Aquafaba because of an allergy, or ethical choice? Because while aquafaba is an amazing egg substitute in baking, it's no competitor against egg whites for taste. Plus, it has a shorter shelf life; a box of egg whites in the fridge lasts ages longer than aquafaba once it's out of the can.
My wife has an egg allergy; we use aquafaba when we can for baking, but it's just too hard to keep, and we usually end up using a powdered substitute.
We make hummus quite regularly, so we have a lot of aquafaba. I feel like it works quite well in drinks, but it would be interesting to try eggs and aquafaba side-by-side to compare!
Oh. Maybe we should make hummus; we've done it before, but it didn't seem worth the fuss and we don't eat hummus a lot, so we just don't.
But the egg allergy thing is within the past 6 years, and aquafaba really is possibly the best egg substitute for baking, so maybe we'll try the synergy.