Heh, that is the combo I mix into my oatmeal cake, it’s oats, psyllium, flax, chia, some protein powder, lots of berries, old bananas, comes out really good.
for baking, I mix 1 tsp psyllium with 3 Tbsp room temperature water and let it sit for about 5 minutes (or until an egg-like viscosity)
psylli-egg has a more neutral texture and flavor than a flax or chia egg. unlike flax it won’t go rancid (I’m still using a large bucket of it that’s years old and hasn’t changed flavor or effectiveness). its only real downside is it takes slightly longer to hydrate
I personally wouldn’t try to replicate a shakshuka or anything with it but if you try let me know how it goes haha
My wife is vegan so we do a lot of vegan baking, especially around the holidays, but we also don’t stock eggs or dairy in the house anyway.
So usually we are using applesauce as an egg supplement. I never liked flax in general, but I do keep chia and fiber supplements around (especially since starting Adderall), so that’s good to know.
for the chia, worth tossing them in a coffee/spice grinder if you don’t want whole chia seed texture in the baked good (though they’re a decent poppyseed substitute imho)
works wonders for flax as well, but yeah flax is really the C tier of egg replacers lol
i also just had the thought that basil seeds might work similarly to chia seeds. they also gel
Aquafaba. Can be bought readymade but is also a by-product of cooking dried chickpeas. After soaking chickpeas in water for a night discard the soaking water. Bring fresh water to boil and cook the chickpeas for 1/2 an hour or so. Collect the cooking water. You can even also freeze it for later use. It’s important to bring it to room temperature before using it in baking. Can bring a good amount of fluffyness to your doughs.
No clue why you got downvoted, bean water is kind of just the best egg substitute, if the leftover water from soaking dried beans works as an egg subsitute why on god’s green earth would people use anything else? (yes obviously they should use something else if they can’t eat beans, i should not have to say that)
I mean, if you have psyllium at home vs you have to drive x miles for the eggs then psyllium will be cheaper for that one thing, probably, also depends how much you value your time, which I value highly
In baking psyllium husks can be used as replacement is what I have heard.
Yes, have used psyllium, flax seeds, and chia seeds to varying degrees of success. Xanthan gum never hurts either
Heh, that is the combo I mix into my oatmeal cake, it’s oats, psyllium, flax, chia, some protein powder, lots of berries, old bananas, comes out really good.
that sounds like the aftermath comes out real good too, lol
You saying I can crack open some fiber capsules for an egg substitute?
In baking, in many cases, yes
For an omelette, no
for baking, I mix 1 tsp psyllium with 3 Tbsp room temperature water and let it sit for about 5 minutes (or until an egg-like viscosity)
psylli-egg has a more neutral texture and flavor than a flax or chia egg. unlike flax it won’t go rancid (I’m still using a large bucket of it that’s years old and hasn’t changed flavor or effectiveness). its only real downside is it takes slightly longer to hydrate
I personally wouldn’t try to replicate a shakshuka or anything with it but if you try let me know how it goes haha
My wife is vegan so we do a lot of vegan baking, especially around the holidays, but we also don’t stock eggs or dairy in the house anyway.
So usually we are using applesauce as an egg supplement. I never liked flax in general, but I do keep chia and fiber supplements around (especially since starting Adderall), so that’s good to know.
for the chia, worth tossing them in a coffee/spice grinder if you don’t want whole chia seed texture in the baked good (though they’re a decent poppyseed substitute imho)
works wonders for flax as well, but yeah flax is really the C tier of egg replacers lol
i also just had the thought that basil seeds might work similarly to chia seeds. they also gel
Aquafaba. Can be bought readymade but is also a by-product of cooking dried chickpeas. After soaking chickpeas in water for a night discard the soaking water. Bring fresh water to boil and cook the chickpeas for 1/2 an hour or so. Collect the cooking water. You can even also freeze it for later use. It’s important to bring it to room temperature before using it in baking. Can bring a good amount of fluffyness to your doughs.
No clue why you got downvoted, bean water is kind of just the best egg substitute, if the leftover water from soaking dried beans works as an egg subsitute why on god’s green earth would people use anything else? (yes obviously they should use something else if they can’t eat beans, i should not have to say that)
in what universe is psyllium husk cheaper than eggs? This reads like suggesting wagyu as a replacement for pork
Who said anything about it being cheaper?
“me, being broke/cheap/lazy”
that implies they want a cheap substitute for eggs, to which you replied with something you need to order online…
I mean, if you have psyllium at home vs you have to drive x miles for the eggs then psyllium will be cheaper for that one thing, probably, also depends how much you value your time, which I value highly
deleted by creator