I love eggs. I’m gonna get that right out there. Scrambled, fried, poached. I’m not picky.
Then I started having babies. Then my babies started having allergies. To eggs (and a number of other foods). Seriously. The nerve. So, being the great mama that I am (she says with tongue-in-cheek), I started researching egg substitutes. For awhile I used Ener-G egg replacer. It was fine, but I hated dealing with that messy powder every time I wanted to bake sans eggs.
So I stumbled upon some other good egg replacers. Namely, chia seeds and flax seeds. Chia seeds work well and for awhile I used them exclusively but I’ve finally settled on flax seed as the winner. Largely because my 5-year-old can detect chia seeds from a mile away and assures me that he does not like them. Okay then. Flax works for me:-) And him apparently – I have had no complaints.
Making flax seed eggs could not be any easier. You need flax seed meal and water. That’s it!
We’re going to make 2 flax seed eggs today. First up, you need flax seed meal. Not whole flax seeds. You can purchase them either way. You can grind your own flax seed, should you be so inclined, but I have not done it myself yet. By the way, still loving my new storage system for my gluten-free flours and seeds.
Measure 2 tablespoons of flax seed meal into a small dish.
Add 6 tablespoons boiling water.
Let stand 5 minutes. That’s it. The consistency of the final product is surprisingly similar to beaten eggs.
I hope that helps you the next time you’re out of eggs, or want to bake for someone that can’t have eggs. Happy Baking!