Egg Substitute – Recipe
This egg substitute really works! I’ve used it for baking very successfully, although note that it doesn’t leaven like eggs for soufflés or sponge cakes. I’ve adapted this recipe from a great book called The Allergy Self-Help Cookbook by Marjorie Hurt Jones, R.N.
Here is the recipe for substituting 1 egg:
1/3 cup water
1 tablespoon whole flaxseed (available in most health food stores)
Place the water and flaxseed in a pan, and bring to a boil. Lower the heat and simmer, watching closely as the mixture thickens to a gel (about 5 minutes). Remove the pan from the heat before the mixture gets too thick and gummy. The flaxseeds don’t need to be removed from the gel.