Flax Egg Replacer

The perfect snot-like consistency. YumYuck!

When baking or cooking and in need of an egg, I use a mixture of ground flax and water as a substitute. This is not a novel idea; many packages of ground flax have directions to do it! There are a few ways to do it, but I have found the best way (and by I have found, I mean my mom showed me..hah!) to do it is like so:

Put 1 tbsp of flax and 3 tbsp of water into a small pot and bring it to a rolling boil. Let boil for 1-2 minutes, remove from heat and whisk vigorously for about 1 minute. The flax will become especially nasty and gunky sort of like snot. MMMMM! It will hang off your fork (or more high-tech whisking mechanism) in a particularly disgusting way, and you will know it is ready to be added to your muffins, veggie burgers, brownies, whatever.

One batch equals 1 egg substitution; if your recipe calls for two eggs, double the flax  mixture, and so on..


8 Responses to Flax Egg Replacer

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  3. JayKayTee says:

    Hmmm, flax has a natural coagulating mechanism when added to liquid – add it to your morning cold cereal and it will be thick before you are finished. I will have to try heating it though I don’t know what boiling adds to the mix.

    Some recipes get a little too moist using the 1 to 3 mix so maybe this will fix the issue.

    Do you ever replace egg and oil in the same recipe with a flax substitute? I think I tried it once but don’t remember if whatever I made was a success or failure. No memory probably = yuck.

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