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When creating a “vegan egg” for baking, I've been told two different things. 1tb chia seeds/ground flax seed to 3tb water? Or is it 1tb of chia seeds/ground flax seed to 2tb of water? Which is correct?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

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This event was on April 18, 2023

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Kathryn Clatworthy

When creating a “vegan egg” for baking, I've been told two different things. 1tb chia seeds/ground flax seed to 3tb water? Or is it 1tb of chia seeds/ground flax seed to 2tb of water? Which is correct?

Answer

Which is correct, they're both correct? And as is 2.5 tablespoons of water. It it just depends and you know, you have the ability to adjust the liquid, you know in this sort of a formula. I'll say depending on the application and and the desired outcome. Um, you know initially, you know, I would say follow the recipe you're going to find recipes that call for three tablespoons 2.5 tablespoons or even two tablespoons of water to the one tablespoon of dry flax or Chia. Okay. There's not a wrong answer. This is part of cooking. There are different ways to approach a situation and if you get to the point and perhaps you're there right now of designing your own baking formulas, then you'll need to test the moisture content and you know, how much water you want to mix with your dry Chia or flax? Okay, so there's not a single answer out there. That's the beauty of cooking and baking as well right is the more you learn the more control you have to make alterations to recipes and formulas and even something like this. Can vary all right, so follow the the formula first until you understand what's going on and then start to make some changes yourself. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.