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For most of us, eggs are tasty and nutritious. If you are not under doctor’s orders to avoid them, they are wonderful foods. But, today’s eggs aren’t the eggs I grew up with.
The yolks of eggs contain the fats that people have come to avoid. Such substitutes as Egg Beaters™ are simply egg whites colored yellow (read the label). But it is also true that, because chickens are now fed grain, not grass, most eggs today lack the Omega-3 fatty acids that are good for most people. This is because the chickens today are fed diets lacking those important ingredients.
Try to use so-called “free range” eggs. Usually, this means the chickens are allowed to graze on grass. They may also be fed other supplements, but grass is the decisive factor. Eggs from grass-fed chickens tend to be higher in the Omega-3 oils. Some supermarkets now offer eggs with enhanced Omega-3 content.
In many recipes, such as corn bread, cakes, pancakes and the like, eggs are called for simply to bind the ingredients together. You can use a variety of substitutes to replace eggs for this purpose. Flaxseed contains Omega-3 oils, so it is preferred here. You will probably want to choose the substitute based on the appearance of the end product. We use flaxseed in pancakes, for example, but cornstarch in cornbread.
Makes the equivalent of 1 egg
1 tbsp flaxseed, freshly and finely ground
3 tbsp water
1. Grind the flaxseed in a seed grinder or mill until finely divided.
2. Blend flaxseed and water in a blender or food processor until frothy.
You can use this immediately, but it is said to work better when allowed to sit in the refrigerator for about an hour before using. May be stored in the refridgerator for 2-3 days.
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