No Eggs, No Problem! The Best Substitute Comes in a Can

Chances are by now, you've probably witnessed empty shelves of eggs at your local grocery store. It's been impossibly difficult to procure eggs these days, due the ongoing avian flu outbreak coupled with the rising food costs caused by economic inflation. If you're not a big egg person, maybe this hasn't disrupted your day-to-day. But if you're a big baker, the dream of tender and rich homemade desserts rich with eggs in the mix could feel elusive and unattainable.

Related: Where to Buy the Cheapest Eggs Right Now

Eggs do so much when in comes to baking. They provide structure and act as a leavening agent. Without the presence of eggs, your baked goods are bound to have very noticeable lack of texture, flavor and appeal. While there are certainly plenty of viable egg substitutions you can use in a pinch, not many things can truly mimic the exact qualities of farm fresh eggs. Luckily, there is one incredible ingredient that comes in pretty close, and the best part is that it comes from a common pantry ingredient. To swap out eggs entirely when you bake, look towards aquafaba, or the liquid swimming around in a can of chickpeas.

Related: No Eggs, No Problem! You Can Make a Boxed Cake Without Them—Here's How

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What is Aquafaba?

For starters, it's a magical elixir! Aquafaba (literally translating to bean water in Latin) is the viscous, clear brine that remains when you drain a can of chickpeas. As a vegan egg replacement, aquafaba is extremely versatile in what it can do. It can act like egg whites when whipped into non-baked treats like light and fluffy meringue and squishy marshmallows. In spite of that, aquafaba won't hold up as an egg white stand-in in the instance of angel food cake, macarons and other baked desserts that depend heavily on egg whites to build firm structure and successful results.

Related: 35 Unique Uses for Egg Whites From Healthy Breakfasts to Light-as-Air Desserts

That being said, it can be a great substitute for the whole egg, both white and yolk, for recipes like quiche, cookies, bars, cakes and pancakes.

Unlike the cost of eggs in this current moment, aquafaba is cheap and accessible because it is the waste product from cooked chickpeas. If you're the type of person who pours canned bean water down the drain, now is a great time to stop doing that!

Related: The Viral Recipe That Has Us Rushing to the Store to Buy Canned Beans

How to Use Aquafaba

It can't be easier to use aquafaba. First, crack open a can of chickpeas (preferably unsalted), drain the liquid into a bowl or container. From there, the world is really your oyster. To make a whole egg substitution, replace one egg with three tablespoons of aquafaba. To replace egg whites, measure out two tablespoons of aquafaba to replace one egg white.

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