Aquafaba is the liquid rich in starches and soluble proteins from the cooking of chickpeas. The liquid from a can of chickpeas can also be used directly as aquafaba. Equivalences: • 2 tablespoons of aquafaba ≈ 1 egg white • 3 tablespoons of aquafaba ≈ 1 whole egg (when the culinary function is compatible) • 6 tablespoons of aquafaba ≈ 3 egg whites Aquafaba is not a universal substitute for eggs. It is particularly interesting when the egg contributes to fluffiness, aeration, or certain binding functions. Allergies: None of the main allergies targeted by Cookenzie. Contains chickpeas (legumes). Nutrition: The values vary depending on the concentration of the liquid and the cooking method. Tips: • The concentration of aquafaba is more important than the exact amount of water used. Once cooled, it should have a slightly viscous consistency comparable to that of a raw egg white. • If it is too liquid, let it simmer gently. If it is very thick, add a small amount of water. • For a substitution requiring whipped egg whites, the aquafaba must be completely cooled before whipping.