[quote]Chris Shugart wrote:
i read on ze internet that ,for every egg you want to substitute you can use either 2 1/2 of ground flaxseeds with 3tbsp of water or one small medium banana and egg.
Good if you wan to drop the calories even more and the banana would give it a sweet taste! [/quote]
If I were really watching the carbs, I’d much rather have the extra egg than a banana. I think that tip was left over from the “all dietary fat is bad” era. But if you want to drop calories and volumize, try two egg whites for every whole egg. It’s not that the fat in eggs is bad, but this can lower calories if you need that. Works well for most baking applications. [/quote]
I like that,way better than the other substitute i read about!