Try Flax Eggs!

You will notice that many of my recipes mention the use of flax eggs. I'm a vegetarian, for health reasons. I do occasionally eat egg whites. But I prefer to use flax eggs. They are full of healthy fats and other important nutrients. Flax eggs are an excellent substitute for eggs.

I store flax seeds and ground flax seeds (also called "flax meal") in my fridge for at least six months. I probably have stored them longer than that. I prefer to store the ground flax seeds in a sturdy plastic, airtight container or Ziplock bag.

To make flax eggs: If you wish to try flax eggs, there are two ways to make them.

Method 1: blend 1/4 cup ground flax seed with 1/2 cup hot tap water. Let this soak for 10-15 minutes. Beat lightly with a fork. The mixture will be the consistency of egg whites. You can grind your flax seeds in a coffee grinder. Just pulse a few times until your seeds look like fine cornmeal.

Method 2: Put 1/2 cup flax seeds and 1 cup warm water in your blender. Run the blender on medium for a minute. The mixture will turn thick, like egg whites. Remove the flax eggs from your blender and clean the blender with a hot water spray, then wash it in warm soapy water.

You can make flax eggs in larger amounts and store them in the fridge in a covered, airtight container or lidded jar. In my experience, flax eggs stay fresh in the refrigerator for up to ten days.

1/4 flax egg mixture is equivalent to one egg or two egg whites.

I use flax eggs in any recipe (except puddings and custards) instead of eggs: muffins, cookies, pancakes, breads, layer cakes, coffee cakes, and so forth. They do not work as a substitute for scrambled or fried eggs. For that, I have a tofu recipe!