Going eggless

I'm doing it. I'm cutting out eggs. Well, if they're in products (like pasta, for instance), I'll still eat that. But I'm going to try not eating eggs, quiche, baking with eggs, that sort of thing. I think baking is the biggest place where I eat eggs anyway - I don't really like them straight. I'll miss quiche. But I'm going to give it a go.

Here's why... (in a convoluted post)

So today I baked for the first time without eggs in a recipe that called for them. The result? Judge for yourself:Don't they look delicious? Oh, they are! And they're just as puffy and rich tasting as any time I've baked this recipe before. The only difference is that for each egg, I substituted 1 Tbsp of ground flax mixed with 3 Tbsp of water. Easy. Plus, I didn't get slimy egg white on my hands. I didn't have to crunch up the shells for the compost. And the flax adds lovely omega-3 fatty acids.

Works for me.

Just one quick giveaway for today -

For baby:

• Win a gDiaper gPant and inserts at Chelsea Said So. It's a 24 hour giveaway and ends tomorrow so hurry on over!