Friday, February 12, 2010

Eggs

I just counted and I will need 15 dozen eggs to complete all of the recipes in the bread cookbook. I have one egg left in the house and I refuse to buy eggs when they're not on sale. I hope I don't have to wait until Easter....

You can substitute ground flax seed and water for eggs, as long as they are not used as the primary leavening agent in the recipe. I have been thinking about trying it for a week, but just haven't yet. Once I know how it goes, I can tackle more bread recipes. Currently I've just been searching the cookbook for recipes that don't involve eggs, and don't use anything weird that's not in the house already.

You realize what this means, right? I'll probably freeze 10+ dozen eggs when they go on a great sale. :P

2 comments:

Danna said...

Because of Fern's egg allergie we have been using flax eggs for 4 years. They work well, makes cakes a bit dense, and unless you strain them (= major pain) there are little brown flecks in your bakes goods (not too notable if your are using WW flour). Overall we like the results for most recipies! :)

Kristen said...

wow, learn something new everyday. My Grandpa was a poultry farmer, needless to say I can fix them 101 ways but never had a need for a substitute! Now I know...Cherish, don't freeze your eggs. Ew. Borrow some k? L
PS looking at your pics, I'm hungry. And for some reason "Feed the Birds" from Mary Poppins wont leave my head now....?