Total Time
2mins
Prep 2 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 1 tablespoon psyllium husks
  • 2 tablespoons water

Directions

  1. Mix the psyllium in a small bowl or cup with the water.
  2. Stir for about 30 seconds, while the mixture thickens. It will become gluey enough to roll into a ball.
  3. Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe).
Most Helpful

This worked great in my cookie recipe. I whisked it quickly (I didn't wait the 30 seconds) and added it to the mix quickly. I'm wondering if this will work in cakes... please let me know.

Sheri Lou May 13, 2008