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This is great for people with egg allergies! Substitute it in recipes where the egg is used for binding. We used to use this all the time for oatmeal cookies, sugar cookies, and sunflower butter cookies. We still often do, even though we can use eggs now - we like the texture better this way. Another bonus - you can lick the batter without worrying about raw eggs! We use _whole_ flax seed without grinding, at a ratio of 1 Tbs flax seed to 1/3 cup water. Updated: We've been using this for 15 years, and it never once occurred to me to use the microwave! Thanks, Chef 401574! It worked well, although it had a tendency to bubble over a lot -I don't know if this would be a problem if you used ground flax seed. We zapped two eggs-worth in a 2.5 cup Pyrex measuring cup in a 1000 w microwave for two minutes (still bubbled over a bit even in this large container!). Finally realized that the mixture gels while cooling - it doesn't necessarily have to get thick during the heating process. Stir it well and then test the texture of the finished product by dripping it off a spoon - it should gloop off the same way egg whites would.

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Mommy Needs Coffee January 24, 2007

Finally, I've found an egg substitute! And it's good for me, too. This thickened up very quickly for me. Probably less than 5 minutes, guess because I used a higher heat setting. I used this in Chick Pea Burgers #37560 and it worked perfectly. My burgers stayed together nicely and did not crumble. Can't wait to try this in some baked goods. Thanks so much for this one, Roosie!

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yogi August 15, 2005

WOW this worked like magic! I used it to make Blueberry Banana Bread and it came out perfectly. I will most certainly use this recipe often, as I love that it decreases the cholesterol in baked good such as these!

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JanuaryBride August 02, 2010

I love this!

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hmaugh April 05, 2010

This works great in Vegan breads.

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The Veganista November 16, 2009

One of my fave egg replacers! :)

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Prose July 01, 2009

GREAT we used this in Gluten free Apple Cinnamon Muffins and loved it.

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The Silly Goose June 13, 2009

This is great! I knew you could use flax instead of eggs but not the best way to make the substitution, I can't beleive how it actualy has the consistency of eggs, thats just so strange, but it works! Thanks for posting, it's great to have something healthier to use in baked goods where you are not tasting the egg anyway :)

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PickleLover May 12, 2009

worked great - and it's crazy but it really does have the consistency of eggs! I followed other reviews and simply heated water in the microwave and then added the flax seed - and it worked perfectly!

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lovin' to cook February 14, 2009

Perfect! My daughter can't eat eggs. I've used this in muffins, cookies and even meatloaf with great success. I buy pre-ground flax seeds and just keep them in the freezer. I heat the water in the microwave for a minute or two then stir in the seeds and let it sit for a bit. Thanks for posting this!

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Kelly-Mom2Girls November 23, 2008
Flax Vegan Egg Substitute