What are the limitations of aquafaba as an egg white substitute? I learned recently that aquafaba is claimed to be usable as an egg white substitute, able to be whipped to form stiff peaks, etc.
Now an egg-white-and-cottage-cheese omelette is a frequent breakfast of mine. So it was with great experimental enthusiasm that I mixed up some aquafaba with cottage cheese, and set about cooking it as usual...only to end up with aquafaba and cottage cheese soup. :(
What is a more realistic assessment of where aquafaba can be substituted for egg whites? Or is there possibly some modification that would make an aquafaba-and-cottage-cheese omelette possible?
I don't think it is useful to think of aquafaba as a egg-white substitute. Rather, you should think of whipped aquafaba as a replacement for French meringue, in cases you are not relying on it setting under heat.
So, when you need a vegan foam, you can try aquafaba (after whipping) to get the right texture. To regard it as a general replacement for egg whites is an exaggeration.