How To: Flax Eggs


Happy Mother's Day! If that doesn't apply to you, then Happy Sunday!

I love eggs. I would eat them 3 times a day, if I could, but Joel isn't as big of a fan of them as I am, so I basically only reserve eggs for breakfast on the weekends. I still go through more eggs than one probably should, which sometimes leaves my egg carton empty. That poses a problem because I also like to bake, and baking usually requires eggs. For mother's day, I baked up a delicious breakfast treat that I will be sharing later in the month. Since I didn't have any eggs in the house, and I didn't have time to run to the store to buy some, I decided to try making flax eggs as a replacement. I had heard about them in several recipes before, and since I happened to have ground flax seeds in my freezer from some smoothies I made, it was perfect timing to try them. After sitting for about 15 minutes in the fridge, I was amazed at how similar the consistency of the flax eggs was to that of real eggs. My baked good came out of the oven just as perfectly as it would have if I had used real eggs. Now that I know this trick, I may use it for all of my baked goods!

1 tablespoon Ground Flaxseed or Flaxseed Meal
3 tablespoons Water

Mix the water and flaxseed in a bowl and refrigerate for about 15 minutes. Whisk once more and use in place of eggs in baked goods.

SOURCE: Bob's Red Mill