Egg Substitute by jej

[S_Wirth]

Egg Substitute

Submitted by: jej
Last Updated: 4/30/2004

• From a book called "Allergy Self-Help CookBook." The author says "this mixture will bind patties, meatloaves, cookies and cakes as well as eggs do. But it will not leaven like eggs for souffles or sponge cakes. This recipe makes enough to substitute for one egg; you can easily double it or triple it."

• 1/3 cup water
• 1 tablespoon whole flaxseed

• Place the water and flaxseed in a small saucepan. Bring to a boil, then reduce heat so mixture bubbles slowly. Cook for 5 minutes, or until mixture is the consistency of a raw egg white. Do not use too high a heat or mixture will become thick and gummy.

• NOTE: Don't bother straining out the flaxseeds. They don't have much flavor and won't detract from whatever you're making.

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