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Old 08-07-2010, 12:57 PM   #1
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Flax Meal as Egg Substitute: Help?

I am not vegetarian or vegan, but I try to cut down on the amount of animal products I use. I notice that when using a substitute for eggs, especially flax meal heated with water, my baked goods come out different. I realize a substitute won't replicate a recipe exactly, but the degree of difference is staggering. Help? Thanks!

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Old 08-07-2010, 02:11 PM   #2
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Baking is kind of finicky. Have you tried replacing only half the eggs?

I've replaced the oil in things like pancakes with milled flax seed, but I've never used it in place of eggs.
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Old 08-07-2010, 02:32 PM   #3
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Quote:
Originally Posted by jet View Post
Baking is kind of finicky. Have you tried replacing only half the eggs?

I've replaced the oil in things like pancakes with milled flax seed, but I've never used it in place of eggs.
I haven't tried replacing just half of the egg, nor have I tried it as an oil substitute. I just notice that with baking certain things, such as cakes and cookies, I get an extremely dense product. In theory, if I replace half of the eggs that a recipe calls for, it'll lessen the denseness. Thanks!
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