Have your feelings about a particular food ever done a complete 180? I feel kind of weird about this, and I don’t want to gross anyone out since so much of this blog is about food, but I don’t think I can eat eggs ever again. Or at least not for a very long time.
No, I didn’t read some crazy book about eggs being evil. I just had a traumatic egg experience.
One night last week I was making one of my favorite and most frequently eaten weekday dinners which consists of five egg whites scrambled with spinach and cheese and a huge mound of steamed broccoli topped with hummus and barbecue sauce. [Don’t judge.] I had separated four eggs and was working on the fifth when I noticed that it was super runny. Like not normal runny. Like water running through my fingers.
I had already contaminated the first four egg whites, so I tossed them all and started over. I was sure that it was happening again, more runny egg white, but I convinced myself that my mind was just playing tricks on me.
I scrambled away trying not to think about the runny egg thing. When I finally had my dinner plated and ready to go, Chris, also acustomed to eating scrambled egg whites, took one look at it and said “Those eggs just don’t look right.”
I agreed. I had been trying to tell myself that I was just paranoid, but after two bites I just couldn’t do it. Runny or not, one of my favorite dinners, the incredible, (in?)edible egg was ruined. I’m sure that I’ll come around eventually, but for now, no can do.
I’m not usually a picky eater or even the least bit squeemish about food. After all, I was the girl that happily ate silk worm in China.
In fact, I would eat the silk worm again, but I will not eat an egg.
Ok, that is a weird story about a weird dinner, but what’s the point?
When I decided that I wanted lentil burgers for dinner on Sunday night, I realized that my go-to binder was egg. I still couldn’t fathom eating egg in any form, so my experimentation with flax egg began. I’ll call this one a win! No egg required. I may try it with some diced onion in the mix next time for an extra bit of flavor.
A Duke’s House Original.
- 1 cup (dry) lentils, cooked
- 4 tbsp ground flax
- 2 tbsp chopped walnuts
- 2 cups panko bread crumbs
- Salt and pepper to taste
- Prepare lentils according to instructions on package.
- While the lentils are cooking, mix 4 tbsp ground flax with 3/4 cup water to make a flax binder for the patties. Refrigerate the flax while the lentils are cooking to set it into a thicker consistency.
- Pre-heat oven to 375 degrees.
- Use a spoon to combine lentils, flax binder, crushed walnuts, salt, and pepper in a large bowl, crushing the lentils slightly as they are mixed.
- Add bread crumbs, stirring by hand, until the mixture stiffens.
- Line a baking sheet with foil and spray with non-stick spray.
- Hand form eight hamburger sized patties and place on baking sheet.
- Bake for ~25 minutes or until patties are set and lightly browned.
Servings ~ 8
Calories ~ 118, Fat ~ 3.0 g, Carbohydrates ~ 17.5 g, Protein ~ 5.8 g