Sunday, November 11, 2007

kitchen essentials — replacing that egg!


they are definitely one of my favourite things and something i don't think i could ever completely give up. many people around the world, however, do not eat eggs for a number of reasons, be they religious, cultural, health or ethical ones.

replacing eggs in baking is often difficult but not impossible. a variety of ways to replace this ingredients exist from mashing up tofu or bananas, using man-made (chemically derived) alternatives like egg replacer or the interesting healthy alternative of ground flax seeds.

while i am no expert in egg-free/less baking and only do it when necessary or if i have a recipe that does not use them, i have come to appreciate using this alternative i show below (far from being a secret, these days!).

let's face it, nothing can really replace that amazing multi-purpose egg in all its functions and properties but there are people who have never used them, ever, in their baking and as the adage goes, "what you don't know, you don't miss". that being said, there are certain foods i've never eaten and don't consider them ever being part of my diet ....

the problems only arise when we want to eat something we don't normally eat containing those 'forbidden' items and want to convert it. the following is one alternative for eggs. from what i have read and experienced, it's only good for replacing up to one egg. if you need to convert more than one in any recipe, you'll have to figure out another route. i have seen, however, replacing 2 eggs with the flaxseed substitute is possible (i've never tried it).

take note that if you keep flax seeds around, keep them either in the fridge or in the freezer as they become rancid quickly due to their oils. i usually keep a small jar of ground flaxseed in the freezer for when i need it instead of grinding all the time.

note that there are 2 kinds of flaxseed available on the market: the regular dark one as seen below, and a more expensive "blonde" or golden version. either do the same thing.

flax seed egg replacement

good for when you need to replace one egg in a recipe, this easy to use substitute is also a healthy alternative as flax is renowned for its healthful benefits and contains no cholesterol as do animal products, such as the yolks. you may even be able to get away with doubling the amount and substituting for two eggs.


1 tbsp extremely finely ground flax seed
4 tbsp tepid water


grind the flax seeds into a very very fine powder in a coffee grinder or similar implement. you can also buy it at the healthfood stores already pre-ground, these days.

place the flax seed meal in a small bowl.

add the water tablespoon by tablespoon.

stir well.

the mixture will become viscous (thick and "gloopy") sort of like an egg white.

use as a replacement for one egg in your baked goods.

as a matter of refinement, you can strain this mixture with a fine sieve to remove the brown seed coat and proceed in using the strained liquid.


~M said...

Thanks for the tip! I've also seen soy flour and psyllium powder used, but have yet to use either myself (the later is also supposed to help gluten-free goods hold together better and add fiber).

burekaboy — said...

hi ~m - you're welcome. haven't ever used psycillium or soy flour in place of an egg. it's kind of weird (cool) how it thickens/gels up with flax. anyway, i'm just glad i don't have any problems using eggs! thanks for commenting.

Urban said...

Hi there!
nice to c u back in action.
I tried the egg replacer as mentioned here in one of the cake worked out fine.As u mentioned, good for someone with egg allergies or other reasons. otherwise, I would still go with eggs! LOL.
Urban (India)

burekaboy — said...

hi urban - nice to hear from you :) glad you're still around.

thanks for letting me know how it turned out with the "experiment"; i wouldn't give up my eggs either!! this replacement is good, at the very least, as an alternative when you can't use them for whatever reason/s.