I've cooked for folks with egg issues. One substitute that works in some things is flax seeds. You roughly grind them (that coffee mill of mine again)...about 1 tablespoon full for one egg, and then whisk the resulting meal with 2 tablespoons of water. It will froth up a bit, not like egg white...but it does seem to have a nice binding character for things like meatballs.
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ninetydegrees
no subject
on 2010-10-06 06:19 pm (UTC)