For cooking, you can substitute with beans or tofu or such. If you want specifically egg-like taste, you might be able to find Kala Namak in the store, which is basically salt+sulphur.

However, I would very much question the choice to combine three protein-rich foods…

My peanut butter Benedict was indistinguishable from my regular eggs Benedict so I don’t think you have a clue what you’re talking about.

The responses to this thread got me dying laughing.

Why would you question that

I came hoping for a comment like this and was not disappointed

They really don’t unless you have an understanding of food science. Infographics like this aren’t useful without the kibd of background that makes it useless

Hmm, none of these worked out when I made scrambled eggs this morning.

That one sounds like it might actually be pretty tasty.

Blood is an almost perfect substitute for eggs.

You can even make blood meringues.

Bacon, peanut butter and cheese on a biscuit doesn’t sound that bad to be honest. Kinda a sweet and savory kind of deal

Thinking about what a PB benny would actually be… Bread with peanut butter and ham, and a sauce of mixed peanut butter and butter? I almost want to try it.

Not sure how the chia works. I soak them in almond milk overnight and they’re still pretty solid albeit a little jelly-like. I don’t think a 15 min soak will do much.

I really hope you didn’t discover this by trial and error.

I mean, I could argue a lack of vitamins, a lack of taste variation, a lack of foods that actually fill up your stomach and therefore satiate you, but really my main concern is constipation.

I guess, that is another way to fill up your stomach, when no food can leave your body, but it does mean you’re full of shit all the time.

You can only use these substitutes to make French omelette

Could be that it soaks a lot better in water, because almond milk has some amount of fat, which might block further water from getting into the seeds…

But well, I’ve never actually tried soaking chia seeds, so no idea.

I found it useful. I think, it’s obvious enough that different substitutes will be suited for different uses and I wasn’t aware of most of these. Now I can go and research what they actually do…

I use the banana one in my peanut butter cookie recipe. I hated standard peanut butter cookies because they had too much flour, not enough peanut butter, and I could always taste the leavening agent.
I started tweaking things and accidentally ended up with a vegan, gluten free recipe that can only not be eaten by people with peanut allergies or carb dodgers. And since you don’t need to split an egg to make a smaller batch you can make smaller batches more easily.

Piller’s Peanut Butter Cookies.
Servings: 15 three inch cookies.
1 teaspoon baking soda (not powder).
1/4 tsp baking powder
1/2 cup demerara sugar
1/2 cup powdered demerara sugar (half a cup demerara in a spice grinder and remeasured to half a cup).
1/2 a banana
1 cup all-natural chunky or smooth peanut butter.

• preheat oven at 350f.
• in a small bowl smash the banana with a fork until creamy with no chunks.
• In a large bowl mix the the baking soda, baking powder and sugars.
• add the peanut butter and banana and mix thoroughly.
• Spoon one to three tablespoon amounts onto silicon baking mat in a baking sheet or an insulated baking sheet.
• flatten them to about 1/3 inch (1 cm) thick with a fork or meat tenderizing hammer.
• bake for 10-15 minutes, they will be very soft.
• let cool completely and they will firm up into crispy goodness.

The poop meringue was definitely on the error pile

You can substitute the ham for jelly, assuming it’s kosher