Food Storage – Egg Replacer

Last night, I attended a wonderful Food Storage Class.

I have food all over my house, but I know I could not eat, for three months, with what I have..

Yes, some things, there is more than a 3 months supply.. like Peanut Butter..

But, in general, as prepared as I am for any type of emergency, job loss, catastrophe..

I’m not prepared, at all…

My biggest concern, when it comes to food storage, is dairy products. We eat a lot of dairy products.

It occurred, to me, last night, however, that I don’t store egg replacer. I really didn’t know that others didn’t know that there were things, that I do store, that will replace an egg, in baked goods.

I store Soy Flour and Whole Flax Seeds.

A heaping Tablespoon of Soy Flour will replace one egg in pancakes. I starting using this, when we went camping, because egg transportation was too much work.

Eggs are your moisture, as well as binding, in baked goods.

With pancakes, I never measure my liquid, so I don’t compensate.. I don’t add the 2 Tablespoons, of water, that is needed, to make it equivalent to an egg.

I would, if I were baking muffins or cake.

Flax seed is full of beneficial oil and nutrients. In the case, of how little is used, to substitute an egg, that is trivial, though.

Whole Flax Seeds have a longer shelf-life than Ground Flax Seed Meal.

I grind it, as I use it. I use a coffee grinder, since I don’t grind coffee, in my home. (I would not use the same coffee grinder, for both coffee and flax seed, herbs, or spices. The mix of flavors, with coffee, will give you a result that you may not be happy about..) (In between grinding spices, I grind rock salt to clean up the blades and such, too, btw.)

If you put the ground flax seed in 3 Tablespoons of water, and let it sit, it will “gel” like the consistency of egg white.

One large egg measures to 1/4 cup. You can use 1/4 cup of tofu, sweet potatoes, pureed fruit (peaches, bananas, prunes..) etc, to replace one large egg.

I have soybeans, in storage. We could make soy milk and then tofu, if we needed to..

Eggs serve multiple purposes and what may work, in one recipe, will not do as well, in another.

(more ideas can be found here)

I buy eggs, and use eggs, for most baking, because eggs will give a lighter and fluffier result, than the soy flour or the flax seed substitutions.. but for storage.. soy flour and flax seeds are a more economical option, to buying powdered eggs.

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Food Storage – Egg Replacer

Last night, I attended a wonderful Food Storage Class.

I have food all over my house, but I know I could not eat, for three months, with what I have..

Yes, some things, there is more than a 3 months supply.. like Peanut Butter..

But, in general, as prepared as I am for any type of emergency, job loss, catastrophe..

I’m not prepared, at all…

My biggest concern, when it comes to food storage, is dairy products. We eat a lot of dairy products.

It occurred, to me, last night, however, that I don’t store egg replacer. I really didn’t know that others didn’t know that there were things, that I do store, that will replace an egg, in baked goods.

I store Soy Flour and Whole Flax Seeds.

A heaping Tablespoon of Soy Flour will replace one egg in pancakes. I starting using this, when we went camping, because egg transportation was too much work.

Eggs are your moisture, as well as binding, in baked goods.

With pancakes, I never measure my liquid, so I don’t compensate.. I don’t add the 2 Tablespoons, of water, that is needed, to make it equivalent to an egg.

I would, if I were baking muffins or cake.

Flax seed is full of beneficial oil and nutrients. In the case, of how little is used, to substitute an egg, that is trivial, though.

Whole Flax Seeds have a longer shelf-life than Ground Flax Seed Meal.

I grind it, as I use it. I use a coffee grinder, since I don’t grind coffee, in my home. (I would not use the same coffee grinder, for both coffee and flax seed, herbs, or spices. The mix of flavors, with coffee, will give you a result that you may not be happy about..) (In between grinding spices, I grind rock salt to clean up the blades and such, too, btw.)

If you put the ground flax seed in 3 Tablespoons of water, and let it sit, it will “gel” like the consistency of egg white.

One large egg measures to 1/4 cup. You can use 1/4 cup of tofu, sweet potatoes, pureed fruit (peaches, bananas, prunes..) etc, to replace one large egg.

I have soybeans, in storage. We could make soy milk and then tofu, if we needed to..

Eggs serve multiple purposes and what may work, in one recipe, will not do as well, in another.

(more ideas can be found here)

I buy eggs, and use eggs, for most baking, because eggs will give a lighter and fluffier result, than the soy flour or the flax seed substitutions.. but for storage.. soy flour and flax seeds are a more economical option, to buying powdered eggs.

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