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

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re