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More on Egg Substitutes

I found a Web site that lists a number of homemade egg substitutes other than what I have already listed on this web site and thought I would pass it along. I haven’t tried any of these yet, but in a mini-class I recently gave about the principles of food storage taught in our book, one of the ladies present told me that she had used flax seed as an egg substitute. As you know, flax seed is full of Omega-3 essential fatty acids (the “good” fats) as well as fiber and other nutrients.

I didn’t put the flax seed substitute in our book, because I didn’t think it was an item that most people keep in their pantry, but if this substitute appeals to you, go for it. When you try it for the first time, I would suggest that you try it with a recipe that only calls for one of two eggs. One of those small pouches of cake mix comes to mind.

The thing I liked about this Web site as opposed to many others that came up when I searched on “egg substitutes,” is that along with a long list of substitutes, it also gives you some input on the results you can expect when you use a particular substitute. For example, substituting one banana for an egg will give the product a slight banana flavor, which you may not want. It also mentions that the product may be “gummy.”

So, if experimenting with egg substitutes interests you, here’s a good Web site to check out:

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This entry was posted on Saturday, April 9th, 2011 at 10:02 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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