Flax Vegan Egg Substitute

Roosie's Note:

This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this! ;)

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Yield: 2 tablesp ...

• 1 tablespoon ground flax seeds
• 2 -3 tablespoons water

Directions:

1. Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
2. Let cool before using in a recipe.** (About 10 minutes).
3. This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
4. Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.

Reviews

[Roxanne J.R.]

I have used this many times and it is wonderful! It doesn't work well with certain recipes (like sugar cookies ;)) but it is great in quick breads, pancakes, yeast breads, muffins, chocolate cakes, choc. chip cookies, etc. Nice sub. when you don't want to use an egg. Thanks for sharing.

[A.B. Hall]

Excellent! I love this egg substitute and use it often. I don't boil the mixture, however. I add the flax meal to a small bowl, add very hot tap water and stir. I let the mix sit for about 10 minutes, stirring occasionally. When I bake I usually do this first so when I need a "flax egg," it's ready to go. I have used this substitute successfully in muffin and quick bread recipes but haven't tried it in anything that calls for more than three eggs.

[Serah B.]

Great in pancakes and muffins! UPDATE: I just used this in 40 Minute Hamburger Buns for our 4th of July vegan cookout, and they turned out wonderfully!