Knowledge Base > Fran Costigan - Open Office Hours

Open Office Hours

Fran Costigan - Open Office Hours

This event was on Tuesday, September 13, 2022 at 11:00 am Pacific, 2:00 pm Eastern

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 … Read More.



What's your opinion about mixing egg replacers in the same recipe?

— Kathy Gold


Oftentimes you get a Best result by mixing egg replacers. So sometimes I will hydrate Chia actually using aquafaba instead of water. Almost always when you're talking about Chia or Flex eggs understand that they bind they don't live in. So I use a bit more leavener and I'm talking about baking powder and baking soda. I mean living is really interesting to me because when I Left the traditional pastry kitchen. I was working as a traditional pastry chef. I was trained traditionally and then I wanted to do more. You know, I wanted to do all vegan. I became I became a vegan there were no commercially available egg replacers at the time. No, one had heard of a Chia egg or a flax egg certainly not aquafaba. So my egg my Eggs, I didn't really you. I didn't use any of that and I looked historically and when during wartime eggs were either not available or in very short supply. And so I looked at wartime recipes baking powder baking soda vinegar. I think vinegar really creates a tender mouth feel. So yes the short answer to that Kathy is yes. I think there is some benefit in using one or the other.
Fran Costigan

Fran Costigan

Director of Vegan Pastry