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After making a chia egg, do you recommend adding the chia mixture to a blender to “smooth” out the “egg.”

Open Office Hours

Fran Costigan - Open Office Hours

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This event was on September 13, 2022

Join Chef Fran Costigan in her virtual office as she 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 Fran is ready to answer them all.

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Question

Char Nolan

After making a chia egg, do you recommend adding the chia mixture to a blender to “smooth” out the “egg.” ?

Answer

That's a great question. Sure. Thank you for asking it I don't I think it would be so hard to get out of any kind of a blender but here's what I do. I put the ground Chia and this would be the same thing. If you're using ground flax, they both have to be ground even though chia seeds are much smaller than blacks. Then I put the recommended amount of water. I pour that over the ground Chia that's in a bowl. Do not stir. I don't stir I set my timer for like three minutes. This has been my timer lately and then I take a fork up to three minutes and I stir and then I walk away and I repeat that three times and you get an absolutely smooth Chia egg that way and I have discovered that you can do them ahead of time and keep them in your refrigerator for a few days always whisking before you use them.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.