Comments on: Egg-less Baking!

By: The Great Missing-Ingredient Baking Experiment — Savvy Eats

The Great Missing-Ingredient Baking Experiment — Savvy Eats — Thu, 04 Nov 2010 18:22:57 +0000

[...] what if you are out of eggs or simply don’t eat them? Enter Batch #2, in which I replaced the egg with a ‘flax egg.’ Simply mix 1 T of ground flax with 3 T of warm water, and allow to sit for 3-5 minutes, at which [...]

By: Julie @savvyeats

Julie @savvyeats — Thu, 16 Sep 2010 16:54:12 +0000

Hi Shari, I do still use this method when I don’t have eggs on hand! I haven’t tried it with chia seeds, but I think I’ve read that it works too!

By: Shari

Shari — Wed, 15 Sep 2010 22:55:20 +0000

I love these kinda of posts! Just wondering: 1. do you still use this method? 2. have you ever tried using chia seeds and water? (I remember reading this somewhere but I have not had a chance to try it – I also can’t remember where I came across it)

By: Bliss-ful Cookies (and a Giveaway!) — Savvy Eats

Bliss-ful Cookies (and a Giveaway!) — Savvy Eats — Thu, 08 Apr 2010 18:14:40 +0000

[...] egg ( a flax egg would work as [...]

By: Information Station: Egg-less baking « Cooking with Julie

Information Station: Egg-less baking « Cooking with Julie — Sat, 20 Feb 2010 16:32:48 +0000

[...] our project I was bloggie inspired. Julie (such a great name ) had this post awhile back on egg-less baking. My teacher had never herd of replacing eggs with a ground flax and water mixture and was intrigued [...]

By: Julie @savvyeats

Julie @savvyeats — Fri, 19 Feb 2010 00:56:17 +0000

I use Bob’s Red Mill Flaxseed Meal… using flax as an egg replacement only works if it is ground, so make sure you aren’t using whole seeds. I typically whisk them together with a fork and let them sit for 3-5 minutes to let it ‘gel’ up. Hope this helps! Don’t worry, I doubt your husband/toddler would notice a difference in your baked goods if you used a flax ‘egg’

By: Irmhild

Irmhild — Tue, 16 Feb 2010 16:13:00 +0000

what kind of flax seeds did you use? were they whole? did you grind them? did you blend them with the water? how long does it take to get the ‘gel like’ consistency?
i’m not thinking of giving up meat or eggs or dairy, completely, but i want to introduce a lot more non animal foods into our diet!
i have a toddler, so am a little worried she wouldn’tget enough calcium and iron if i made drastic changes, also, my husband has no interest in vegan, but doesn’t mind vegan or vegetarian dishes!

By: Emily @ The Front Burner

Emily @ The Front Burner — Thu, 21 Jan 2010 11:07:50 +0000

THANK YOU JULIE!!! This is PERFECT for my paper!

By: Baking Experiment: All-Purpose versus Pastry Flour | Savvy Eats

Baking Experiment: All-Purpose versus Pastry Flour | Savvy Eats — Mon, 07 Dec 2009 00:26:24 +0000

[...] moisture so that they stick together. Try adding a little extra milk, oil, butter, or eggs (or flax eggs!) to hold them. Remember, flours with more protein absorb more moisture! What Have I [...]

By: Julie @savvyeats

Julie @savvyeats — Thu, 26 Nov 2009 06:03:35 +0000

Thanks! My next step is to figure out what other adjustments need to be made so that the flax “egg” cupcakes look the same as the regular ones!