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Guest · Posted: Dec Wed 30, 2009 12:06 pm Post subject: Substitute for Eggs

I haven't tried this, but if it works well, it will come in very handy I think, since I keep running out of eggs, but always have plenty of flax seed meal in the house:

Dingie_Dinah · Posted: Dec Wed 30, 2009 3:16 pm Post subject:

Good Idear! But I never am out of eggs! My kitchen would collapse! LOL

How ya doin girlie???
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Guest · Posted: Dec Wed 30, 2009 3:19 pm Post subject:

I'm doing great!! Visiting with my family, and just enjoying being around them.

BTW, we made the mashed cauliflower the other day and they all loved it!! Guess they now consider it a keeper.

As for eggs, I never used to run out, but now that I actually cook........ LOL Just can't keep up!!

Have a very happy and healthy New Year

crazywoman · Posted: Dec Thu 31, 2009 2:15 am Post subject:

The low fat fad has recommended using flax in baking instead of eggs for years. I've heard of it as I said for years, but if I ever heard the "recipe" & I probably have, I had forgotten. That being said, I doubt I would use it. Not saying I won't/wouldn't but probably not. But who knows! Tho I rarely ever run out of eggs either, it happens on rare occasion, and I might get in a bind. I actually use flaxmeal in a lot of things which also contain eggs. LOL I've never seen that it acted like I had extra eggs in it. But then again, I usually use it as meal (dry), not gelled. Maybe that is the difference.
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Guest · Posted: Dec Thu 31, 2009 9:38 am Post subject:

Carrie emailed me that the "recipe" she found for the flax/eggs said to simmer the mixture.

I probably won't be using it much either, but it's nice to know for those times I run out of eggs and can't get to the store.

crazywoman · Posted: Dec Thu 31, 2009 2:02 pm Post subject:

HMMM.... don't think I've ever heard to simmer the mixture. Interesting.

Forgive my ramble above. That's just what it was, a ramble. Razz

Yes, it is good to know!
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playtime8978 · Joined: 09 Oct 2009 Posts: 132 Location: U.K

I have tried this as an egg replacement recently and it does not rise so I am not sure if you would need more baking powder than usual or if it is just fit to use for binding, I seem to have an intolerance to eggs and dairy, I bought an egg substitute called no- eggs and again it is great as a binder but wont rise or cook properly in baking, I am a bit stuck at the moment as to what I can use as a succesful replacement to eggs that will work in baked goods, I am open to suggestions. I would be interested if anyone has used an egg substitute succesfully in baking and which brand, or what extras they added
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