We don’t usually have eggs around because I’m the only one in the apartment that likes them—and even then, only sometimes—so this egg recall hasn’t been too much of a hassle. However, only after returning from a rainy trip to the market this morning did I realize I actually needed eggs to make cornbread to go with the Summer Herb Soup I had going on the stove.
I could have run back out and bought a container, but the rain gave me a good excuse not to. Instead, I decided to try “flax eggs.” I’ve heard of this but hadn’t tried it, but I think I’m a fan. Here’s all you do:
- Take 1 tbsp ground flax meal and 3 tbsp water. Mix.
- Simmer in a small saucepan until an egg-like consistency forms.
- Use in place of 1 egg in any recipe.
I had no idea how this was going to turn out, but the cornbread/muffins came out great. The flavor is not my best because I didn’t use enough sweetener and/or salt, I don’t think, but the texture was really good. I had one with a big bowl of soup.