We have been using aquafaba exclusively due to egg issues for myself and our kids. We have found that mileage varies. Try for organic salt free chickpeas... the taste is not as strong and works amazing for pavlova (Australian desert) and merengue. We have also made chocolate mouse with salt free and I would suggest it’s better than egg based mouse. Salted aquafaba we use in cakes. The most interesting thing about aquafaba is how it responds to heat, we think it’s a lot more forgiving than egg. Both have a protein that responds to friction, but heat works differently so you have to realise that cakes and biscuits have a different texture to “normal”, but we have found over time it’s our new normal and we love it. Lastly, my scientist wife just said that egg has many properties that are useful in cooking and aquafaba is certainly exceptional for a few of them, but not all.