Aquafaba FAQs - OGGS® (2024)

FAQs

How long does OGGS aquafaba last? ›

How long does it last? Although you can keep an unopened carton in the cupboard for months, once it's opened, it should be used within a week. If you don't think you'll get through it all, pop it in the freezer!

Three tablespoons of OGGS® Aquafaba is the equivalent to 1 whole medium egg. Two tablespoons is the equivalent to one medium egg white. Make sure the bowl you're using is spotless. Any grease could prevent the aquafaba from reaching stiff peaks.

You can use aquafaba as you would eggs! Here are some tips: Just 1 tablespoon of aquafaba is about the same as one yolk, 2 tablespoons are the same as one egg white, and 3 tablespoons can stand in for the entire egg.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Aquafaba Drawbacks

Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells. They may even contribute to development of leaky gut by damaging the gut wall.

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good. Toss it if this is the case.

However, like whipped egg whites and heavy cream, you can over-whip aquafaba. Once stiff peaks have formed, no matter how many minutes it took, stop whipping. Whipping too long can cause them to deflate.

Use cream of tartar.

Aquafaba whipped with cream of tartar takes less time to reach stiff peaks. And aquafaba whipped without cream of tartar will also deflate much more quickly. So if your recipe doesn't call for it, make sure to add a pinch or two of cream of tartar for better whipping results.

If you don't do that, it's still easy enough to defrost the container, use whatever aquafaba you need and then refreeze the container.

Aquafaba needs to be whipped on high speed, so be sure that you have your mixer set high enough to get good results. Did you make sure to add a stabilizer? Don't forget to add a stabilizer. It will whip without one but will quickly deflate and not be able to withstand any additions (like sugar).

Why is it called aquafaba? ›

History of Aquafaba

Wohlt found that the liquid from garbanzo beans, or chickpeas, could be whipped and used as an egg replacer. He called the bean liquid aquafaba, a combination of the Latin words aqua (water) and faba (beans). Out of nowhere, a trend to use the liquid from cooked beans of all kinds was born.

Tip: You can decrease the time required to make whipped aquafaba by simply adding 1/4 teaspoon of cream of tartar before you start to whip with your hand mixer. Aquafaba also whips more quickly if it's cold, so use stored aquafaba straight from the refrigerator.

The question "How long does aquafaba last in the fridge?" is often asked by vegan cooks. Aquafaba will keep in the fridge for up to a week, although it is best used within a few days. If you are not going to use it within that time frame, you can freeze it in an airtight container for up to 6 months.

Fresh chickpea liquid can be stored in the refrigerator for up to one week.

We've cracked it - this is chickpea water, aka OGGS^® Aquafaba, and it works EVERY time. Perfect for vegan baking, simply whip and whisk just like an egg in your favourite recipes.

Aquafaba made easy. 7 ounce container yields 14 cups of aquafaba liquid -- equivalent to about 74 eggs or 112 egg whites. Easy to use and store. Shelf-stable up to 2 years.