Egg substitute for breaded eggplant? - VeggieBoards
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#1 Old 08-26-2013, 05:31 AM
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Hi, any recommendations for a good egg substitute when making breaded eggplant?

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#2 Old 08-26-2013, 04:40 PM
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I never used egg for breading even before I swore off!

Are you using breadcrumbs or panko? I like to use some cornstarch with seasoned crumbs on a plate or bowl, and coat the slightly wet whatever like that.

My trick has been using a hot oiled cast iron.

 

FYI, Dominioux (sp) is a brand that has ready made frozen breaded eggplant slices all ready for the oven!

I used to belong to a wholesale store that had them and I really miss them!. Vegan!


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#3 Old 08-26-2013, 09:41 PM
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I just made that with ground flaxseed with excellent results. Use 1T ground flaxseed to 3T to sub for the egg. First coat the eggplant in flour, then the flaxseed "egg" mixture, then the breadcrumbs (I used panko). Worked wonderfully.
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#4 Old 08-27-2013, 05:26 AM
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Thanks! I will try the suggestions. I never used ground flaxseed

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#5 Old 08-27-2013, 02:43 PM
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Quote:
Originally Posted by carriecarrio View Post

Thanks! I will try the suggestions. I never used ground flaxseed

Since it sounds like you haven't bought it I'd like to make suggestions.

 

1. Flaxseeds are only digested ground, and are a good source of omega 3's, and other good things!

  http://www.whfoods.com/genpage.php?tname=foodspice&dbid=81

 

2. They last best if you refridgerate the package, and buy whole seeds and grind as needed (or grind like 1/2 cup and keep in fridge). You can use a coffee grinder, or mini blender.

 

Good for baking when you want moisture and binding in heavier foods, like muffins and oatmeal cookies.

Works great for pototoe pancakes!

 

I'd never thought to use breading. I guess 'cause I never used egg!


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#6 Old 08-27-2013, 06:17 PM
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I hate to be a wet blanket, but isn't the oil in flax supposed to change when it's heated to high temperatures, so that it's not so healthy to eat anymore? I don't think boiling will do any harm, but frying would be at a higher temperature. I'll have to dig around to find out...


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#7 Old 08-28-2013, 08:58 AM
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Plant milk works well as the wet dredge for breading and frying. Double coated creates more crust too
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#8 Old 08-28-2013, 07:30 PM
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I see... so even if I bake it flaxseed is not good?

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#9 Old 08-28-2013, 08:02 PM
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Flaxseed oil by itself you shouldn't cook with, however, it seems that the oil contained within the flaxseeds themselves is much more stable and fine for cooking.

"While flaxseed oil should not be heated because it can easily oxidize, it seems that heat doesn't have the same effect on whole flaxseeds.

Research studies have shown that the healthy omega-3 oils and lignan phytonutrients in flaxseeds are surprisingly heat stable. Not only is it safe to leave whole flaxseeds at room temperature but you can also use them in baking.

Studies testing the amount of omega-3 fat in baked goods indicate no significant breakdown or loss of beneficial fats occurs in baking."
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