Can't eat eggs or don't want to but miss the occasional indulgence in baked goods? No problem! I have a solution for you. Believe it or not you can use ground flaxseeds as an egg replacer in your recipes. Flaxseeds may seem like an odd choice but really they're brilliant. Why? Well to explain this you'll have to understand a wee bit about food chemistry. Don't worry, I won't bore you with too much detail.
The short version is that eggs really are the perfect food for baking. They contain a protein called ovalbumin which when heated is responsible for giving food structure. Eggs also have emulsifying properties which allow the water and oil (fat) in your recipe to mix.
Flax on the other hand when ground up and mixed with water forms a mucilage polysaccharide gel. This gel helps give food structure as well as helps to mix oil with water.
Now admittedly since eggs use protein to form structure and flax uses polysaccharides, you will notice a difference with how they perform but I have found flax to be far superior to any other egg replacers. Plus flaxseeds have their own list of health benefits so they are my #1 choice to use as a substitute.
- 2 tablespoons of golden flaxseeds
- 1/3rd cup of purified water
Pour 2 tablespoons of golden flaxseeds into a coffee or spice grinder and grind until a powder like consistency is formed. From this...
Pour the powder into a small bowl and add 1/3 of purified room temperature water to it.
Mix well and let sit for 10 minutes.
Once congealed it is ready to be used in your favorite recipe. Generally speaking this will replace 2 full eggs in your recipe.
Try it an let me know what you think!