sorry, but i am not going to make myself a bacon, 3tbsp of peanut butter, and cheese. these seem like very poor substitutions.

Yeah uh…if a recipe calls for eggs, you should use eggs. You are not going to get the expected results just subbing these. If you’re trying to make a vegetarian version of something you will be much better off finding a recipe that was designed that way than trying to modify a non-vegetarian recipe.

Presumably these are for baking.

Most of these are horrible substitutions unless you understand the chemical role the egg plays in the recipe.

And even then they are moronic. Bananas and eggs are entirely different things and they do not make the same products. Try replacing an egg wash with mashed bananas and see how that works for you.

Without any context of when these substitutions are acceptable, this graphic doesn’t seem very useful. Fucking agar vs applesauce is not 1:1

What’s the matter, babe? You’ve barely touched your devilled (chia seed + ⅓ cup of water).

I came to say this needs something to explain what aspect of the egg is being replaced for each one. I mean its a nice launch point to search the web I guess.

Anyone out there willing to make a cake with whipped banana, please report back.

baking often involves sweet things. These can work but as crackedlinuxiso said they specific to various properties. egg as binder vs egg as a wash, etc.

someone showed this to my chickens and now the entire coop is covered in 1/2 mashed bananas.

No offense to you OP, because I really appreciate the posting you’ve been doing on this community lately.

But this seems to be one of the guides you’d see on Facebook where it’s not actually useful and is ambiguous on purpose to farm engagement instead.

At the very least this guide needs scenarios where you could use the substitutes. Such as applesauce in baking or flaxseed as binding in a meatloaf or something. Because not all these substitutes apply for every situation

Yeah no, that’s dumb of course. A better breakfast alternative would be wet flax, sunny side up.

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.