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How to make Ulu Hye's

Aquafaba – The Perfect Egg Replacer

Aquafaba is the perfect egg replacer. Who would have thought that the leftover brine from chickpeas, that once whipped, can give you fluffy white peaks that can be used in place of eggs as a binding agent?! And it’s so easy. We’re rather obsessed with this little treasure. It is the perfect egg white substitute for vegan baking, or for those that don’t consume eggs due to allergies or dietary choices.

What the heck is it?

It’s the brine left over from tinned chickpeas, or the leftover liquid from cooking chickpeas. The latter is a little tedious. For first timers, much like ourselves when it comes to aquafaba we suggest using the brine from tinned chickpeas.

How do you make it?

You whip it!

What’s it used for?

This brine turns into an emulsifier and foaming agent when whipped long enough. It can be used as a binder in place of eggs. It’s excellent for meringues, macaroons or mayonnaise. When a recipe calls for eggs, think aquafaba!

Now hit us up with some recipes you’d love us to create using this amazing egg replacer. We’re up for the challenge!


  • The brine from 1 chickpea can
  • Nothing else!



Drain your chickpeas, catching the brine in a separate bowl

Chill in fridge

With electric beaters, or in your thermomix, whip until you have a white, fluffy, peaky consistency. This may take up to 6-7 minutes depending on what you use. Don't give up hope if it seems to be taking a little longer than expected

It’s that easy

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