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Egg White vs Aquafaba
Two ways to put foam on a sour, and what changes when the egg goes.
Which should you use?
Egg white gives the denser, silkier foam and is the classic. Aquafaba gives a slightly lighter foam with no egg in it, and works in any sour that calls for egg white. Choose aquafaba for vegan guests or anyone avoiding egg — and remember it is a legume product.
| Dimension | Egg white | Aquafaba |
|---|---|---|
| What it is | Raw egg white | Chickpea cooking water |
| Foam | Dense, silky, long-lasting | Lighter; can fade a little sooner |
| Flavour | Neutral; can smell eggy without bitters on top | Neutral to faintly beany |
| Suitable for | Not vegan; contains egg | Vegan; contains a legume (chickpea) |
| Amount | 15–30ml in this site's recipes — at most one egg's white | The same volume |
Using one in place of the other
Swap freely by volume. Either way, dry shake first or reverse dry shake for the best foam.