Aquafaba (Chickpea Water) as an Egg Swap: An Honest Verdict
The liquid from a tin or a pot of chickpeas whips into a foam weaker than egg white, which bakers call aquafaba. That makes it a useful stand-in for some bakes and a poor copy for others, and the lab numbers in this guide show where the gap sits.
At a glance
- What it is: the liquid left after cooking or draining chickpeas
- Works best for: light whipped toppings, some meringue-style toppings, and bakes that need moisture more than height
- Not a copy of: egg white, which made a bigger and steadier foam in the 2023 lab study
- Read first: the salt on the tin label, because salty liquid flavours sweet bakes
- Who should avoid it: anyone with a chickpea or legume allergy
Rule of thumb: aquafaba whips, but it whips weaker than egg white, so treat it as a helper rather than a copy.
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What is aquafaba, and why does it foam?
Aquafaba is the liquid you get when chickpeas cook, or when you drain a tin of them. Bakers noticed that this liquid could be whipped into foam, and the name stuck. In an egg swap, the foam does the job: it traps air, which lifts a sponge or holds a topping in shape.
Researchers judge that foam with two numbers. Foam capacity is how much the liquid grows when whipped, and foam stability is how well the foam holds its shape afterwards. Those two numbers are the fair way to compare aquafaba with egg white, and they are what the rest of this guide leans on.
How do you make aquafaba from cooked chana?
Start with chickpeas cooked in unsalted water, so that the liquid stays neutral. The 2023 study that measured aquafaba cooked chickpeas at one part chickpeas to two parts water, at about 98 °C for an hour, and that is a sensible starting point at home.
- Soak dry chickpeas overnight, drain them, and put one cup of soaked chickpeas in a pot with two cups of unsalted water.
- Bring to a gentle boil, then keep a steady simmer for about an hour, until the chickpeas are soft right through. Top up with hot water if the level drops too far.
- Strain through a sieve into a clean jar. Keep the liquid sealed in the fridge until you need it, and use the chickpeas for a salad, chole or a snack.
If you soak your chana with soda for chole, the soaking choice is covered in the safed chana soaking guide, so read that before you mix the two uses.
How do you make aquafaba from a tin of chickpeas?
Drain the tin into a bowl and keep the liquid. The chickpeas are already cooked, so the liquid is ready to use, but read the label first. If salt appears in the ingredients, the liquid carries that salt, and a sweet bake will taste of it. For sweet bakes, choose a tin marked no added salt, or cook your own chickpeas as above.
The side-by-side foam check
Pour two matching spoonfuls of chilled aquafaba and egg white into two clean, dry steel bowls. Whisk each one for the same time, then lift the whisk and note the peak and how long it holds. Film it if you want a video. The gap you see on screen shows how the two compare in your own bowl, and it helps you judge which bakes can take the swap.
How do you whip aquafaba without it falling flat?
- Use a clean, grease-free bowl. Steel or glass works well, and any trace of oil or yolk will stop the foam from rising.
- Start on medium speed, then move to high once the liquid turns frothy and white.
- Stop when the foam holds a soft peak, one that bends over when you lift the whisk.
- Fold it into the batter soon after whipping. Foam left to sit tends to collapse, so do not prepare it hours before the bake.
How well does aquafaba replace egg in cakes and toppings?
In the 2023 lab study, aquafaba from natural chickpeas gave less foam than egg white, and that foam was less stable. The best batch in the study, cooked at one part chickpeas to two parts water for an hour at about 98 °C, reached a foam capacity of about 370 percent and a foam stability of about 83 percent. Those are measurements of foam, not of baking. The abstract reports foam tests only and does not mention baking, so no lab number there tells you how a sponge will rise.
In practice, use aquafaba where the foam only needs to hold a shape or add moisture, such as a whipped topping, a light mousse-style dessert or a bake with a modest rise. Expect a flatter sponge if the recipe depends on egg foam for height. It is not a one-to-one swap in every cake, and any “one egg equals this many spoons” rule you see online is a starting point, not a guarantee.
Cooks have long kept the water left from chickpeas and dals for gravies and soups, and that is the traditional view. Whipping that liquid for eggless baking is a newer kitchen habit, and it is still a habit rather than a settled method.
Who should avoid aquafaba?
Anyone with a chickpea or legume allergy should avoid aquafaba entirely, because it is made from the same ingredient. If you share a kitchen with someone who has reacted to chickpeas, label any bake that uses it.
Chickpeas or other legumes have caused a reaction before. Get urgent help if the lips, mouth, throat or tongue swell, a raised itchy rash appears, or breathing becomes hard after eating or handling aquafaba. In the UK, call 999 and say you think you are having an anaphylactic reaction, and use an adrenaline auto-injector if you have one. Elsewhere, call your local emergency number now. If your doctor has restricted legumes, ask them before you make aquafaba part of your regular cooking.
Should you keep the cooking water or throw it?
Whether to keep chickpea water for stock or plants is a separate decision, and the cooking water post covers it in full. This guide covers only the whip and the bake. For black chickpeas, the kala chana soaking guide explains the soaking steps before you cook them for liquid.
Common questions about aquafaba and egg swaps
What is aquafaba?
Aquafaba is the liquid left after cooking or draining chickpeas, and it can be whipped into a foam. It is plant-based, so it suits vegan baking.
Does aquafaba work as an egg substitute?
It works in some bakes and toppings, but its foam was weaker than egg white in the 2023 lab study. Treat it as a partial swap rather than a direct copy.
What is aquafaba made from?
Aquafaba comes from chickpeas, either from the liquid you cook them in or from the liquid in a tin.
Can I make aquafaba from canned chickpeas?
Yes. Drain the tin and keep the liquid. Check the label first, because salted liquid will flavour sweet bakes.
How much aquafaba replaces one egg?
Many recipes use a few tablespoons per egg, but no single ratio suits every bake. Start with the amount your recipe gives, and adjust after a small test batch.
Can I use aquafaba from chana I cooked at home?
Yes, as long as the chickpeas were cooked in unsalted water. Strain the liquid and keep it sealed in the fridge until you use it.
Why will my aquafaba not whip?
Grease in the bowl and salt in the liquid are common causes, so use a clean bowl and an unsalted liquid. If it still will not foam, make a fresh batch rather than adding more of the old liquid.
Can you freeze aquafaba?
Yes, many cooks freeze it in small portions and thaw it before whipping. Label each portion with the date so the oldest goes first.
Is aquafaba safe if I have a legume allergy?
No. If you have a chickpea or legume allergy, avoid aquafaba. Get urgent help for breathing trouble, swelling or hives after any exposure.
Bottom line
Aquafaba is a useful plant-based foam for light toppings and some bakes. It forms a weaker foam than egg white in lab tests, so it stands in for egg in some recipes and not in all of them. Read the salt label, keep allergies in mind, and test a small batch before you bake a big cake. For more recipes built on pulses and grains, go to Grains, Daals & Pulses.