asked questions

How much aquafaba do I use instead of 1 egg?

Use 3 tablespoons of aquafaba for 1 egg — about 45 grams by weight. For 1 egg white, also use 3 tablespoons, because an egg white is about 3 tablespoons by volume. For 2 eggs, use 6 tablespoons; for 3 eggs, use 9 tablespoons. A standard can of chickpeas yields about 1/2 cup of aquafaba, enough for 2 to 3 eggs.

What is aquafaba, exactly?

Aquafaba is the liquid from a can of chickpeas (or other beans), which contains proteins and starches leached from the chickpeas during cooking. Those proteins trap air when whipped, just as egg-white proteins do, which is why aquafaba whips to peaks. The name comes from the Latin for water (aqua) and bean (faba). It is the liquid most people pour down the drain when they open a can of chickpeas.

Can I use aquafaba to make meringue?

Yes — it is the best vegan meringue ingredient, and the only plant-based substitute that whips to stiff peaks. Whip 3 tablespoons of aquafaba per egg white with a pinch of cream of tartar, add the sugar gradually, and bake low and slow. The meringues will be crisp outside and chewy inside, like egg-white meringues. Add a drop of vanilla to cover any faint beany taste.

Does aquafaba taste like chickpeas?

Very slightly, in delicate recipes. In a chocolate mousse or a meringue with vanilla, the taste disappears. In a plain meringue, there can be a faint beany note — a pinch of cream of tartar and a drop of vanilla extract covers it. If you reduce the aquafaba by simmering it until it is slightly thicker, the flavour concentrates a little, but so does the whipping power, so it is a worthwhile trade.

Can I use the liquid from home-cooked chickpeas?

Yes, but it is usually thinner than canned aquafaba and will not whip as well. Reduce it by simmering it gently until it coats the back of a spoon — about a third less volume — then let it cool and use it the same way. Canned chickpea liquid is more consistent, so it is the safer choice if you are making meringues.

How long does aquafaba keep?

In the fridge, aquafaba keeps for up to a week in a sealed container. In the freezer, it keeps for up to three months — freeze it in ice cube trays, with each cube holding about 1 tablespoon, so you can thaw exactly what you need. Thaw it in the fridge overnight, or at room temperature for an hour, before using it.

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