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Monday, January 17, 2011

Egg Substitutes

Egg Substitutes

In the event that you run out of eggs, the following are great replacements. Both items would make a great addition to your food storage.

Flax Seed: (#4250)

For each egg needed, place in blender:
1 heaping tablespoon of flax seed, blend until it becomes a fine meal. Add 1/4 cup cold water blend 2-3 minutes until thickened and has the consistency of eggs. 1/4 cup of Flax seed mixture will replace one egg in baking.
(Health benefits of flax seed include:
Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.

Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods

Fiber. Flaxseed contains both the soluble and insoluble types. For more information visit:

Knox unflavored Gelatin: (#4390)
Combine 1 tsp unflavored gelatin with 3 tblsp cold water and 2 tblsp plus 1 tsp boiling water. This mixture will substitute for 1 egg in a recipe. Can be used in cookies, cakes, or anything else that calls for eggs.

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