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substituting for eggs

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minncalif Jan 10, 2010 06:23 AM

i read that you can use a mixture of flax seed and water to substitute for eggs in a recipe as a binder. has anyone tried this? how does it affect taste or constitency? are there other substitutes for eggs besides egg substitute products?

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  1. BabsW RE: minncalif Jan 10, 2010 06:48 AM

    When I did more vegan cooking and baking, I used a flax seed binder.

    It's very easy to make: 1 T. ground flax seed + 3 T. water for each egg.

    Stir them together and set them aside for a few minutes.

    It has an amazing egg-like texture (you know, somewhat slimy) and I liked it better as a binder in baked goods or in mock crabcakes (made with tempeh) than tapioca starch. I had better results buying the whole seeds and grinding them myself than using flax seed meal.

    This is NOT an egg substitute for quiches or scrambled eggs, though.

    1. l
      lgss RE: minncalif Jan 10, 2010 07:41 AM

      We use it frequently in baked goods since we're vegan. Seems to work best with warm water. Taste and consistency are fine. We haven't had eggs in 20 and 30+ years so can't really compare. We sometimes use Ener-G egg replacer.
      http://vegetarian.about.com/od/vegeta...
      includes some other options.

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