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Try aquafaba for eggs
A college operation uses the chickpea byproduct as a substitute.
October 18, 2018
1 Min Read
We use aquafaba (liquid left over from canned chickpeas) as an egg replacement in things like baked goods, mayo and scrambled eggs. We’ve even used it for egg- and dairy-free ice cream.
Jeff VarcoeManaging ChefPennsylvania State University University Park, PA
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