How Much Aquafaba Equals One Egg
Knowing how much aquafaba equals one egg is crucial when reformulating recipes or developing new products. Because aquafaba has different water and protein content than eggs, accurate conversion is essential for consistent results — especially in professional patisserie, bakery, and food manufacturing.
This guide provides standard weight-based equivalences, adjustment tips, and scaling methods for using aquafaba as an egg substitute.
Standard Egg-to-Aquafaba Conversions
Always measure aquafaba by weight for professional use. Avoid volume measures like tablespoons, which can vary.
Recommended starting ratios:
- 45 g aquafaba ≈ 1 whole egg
- 30 g aquafaba ≈ 1 egg white
- 15 g aquafaba + 10 g oil ≈ 1 egg yolk (functional equivalent)
These ratios are widely used in plant-based pastry and industrial R&D. They provide similar hydration and functional behaviour in most recipes.
📌 Tip: Aquafaba is less rich in fat than yolks, so when replacing whole eggs in rich doughs or custards, consider adding a small amount of extra fat to balance the texture.
Adjusting for Water Content
Eggs contain about 75% water, while typical aquafaba contains around 90–92%. This higher water content can soften batters or extend baking times.
To compensate:
- Slightly reduce other liquids (water, milk) by 5–10%
- Increase dry ingredients (flour, starch) slightly if needed
- Bake thoroughly to avoid undercooked centres
This adjustment is especially important in dense baked goods such as brownies, loaf cakes, or enriched breads.
Scaling Aquafaba in Recipes
When converting large-scale or industrial recipes:
- Calculate the total number of eggs or egg whites used
- Multiply by the equivalent aquafaba weight
- Ensure aquafaba is at the correct viscosity (1.2–1.3 g/ml)
- Perform test batches to confirm baking time, colour, and texture
Keep a record of adjustments to create a standard operating procedure (SOP) for your team.
Example Conversions
- 10 whole eggs (≈500 g) → 450 g aquafaba
- 30 egg whites (≈900 g) → 900 g aquafaba
- 5 yolks (≈100 g) → 75 g aquafaba + 50 g oil
These equivalences are suitable for most aquafaba recipes such as meringues, chocolate mousse, or macarons.
Common Pitfalls
- Using aquafaba that is too watery → reduce to thicken
- Underbaking → adjust time and temperature for added moisture
- Inconsistent batches → always weigh and record density
Maintaining consistent concentration is critical for reliable performance in professional settings.
Key Takeaways
- 45 g aquafaba ≈ 1 whole egg, 30 g ≈ 1 egg white
- Add a small amount of fat when replacing yolks or whole eggs
- Adjust liquid ratios to balance aquafaba’s higher water content
- Always measure by weight and standardise concentration
- Enables accurate formulation of egg-free products at scale
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