Naturopathic Control: How to make an egg substitute with flaxseeds

USES & BENEFITS OF USING A FLAXSEED EGG SUBSTITUTE

- An egg substitute if you run out of eggs

- An egg substitute for egg-less vegetarian or vegan recipes

- An egg substitute if you need to avoid eggs for health reasons, cholesterol and so on
- An egg substitute if you want the following health benefits of flaxseeds (also called linseed). For instance, flaxseeds are high in omega-3 essential fatty acids. These omega 3 essential fatty acids are the same type found in healthful fish oils. Using flaxseeds are said to help in reducing health risks like heart disease, high blood pressure, cancer, stroke and diabetes. Other benefits of flaxseeds include improving the health and beauty of your hair and skin.

INGREDIENTS FOR THE EQUIVALENT OF 1 EGG

1 tbsp flaxseed (brown or gold)

3 tbsp warm water

INSTRUCTIONS FOR MAKING A FLAXSEED EGG SUBSTITUTE

Grind the flaxseeds. A blender can grind flaxseeds into small flakes. (This is important since your body can better absorb the healthful nutrients in flaxseeds only if the seeds are ground. If you use whole flaxseeds, your body will expel them that way.) If you want to keep the seeds whole, skip this step.

Multiply the quantities of flaxseeds and water provided in the ‘Ingredients’ section above by the number of eggs required in a recipe.

Place ground flaxseeds into small bowl

Add water to the flaxseeds and then whisk

Let the flaxseed mixture stand until it thickens. (The Flaxseed mixture usually thickens within 5 minutes). The flaxseed mixture should look like a paste.

(Optional) Strain off the solid flaxseeds if you do not want to see or feel flakes in your food

(Optional) Whip the flaxseed mixture to achieve a lighter consistency
(Optional) If you kept the seeds whole, you may store them in an air-tight container in the refrigerator until further use.

OBSERVATIONS & FURTHER COMMENTS ABOUT THIS FLAXSEED EGG SUBSTITUTE

Recently, I used this flaxseed egg substitute in a chocolate banana cake. It was not possible for us to discern a difference in texture and taste between the cake with eggs and with the flaxseed egg substitute.

The flaxseed egg substitute was successful even with a friend who often complains when I give him “too many healthy things”. To put this into context, let me briefly describe some experiences with him. He refused to eat fish soup into which he knew that I had poured only a small amount of fish oil (I was experimenting). He does the same with anything that includes flaxseeds. This even includes flaxseed flakes in cereal. I do not know whether that is all psychological because I do not believe that these 'healthy additions' made a huge difference in taste.

When he ate the cake, I was not with him and had not told him about the flaxseeds. Some hours afterwards when I saw him and asked about the cake, he said that it was very good. He had not miss the eggs. When I explained that flaxseeds were used as an egg substitute, he jokingly said that his stomach hurt. We laughed. I no longer expect complains from him regarding flaxseeds – at least when I use a flaxseed like this.

I am very happy about this flaxseed egg substitute because, in the past, he had health problems associated with high cholesterol and has a family history of diabetes ... but loves foods that contribute to those problems. This egg substitute will hopefully help him to at least reduce cholesterol in his diet and minimize other potential health problems. The fact that he continued to like the taste of food with this flaxseed egg substitute is helpful because, as said previously, he hates the other key way in which we get our omega-3 essential fatty acids in our diet (with fish oils).

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