Serious question.. Why is this on the front page?
I felt it was interesting enough to post then not only because it's rather unexpected, and useful if you want to avoid eggs in your food, but also because it's new.
I had just realized that day that the entire concept of using aquafaba as egg white replacement has not been around for very long. I mean the Wiki page says that the first recipe for meringues using aquafaba was published in 2015.
I think it's really cool that such things are being discovered still. I mean the recipe for egg-based meringues is probably a few hundred years old [2] although sources are obscure. To have a vegan replacement using basically two ingredients appear six years ago is just cool! :)
Update: After paying more attention to what it's all about I now find it very interesting.
You can see a list of invited reposts at https://news.ycombinator.com/invited.
If anyone sees a great, forgotten submission in the HN archives, please let us know at hn@ycombinator.com so we can consider inviting a repost. There are tons of these, like amber in rock.
Cooking in general is a tinkerers dream in that regard.