Miracle Egg Substitute!!!!

 A couple years into my Trim Healthy Mama journey, I became overwhelmed with the issues an egg free diet brings. I felt like everything failed with flax or chia, nobody was talking about psyllium husk at that point. Put psyllium in your breads though, amazing. That's another post for another day. 

I sat there thinking about how eggs work and how that's different from flax, chia, gelatin, psyllium, pumpkin, applesauce, etc... What I settled on was that none of those dry and harden like eggs. Gelatin and psyllium do a bit, but they're still quite gooey. Then I thought, what on earth would have a mild savory taste and dry and harden like an egg. I knew the answer in minutes, but I didn't have the means to experiment or the time and just kind of forgot about it until a few weeks ago.

This works in recipes with many eggs in it like the coveted chocolate zucchini cake (page 296 of the Trim Healthy Cookbook). It rose, was fluffy and moist. I may have cried a bit. I even made scrambled eggs with this substitute!

I'll add to this as I try new things. The best thing about it, is protein! It also wont effect your FP or E recipes.

Any who, I've talked your ear off enough. Are you ready? Of course you are! I'll hush up.

The answer is in a question. What came first: the chicken, or the egg? The egg came first, then CHICKEN! Sorry, couldn't help myself. The answer is chicken! Some of you officially hate me. Think about it though, mama hen has many of the same subtle, savory flavors as the egg. Ground chicken, dries and  hardens as it cooks! It's more involved than just chicken, but you get the idea. If you're not weirded out yet, we'll talk about how to mix this up. 

Sorry vegans. I tried to find a plant based way. I love this because it won't mess up your E or FP recipes, as it's leaner than an egg. The recipe makes about a dozen egg replacements, so you can make it ahead and keep it in the fridge. Best of all? PROTEIN!!!! It's full of protein! 8 or so grams per "egg!"

You will need a food processor or blender for this. A cheapo used one from the thrift store is just as perfect. You'll want ground chicken breast for this. You will get weird chicken threads if you try to blend up chicken breast. So it's not thick like a burger and for some of that smooth texture of egg, we're also going to use chia or flax eggs. For flavor and texture, I also add dairy free 'butter' or real butter. If you need it to be like egg whites, omit this as the fats will add up. With it, though, a single 'egg' is only 3g of fats.

Here we go!

Miracle Egg Substitute

Ingredients

• 4 Tablespoons of chia or flax powder (meal was a little too chunky for this)
• 12 Tablespoons of hot water
• 1/2 teaspoon psyllium husk powder if you choose flax and it seems too thin for you
• 1 Tablespoon melted butter substitute or butter (omit for 'egg whites')
• 1 pound of ground chicken breast

Instructions

1. Make your chia or flax egg by stirring the chia or flax in the hot water. Add a 1/2 teaspoon of psyllium powder if the flax seems too thin (I find flax unpredictable).
2. Let this sit a couple minutes while you get the chicken ready
3. Put your pound of ground chicken breast into the food processor
4. Pour your chia or flax egg into the food processor along with the butter
5. Turn it on!
6. Done!
7. Use a 1/4 cup for each egg you replace

Easy, simple. The exact number of eggs can fluctuate, but I got three cups, or 12 'eggs.' For cleaning, I rinse with scalding water, then soap it up. For the blender, after I rinse it out, I blend soapy water. Basically what you would do for raw egg. I hope this blesses you guys!