TIP: Flaxseed as an egg replacement

During the past few weeks, it seems like nearly every Health News Digest is filled with stories about recalls of eggs.  Today, I came across 8 Reasons You Should Stay the Hell Away from Eggs.  

Here is a summary of Martha Rosenberg's article.

1) Yuck factor
2) Ovarian cancer
3) Steeped in Noxious Gases
4) Diabetes
5) Hideous Cruelty: Carcasses and Moribund Hens
6) Unhygienic 'Depopulation'
7) Unethical Hatcheries
8) Blight on Workers, Neighbors and the Environment

Many of these reasons are addressed in the film, Food, Inc., a film that was very eye opening to me.  



I have been cooking vegetarian recipes for about 15 years now, but nearly all of them have either eggs, dairy, or both. I want to learn how to cook vegan dishes for my family, but the egg issue was a problem for me. 

Eggs work as a binder in recipes, holding the mixture together.  Without the binder, the recipe falls apart.  I was excited to learn about using flaxseed as a replacement for eggs this week.

Web MD lists the following healthy components of flaxseed:

• Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
• Fiber. Flaxseed contains both the soluble and insoluble types.

Ground Golden Flaxseed and Water

How to use flaxseed as an egg replacement in baking* (Replaces 1 egg)
 
Ingredients:
1 Tb. Ground Flaxseed
3 Tb. Water

Directions:

1.  Mix together separately before adding to intended recipe.

Tips:

1.  I grind flax seed in my Vita Mix instead of buying it ground. I preserve the ground seeds in an opaque airtight container in my fridge.  Ground flaxseeds are more prone to spoilage and oxidation.


*(It may work for other cooking methods, but this is the only way I have used it so far.)

Did you try it?  What did you think?