The Amazing Flaxseed

Flaxseed has broken into the marketplace with a blast, mainly due to its health attributes. Flax is packed with omega-3s, lignans, and both soluble and insoluble fiber. (1)

But this article goes beyond the health attributes of flax-- flax is also an amazing egg-replacer in all types of foods. As someone who does not cook or bake with eggs, flax has been a savior of mine. It can be used in all types of goods-- from muffins to pancakes, matzo balls to cakes.

If you have egg-allergies, are vegan, or just want to cut down on your cholesterol and egg consumption, give flaxseeds a try. I regularly use them as substitutes in all types of recipes and have yet to see them fail. Flaxseeds, prepared properly (which I will explain below) have a very sticky, gooey texture which works to bind foods together. Like eggs, flaxseeds will work to make the food fluffy without making it too heavy.

To start with, realize that 1 tablespoon of flaxseeds= 1 egg in most recipes. You will want to use ground flaxseeds in recipes, not the whole seeds. If you have whole seeds, you can try placing them in a coffee grinder, spice grinder, or perhaps food processor in order to grind them up properly before using. While there are golden and brown flaxseeds, they are equally good in recipes-- just keep in mind that the brown flaxseeds are more likely to show up in light colored baked goods, which can look a little odd to those not accustomed to it.

In a very small saucepan, boil 3 tablespoons of water (1 egg= 1 tablespoon ground flax + 3 tablespoons water. If the recipe calls for more, just double the quantities). Once the water is boiling, add the ground flaxseeds and mix thoroughly. Turn down the stove until the mixture is just simmering slightly, and let it simmer for about 2 minutes. The resulting flaxseed egg should be gooey and sticky. This is exactly what you want! Add the flaxseed egg as directed in your recipe.

The great thing about using flaxseed eggs instead of other egg replacers (like applesauce, banana, tofu, etc.) is that you can directly use flaxseeds in these recipes without altering the recipe in anyway. Using the same directions, proportions, temperature, etc. of the recipe, flax is an easy alternative to egg. Unlike applesauce, banana, and tofu, flaxseed eggs also do not change the taste of the food.

All in all, flaxseeds are a great alternative to eggs in recipes. I recently used them in matzo ball soup, and it worked perfectly! Its always great in baked goods like muffins, cakes, and cupcakes...and works delightfully in pancakes as well.

Sources
(1) http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81