Egg Replacers

By Lynxa

Ingredients

• For One Flax/Chia Egg-
• 1 Tbsp flax/chia
• 3 Tbsp water
• For One Banana Egg-
• 1/2 ripe banana

Preparation

Step 1

Flax/Chia Seeds-1 Tbsp flax or chia seeds plus 3 Tbsp water replaces one egg. (grind 1 Tbsp flax in a mini-blender or use 2 1/2 Tbsp pre-ground flaxseeds.) Transfer to a bowl and beat in 3 Tbsp of water using a whisk or fork. Let sit until it becomes very gooey and gelatinous, much like an egg white.
When it works best: It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. The texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.

Bananas-1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don't require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don't want everything tasting like banana, so use in things where the taste won't be intrusive. I've also noticed that baked goods using banana brown very nicely.

When it works best: Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.