AQUAFABA FAQs

You can buy OGGS® Aquafaba from Waitrose, ASDA and Ocado – or online on our website!

OGGS® Aquafaba is a brown, cloudy liquid, with a sweet and slight beany aroma. Once you start whisking it however, it gets much paler and will produce a white foam. The longer you whisk for, the thicker the mixture will be. To create soft peaks that leave a slight trail, we recommend whisking for 2-3 minutes. For completely stiff peaks, you should whisk for 4 minutes on a high speed. The Aquafaba has a sweet and slightly beany smell.

Many of the recipes require you to whisk the OGGS® Aquafaba to the correct consistency, which ranges from soft to stiff peaks. For most recipes we recommend an electric whisk, but if you’re willing to put in some serious arm work then you can use a hand one. However, some of our recipes (like the scrummy jam doughnuts), are completely whisk-free!

As a rule of thumb, for every egg you would normally use, we use 50ml of OGGS® Aquafaba.

Check out our recipes for more specific hints and tips – www.loveoggs.com/recipes

Our Aquafaba works just like eggs as an ingredient in home baking and cooking. It is suitable for hundreds of sweet and savoury recipes – from sponge cakes and meringues, to mayo, mousses and so much more!

There are a few recipes which are a bit trickier – especially those which require more egg yolk than whites – but never fear, we’re working on creating some great alternatives.

Our Aquafaba is made for baking and cooking so we don’t recommend drinking it straight from the carton! However, it’s 100% safe to eat uncooked if you can’t resist licking the spoon before your mix goes in the oven…

We wouldn’t recommend it! Nor would we suggest washing your hair with it or using it as a facemask for that matter.

Our Aquafaba works best when it’s used as an ingredient in baking and cooking… whisk, whip and fold it as you would an egg; but just don’t dip your soldiers in it!

Looking for a vegan alternative to scrambled eggs? Check out our Scrambled OGGS!

Our Aquafaba can’t be over whisked! Hurrah…! However, once combined with other ingredients there is a danger of over-whisking the batter in certain recipes, so be sure to read the instructions carefully.

Our Aquafaba can be frozen, which is great if you don’t think you’ll use up all your carton! Aquafaba actually whisks up faster when it’s cold, so great for bakers in a hurry. If you’re short on space in the freezer, pour 25ml into individual ice-cube spaces, and thaw around an hour before you need it.

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!

Only once it’s opened. You can open the carton using the tear strip at the top and simply pour. If you have any leftover, simply push the opening together and refold over to reseal, then pop into the fridge and use within 7 days. Aquafaba whisks up faster when it’s cold so great if you’re baking in a hurry!

There are a couple of recipes that don’t need fluffy peaks, but generally an electric whisk will make things a lot easier! It’s doable by hand if you want an arm workout, but if you’re planning on doing a lot of cooking with our Aquafaba, we suggest having an electric whisk at the ready…otherwise you might be there for a while!

Don’t worry, it can happen to the best of us! We’ve been working hard to develop an aquafaba that works consistently, and there are some simple things that you can do to make sure it does…

To check you’ve got stiff peaks turn the bowl upside down – it shouldn’t move or fall! If its wobbly keep going – you can’t over whisk it!

1. When it’s fluffy and white use it straight away

2. Follow an aquafaba recipe (we’ve got lots of yummy ones on our website – www.loveoggs.com/recipes)

3. Make sure all utensils are squeaky clean, as any sign of grease can affect the amount of air the aquafaba produces when whisking. A good way of ensuring you’re grease free is by wiping down your bowls and whisking with a little bit of vinegar…

If you’re really stuck, contact our OGGONY Aunt, and she’ll do her best to help you

Egg-cellent question (we couldn’t resist!). We did, once upon a time, but we found that our results were a little hit and miss, which is why OGGS® started in the first place (upside down emoji). We’ve been working hard to develop an aquafaba that leaves you with no risk of a soggy bottom and frees us up from a lifetime’s supply of chickpea curries!

Why not? Our Aquafaba works just as well as an egg, whilst giving chickens a break and you a marvellous alternative, so everyone is a winner!

Plus, you can help the planet too by choosing aquafaba over eggs – for every tonne of egg protein replaced by chickpeas instead, greenhouse gas emissions are reduced by around 33.7 tonnes. That’s equivalent to 81,995 miles of driving a car or driving from Land’s End to John O Groats 94 times!

The chickpeas we use don’t go to waste! We’re currently working on ways in which to optimally utilise the chickpea-based-by-product to create even more food! While this plan is put into place, our chickpeas are repurposed as a sustainable bio-fuel – putting energy back into the national grid.

Our Aquafaba packaging is made from FSC sustainably sourced materials that are 100% recyclable. It’s best to check locally at https://www.recyclenow.com to found out where and how best to recycle in your area.

It’s a great way of supporting people switching to a plant-based diet, or cutting down on animal sources for health, environment or animal welfare reasons. Eat good, feel good!

An egg has approximate 11 gs of fat (per 100gs) whereas our AF is fat free! Eggs have double the calories as our Aquafaba. Eggs contain roughly 373mg of cholesterol where is AQF has none.

The word comes from the Latin words for “water” and “bean.”

Official Scrabble Players Dictionary have decreed that “aquafaba” is now acceptable (in the US at least) and it’s worth 22 points!