I love the chart. What I liked learning is which plant egg to use for what purpose. I have never thought about it that way. That’s why we have you! Thanks for sharing your knowledge.
Brilliant! Thanks so much for this, it is incredibly helpful! Just a quick question: I have a food sensitivity to flax so I try my best to avoid it. Would the chia egg work in cookies as well? Thanks!
I love the chart. What I liked learning is which plant egg to use for what purpose. I have never thought about it that way. That’s why we have you! Thanks for sharing your knowledge.
That’s what I’m here for!
Carleigh, this chart is a game changer for sure! Thank you for creating it. I’ve always wondered which replacement works best for which dish.
Brilliant list thank you
Thanks for being here!
Brilliant! Thanks so much for this, it is incredibly helpful! Just a quick question: I have a food sensitivity to flax so I try my best to avoid it. Would the chia egg work in cookies as well? Thanks!
They will but a softer egg sub like aqaufaba or applesauce may be more suitable :)
Cheers, that’s super helpful!
Having both your books Carleigh the simple easy ways you transform plant based cooking is so awesome. Great chart!!
Thanks so much Peter 🙏
Te chart shows different ratios of water to flax & chia than the written description below the chart. 3 to 1 vs 1 to 3???
Sorry about that Debbie it has been corrected :)
Great, thanks! Love the new format
Oh, good to see it is corrected here! I noticed the problem in the version I received as an email.
How about using Just Egg?
That works :)
I wondered about that too. Especially, since it has that egg like taste.