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.
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.
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.
me, being broke/cheap/lazy: repeats recipe search adding keyword “eggless”
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
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.
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
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?
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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.