Skip to main content

This just might be just the ultimate egg-white replacement?! : Vör Aquafaba Powder (7oz) | Vegan & Plant Based Egg Substitute  | Replaces 75 Eggs : Grocery & Gourmet Food

Some might know about my specific but deep aversion against egg white cocktails. 

Maybe it originates to the fact that I am (apparently) a super taster (nothing to be proud of- it is not a superpower... you are just a super taster or you are not). 

But when somebody serves me a cocktail made with egg whites, I can drink it in minute 1 - latest after minute 3 - it is literally disgusting for me: think about wet dog, molded carpet, or someone who didn’t dried properly his laundry - and everything together. Long story short: I cannot drink it anymore. 

Now there has been some replacements: I came across aquafaba years ago - I guess I was one of the first bar-people who discovered it for cocktails (it has been already an established thing for vegans). Very soon I discovered that the advice to use the aquafaba in chickpea cans are a dead end. Sure- if. you are using “canned lemon juice” and/or sweet-sour mix, you might find it also ok. But for a high quality bar - drinks taste salty and just off. Probably slightly better than my egg experience - but nope - it is not an option.

So cooking my chickpeas was the next path of action. This works well. But you still taste the chickpeas. Using it for strong flavored drinks (e.g. Whiskey Sours) it is a good option. But for some more delicate drinks, it is not the ideal solution.

Next stop Kevon Kos’ Super Syrup. For a bar which has ambitions, this is absolutely a good way to go. With two limitations: a) It goes a step away of doing culinary things - with little processed ingredients and b) there are ingredients, which are not easy to obtain everywhere.


So this problem has plagued me for quite some time. So I was intrigued when Neil from VörFoods contacted me to send me a sample of his aquafaba powder.

So what can I say? Let me just give you a quick run down - more testing will come soon.

I whipped up some egg white replacer: ⅓ teaspoon of aquafaba powder with 3 table spoons of water (I probably used a bit too much?!). The liquid was first of all lumpy - but it became very quickly after a short stir consistent and smooth. 

The powder smells like aquafaba... and the resulting liquid smells also unambiguously like aquafaba. 

But in a quickly whipped up Pisco Sour the aroma was completely gone - and it resulted just in a glorious Pisco Sour! Very impressive. My whole team tried, and nobody could even make out aquafaba or chickpeas or anything. Everybody liked the cocktail.

As said- more testing is coming. There will be Ramos Gin Fizzes, Clover Clubs and Whiskey Sours. 


I might have just one “gripe”. The bag would make more than 200 egg white drinks - and the bag is all good and fine (with a ziplock). But as I know my bar people, I would rather like to have a smaller bag - maybe one which you can whip into 250ml or 500ml of water and you are ready to go for 2 or 3 days. And every bag comes with these sub-portions. That would be (at least for our industry) far more appropriate. 

Other than that? I cannot find really a fault. Stay tuned for more...


Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

Fentiman's - part deux

You might already know [otherwise just read my last post ], that Fentiman's Botanical Tonic Water taste great. And I mentioned, that I am not totally convinced of the other flavours... Let me now and here explain why. First to the great ones: Rose Lemonade is really nice... however I have to come across one rose drink, which doesn't taste really good. A couple of years I have reviewed [and tried] Sence - also a drink which is based on Bulgarian roses - and it was lovely. Fentiman's Rose Lemonade is not different - maybe slightly too acidic. Anyway - it is just great [however also very simple to replicate - citric acid, sugar syrup, carbonated water and rose water is all what you need...]. The Curiousity Cola is also nice - it is a bit more standalone and unique as other cola sodas- but hit the right spots. Only problem still is: the original just taste better and - well like the original. Cherrybark Cola - is another good soda. While I've expected it to taste

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h