The perfect snot-like consistency. YumYuck!
When baking or cooking and in need of an egg, I use a mixture of ground flax and water as a substitute. This is not a novel idea; many packages of ground flax have directions to do it! There are a few ways to do it, but I have found the best way (and by I have found, I mean my mom showed me..hah!) to do it is like so:
Put 1 tbsp of flax and 3 tbsp of water into a small pot and bring it to a rolling boil. Let boil for 1-2 minutes, remove from heat and whisk vigorously for about 1 minute. The flax will become especially nasty and gunky sort of like snot. MMMMM! It will hang off your fork (or more high-tech whisking mechanism) in a particularly disgusting way, and you will know it is ready to be added to your muffins, veggie burgers, brownies, whatever.
One batch equals 1 egg substitution; if your recipe calls for two eggs, double the flax mixture, and so on..
Hmmm, flax has a natural coagulating mechanism when added to liquid – add it to your morning cold cereal and it will be thick before you are finished. I will have to try heating it though I don’t know what boiling adds to the mix.
Some recipes get a little too moist using the 1 to 3 mix so maybe this will fix the issue.
Do you ever replace egg and oil in the same recipe with a flax substitute? I think I tried it once but don’t remember if whatever I made was a success or failure. No memory probably = yuck.
I have replaced oil with canned pumpkin in a flax recipe before! The boiling method really coagulates the flax and makes it much, well, snottier than just adding it to a cold liquid. You will notice the difference for sure.
Hey! Nice site! Thanks for liking my post, too! Have you tried boiling whole flax seeds in water? You get a clear viscous liquid that may be preferable in some uses. Take care!
Hmmm I don’t do much with the whole flax! Will have to try. Thanks for the tip.
Sure thing!