In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking and thickening any number of dishes.
I have begun to hear tell of using chia seeds instead of flax or something like Ener-G egg replacer. Can chia be used in the same fashion once the seeds are ground as flax?
- Is the chia composition the same as a flax egg (1 part milled flax seed to 3 parts water, in slurry)?
- Do they set the same, i.e. congeal in the same time?
- Can they be mixed for super supplement-y egg substitutes?
- What differences are there in how you make or use them, and which is preferred for different uses (if either)?