http://food52.com/blog/13271-a-magical- ... day_digest
The ideal replacement for eggs has been under our noses—and down our sinks—this whole time. As it turns out, the watery dregs from cans of chickpeas are the incredible, edible egg replacement we've been looking for. Leftover canned chickpea water, or aquafaba as it has recently been Latinized, was first whipped into fluffy piles by Dan Barber in his March pop-up restaurant, wastED, then recently used in baked goods by French chef Joël Roessel. Roessel's first experiment, a meringue, launched an entire Facebook group dedicated to experiments with aquafaba.