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.

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.