Eggless Eggs

1 Tablespoon of Bob’s Red Mill egg replacer + 3 Tablespoons of warm water = 1 egg when baking. Ground flax seed with water can also be used.

For scrambled eggs, I use extra firm tofu that I have crumbled up before adding into my sauteed vegetables and seasonings.

To replace egg whites in a recipe, the liquid in canned chickpeas works well.

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Elaine PerlmanComment