Aquafaba
Well I learned something new today. Crazy that the water you use to cook beans in can function so similarly to eggs, and even crazier this was only discovered in 2014.
this post was submitted on 20 Feb 2024
49 points (100.0% liked)
Science
13017 readers
8 users here now
Studies, research findings, and interesting tidbits from the ever-expanding scientific world.
Subcommunities on Beehaw:
Be sure to also check out these other Fediverse science communities:
This community's icon was made by Aaron Schneider, under the CC-BY-NC-SA 4.0 license.
founded 2 years ago
MODERATORS
They use it as a substitute for egg whites in cocktails, and honestly it's better.
Damn I have been pouring my eggs down the drain this whole time
The reason you cook beans and traditionally throw away the water and foam is because you want to get rid of saponins - which aquafaba contains. Legume-eating traditional cultures carefully skimmed off this foam, so presumably because they learned it's not so good. Of course, a little is not so bad, presumably the plants evolved this as a pesticide. But there are other egg replacements like flax or chia seeds.