1/1 Photo of Psyllium Vegan Egg Replacer
Psyllium makes a suitable replacement for an egg when mixed with water. This egg replacer would be used in baked goods or as a binding ingredient- not suitable as scrambled eggs or the like. I've tried it in a cookie recipe and it worked out great. This 'recipe' is being posted by request. Psyllium can also be added with dry flour ingredients to add some extra fibre to a baked good, such as a muffin, or to provide some extra stability to gluten-free cooking. The following will replace one egg and has very little taste. I also add some psyllium to my rissole/burgers to add some binding to them.
My Private Note
Units: US | Metric
- 1 tablespoon psyllium husks
- 2 tablespoons water
- 1Mix the psyllium in a small bowl or cup with the water.
- 2Stir for about 30 seconds, while the mixture thickens. It will become gluey enough to roll into a ball.
- 3Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe).
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Nutritional Facts for Psyllium Vegan Egg Replacer
Serving Size: 1 (29 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 0.0
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.5 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: