Homemade aquafaba – vegan egg replacer

Homemade Aquafaba – vegan egg replacer

Prep Time: 0 
Cooking Time: 120 mins 
Serves: 1 cup 

Ingredients : 

• 2 cups of dry chickpeas
• 8 cups of water 

Method: 

1.Soak the Chickpeas 

• Place dry chickpeas in a large bowl and cover them with plenty of water — they should be fully submerged. Soak for about 8 hours or overnight.

2.Rinse and Prepare to Cook

• Drain and rinse the soaked chickpeas. Transfer them to a pot with a lid and add 8 cups of fresh water.(Do not add salt or baking soda.)

3. Boil the Chickpeas

• Cover the pot and bring it to a boil over medium-high heat. Watch carefully — chickpeas can foam and boil over.
• Once boiling, skim off any foam that rises to the top and discard it.

4. Simmer Until Tender

• Reduce the heat to low-medium, cover, and simmer for 60–75 minutes, until the chickpeas are tender.

5. Cool in Cooking Water

• Turn off the heat and let the chickpeas cool in their cooking liquid. This step enriches the water with proteins that give aquafaba its egg white–like properties.

6. Separate the Chickpeas

• Use a clean, grease-free slotted spoon to remove the chickpeas.
• Any trace of grease can prevent the aquafaba from whipping properly.

Optional: Reduce the Liquid

7. Depending on how you plan to use the aquafaba:

• For binding (e.g., vegan meatballs): return the liquid to the stove and simmer uncovered over low-medium heat for 30–45 minutes, until it thickens and reduces.
• For desserts (e.g., meringues, mousse): use the liquid as is, or reduce only slightly to avoid an overly strong chickpea flavour.

8. Cool and Store

• Let the aquafaba cool to room temperature, then pour it into a clean container.
  Once chilled, it will become thick and gelatinous, like egg whites.
• Store in the fridge for 3–4 days in an airtight container.
• For an even thicker aquafaba, store the chickpeas together with the liquid overnight before separating