This week I've been low on eggs, and every time I bake something, I think, "I should use a flax egg replacement." But I don't, because it needs to it needs to sit and soak awhile, and I'm always in a hurry.
So today I took some of the tiny snack containers that I bought at the dollar store and filled each with 1 tablespoon ground flaxseed and 3 tablespoons water. They can sit in the fridge until I need them, and my eggs will last me a little longer.
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Thanks for the tip. Eggs are hard to keep up with.
ReplyDeleteDoes the flax seed ,subsitute for eggs , work well in cooing dishes , such as muffins, breads ,etc? I have never used them..So, know nothing about them. I have read, how healthy they are in your diet..So, would like to try it.. thanks for sharing.
ReplyDeleteYes! A flax egg substitute works well in quick breads, muffins, pancakes, etc. They won't whip up, though.
DeleteI wrote a little more about it here:
http://be-it-ever-so-humble.blogspot.com/2012/05/how-to-store-grind-and-use-flax-seed.html
I'm not sure if you know it or not, but you can also use soy flour as an egg replacement in baking. I learned that from the Tightwad Gazette!
ReplyDeleteI have read about this before not in depth though so I don't know much about it. Thanks for sharing.
ReplyDeleteErika
How long can it be stored?
ReplyDeleteUm . . . until they get moldy? Just kidding. I don't really know. I wouldn't go past a week, personally, and I'm guessing they'll work better if used sooner rather than later.
DeleteI would never have thought to premake...fun idea!
ReplyDelete