When baking, 3 tablespoons of aquafaba for one egg, 2 tablespoons for one egg white, and 1 tablespoon for an egg yolk should do you well (per Food & Wine). As Kelsey Youngman, Food Editor at Food & Wine, explains, aquafaba is an amazing egg substitute because it can trap air, much like The Food Untold says an egg white would. In fact, chickpeas contain similar proteins to eggs — albumins and globulins — that make them both vital for creating froth-like consistency (via Serious Eats).
When beaten with a bit of sugar and cream of tartar, aquafaba whips into stable peaks, holding its shape just as beautifully as an egg would. But Youngman also says it can give a light, stable structure by acting as a binder in your baked goods.
Coffee cake, waffles, muffins, and vegan oatmeal pancakes are just a few dishes you can elevate with a bit of aquafaba. Even using aquafaba in cocktails is up for consideration, as it shakes up wonderfully as an egg substitute in your sours and fizzes. For your egg-less foamy cocktails, Keith Corwin, a bartender from Berlin, told Tales of The Cocktail that 1 ounce of aquafaba per egg white is best.
