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    You are in: Home / Recipes / Egg Replacer Recipe
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    Egg Replacer

    Total Time:

    Prep Time:

    Cook Time:

    2 mins

    1 min

    1 min

    pollen's Note:

    This is what I use instead of eggs in recipes for cookies and breads and stuff. It works pretty well at holding things together, and yet it is cheaper than eggs. This makes one egg worth.

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    Ingredients:

    Yield:

    egg

    Units: US | Metric

    Directions:

    1. 1
      Grind up the flax seeds in the blender until they are pretty fine (you don't have to do this, but they are less noticable this way).
    2. 2
      Mix the seeds and the water and cook on the stove until it gets all jelly-like.
    3. 3
      Remove from heat and let cool before using in cookies, muffins, breads, etc.

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    Ratings & Reviews:

    • on June 16, 2011

      45

      I only used 3 T water instead of 5 and did not boil it first - just added it to the yeast bread dough and went on. Turned out great. I would not skip the boiling if you arent making a yeast bread.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2010

      55

      This was a recipe-saver, as I was short one egg, and it worked beautifully! This will be my go-to egg replacer! Thanks, pollen!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 03, 2009

      55

      Works great

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Egg Replacer

    Serving Size: 1 (83 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 55.0
     
    Calories from Fat 39
    71%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 5.2 mg
    0%
    Total Carbohydrate 2.9 g
    0%
    Dietary Fiber 2.8 g
    11%
    Sugars 0.1 g
    0%
    Protein 1.8 g
    3%

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