How do you do up a flax seed "egg"?
Posted by LadyDragonfly1 on Jan 25, 2007 · Member since Feb 2003 · 600 posts
I have flaxseed and now, I don't know how to use this for an egg substitute. Please give me measurements of seed and water and a how-to, pretty please! I can't get Ener-G replacer here and I do have the flaxseed.
Thanks so very much in advance.
I don't remember the details but there are recipies in the recipies here.
Hi LadyDragonfly!
It's very simple. First off, you need to use ground flaxseeds. If yours are whole, give them a whirl in your spice grinder, blender or food processor. For one egg you will need 1 Tbsp of ground flaxseed and 3 Tbsp (some say 2) of water. Mix the water and flax together and you've got your egg replacer. I like to use warm water and let it set for a few minutes (it'll gel somewhat and take on the consistency of an egg). Good luck!
Like idioglossia says--grind up the flaxseed first. Then use your blender to combine the warm water and flaxseed together (1 tbsp flax:3 tbsp water per egg)--blend for 30 seconds. You get a really thick "gel" like an eggwhite. I like to do it this way rather than just mixing up with a fork because you get a really thick gel-like mixture. Flaxseeds are my favorite egg-replacement type. The results are fantastic in most baked goods. Good luck.
Elizabeth
I thought you could use a vitamix to mix together the whole flax seeds and the water and it would pulverize the seeds. I think someone on this board mentioned that.
Like idioglossia says--grind up the flaxseed first. Then use your blender to combine the warm water and flaxseed together (1 tbsp flax:3 tbsp water per egg)--blend for 30 seconds. You get a really thick "gel" like an eggwhite. I like to do it this way rather than just mixing up with a fork because you get a really thick gel-like mixture. Flaxseeds are my favorite egg-replacement type. The results are fantastic in most baked goods. Good luck.
Elizabeth
I have never had luck with flax as an egg replacement in baked goods. It seems to change the texture of my cookies & brownies. I guess you haven't had that problem. Hmmmmm...
BTW, for grinding seeds, spices, etc, get yourself an electric spice grinder. I picked one up for $20 at Crate & Barrel & use it all the time. However, if you are going to grind coffee beans, may I suggest two grinders as ground coffee will taint your spices, no matter how well you clean it.
this info is taken from http://www.theppk.com/veganbaking.html on various substitutes she uses for egg
Flax seed
How to use it:
1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.
When it works best:
Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.
Tips:
Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
I always mix up the flax goo first thing before mixing any other ingredients. It'll get very 'eggy'. Keep in mind that flax causes things to brown more quickly.