Recipes

[shortbreadlover]

is aquafaba.  it is the water from canned beans.  just subit for eggs, egg yolk or eggwhites

1 T  \= 1 yolk

2 T =  2 egg whites

3 T = 1 wholeegg.

[OutofMadison]

Thank you for posting this.  I just found this egg substitue today in an email. I would like to find out the shelf life in the fridge and if it can be frozen.  Great to know as I don't keep egg white on hand.  And the article didn't state it but I'm thinking white beans only - black bean "goo" would not make a good looking merangue.

[shortbreadlover]

since it is a luquid, i don't know why you couldn't freeze it.  i think that black beans would not work but i never use canned blackbeans.

[shortbreadlover]

i think we bothget the same emails

[Desertdi]

I don't suppose you can make it into an omelette???

[shortbreadlover]

i have no idea.  but  since it is    a n extra from a can o fbeans, might be worth a try  who knows how it will turn out. and ifi t doesn't turn out, what are you out?  

[KatieB]

When I first read this post about water from canned beans as an egg substitute, I wondered what it was about, didn't really understand it until I received the same email from Allrecipes..  Don't think I would use this as a substitute for anything..  If I didn't have an egg I would do without or wait until I could get to a grocery store...

[Carmie]

This concept is not new.  Mostly the canned water from Chick Peas is used.

If you use this water, have some Beano handy.  The cooking water absorbs a lot of the compounds that cause gas in beans.

There is also the possibility of developing leaky gut syndrome if bean water is consumed on a regular basis.  

Aquafaba is not recommended for pregnant women  or those trying to become pregnant.  It can case infertility and/or uterine bleeding.

The bottom line is, it is best to just rinse this down the drain and stick to egg whites or better egg substitutes.

[wagirl]

So what is that bean goo anyway? Never really read the ingredients ; wondering if there is alot of not so good for you stuff in it and what the sodium content is-----and why is it the consistency it is---inquiring minds want to know --guess I could google it tho.