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submitted 7 months ago by Rebels_Droppin@lemmy.world to c/196@lemmy.blahaj.zone

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[-] janus2@lemmy.zip 1 points 7 months ago

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

[-] JasonDJ@lemmy.zip 2 points 7 months ago

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.

[-] janus2@lemmy.zip 1 points 7 months ago

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