Egg Substitute

 

Egg Substitute from Kaye's CupboardOver a year ago, we learned that our 4 year old was allergic to eggs and dairy. In my mind, we were going to have to say goodbye to baked goods in our home, because we couldn’t make them and then eat them in front of her, right? It wasn’t too much later (although it felt like it) that my mom came across this egg substitute, and it has been an amazing revelation to our diet! While I wouldn’t recommend this in every recipe, we have found that it is almost exactly like using eggs. It barely changes the texture, but doesn’t change the flavor. I will add a link to this substitute on every recipe I have successfully used the flax in.  I hope this makes your baking easier if you are dealing with allergies!

Egg Substitute from Kaye's Cupboard1
I have found it in bulk at stores like Winco, and Costco also sells a large bag (pictured). This is easily multiplied to create any number of needed “eggs.”

 

Egg Substitute from Kaye's Cupboard2
Just like making rice, bring water to a boil, stir in flax seed, then take pot off the heat, and cover.
Egg Substitute from Kaye's Cupboard3
After sitting, covered, for 10 minutes, it should look like this. There might be a little excess water, but you can drain it, and there shouldn’t be much.
Egg Substitute from Kaye's Cupboard4
The consistency is very like egg whites; the flax and water should move all together when you tilt the pot, and it should be thicker. If it doesn’t seem combined properly, it won’t work correctly in your recipe.
  • 3 Tbsp water
  • 1 Tbsp ground flax seed

1. Bring water to a boil in a small saucepan.

2. When boiling, add flax seed, stir, and take the saucepan off of heat. Cover, and let sit for 10 minutes.

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