I use Hodgson Mill Milled Flax Seed. It's in the the $3 range for a box. On the packaging it says that flax seed can be used as an egg substitute by using 1 tablespoon of flax seed plus three tablespoons of water. This is where the experimenting begins. Now, obviously this would not make good scrambled eggs, but I have found that it works great in cake, pancakes, muffins, and even my veggie burgers. Some things to keep in mind is that since the milled flax seed is a dark brown, it will add some speckle to your food which if find quite pretty, and luckily my children haven't been bothered by.
Over the past year, milled flax seed has become a staple in my kitchen because:
- It's got a great shelf life (one year)
- It's a natural plant source of Omega-3 oils
- It helps stretch my egg usage, so I can be one of those neighbors who always has an egg on hand for my neighbors.
- Plus, if you've got any egg allergies in the family, now you can have your cake and eat it too!