Substituting Aquafaba with Large Eggs

Aquafaba has a neutral flavor, which means it won't add the rich, eggy taste that eggs would typically contribute. This neutrality can be beneficial in recipes where the primary flavors are derived from other ingredients, allowing them to shine without interference. However, bakers should be mindful that aquafaba lacks the natural sweetness and complexity that eggs provide, which might necessitate slight adjustments in sugar or flavoring agents to achieve the desired taste balance.