How To Make Homemade Egg Replacer: Water + Flax Is All You Need.

[kentauros]

While most of y'all probably won't need something like this, I'm posting it here anyway due to how well it was researched and treated by KAF in this article by PJ Hamel. Hope y'all enjoy it or find it useful

[font size="4"]How To Make Homemade Egg Replacer: Water + Flax Is All You Need.[/font]




by: PJ Hamel
July 12, 2015
27 comments
recipe: Amish Dinner Rolls, Gluten-Free Brownies


“How do I make homemade egg replacer?”

These days, with all kinds of allergies seemingly on the rise, we hear this question from our readers and customers on a regular basis.

“I’d love to make these [insert your favorite baked good], but I don’t do eggs. What can I substitute?”

The answer is both simple – and complex.

Simple, because a perfectly good egg replacer is easily made from just two ingredients: flax meal, and water.

Complex, because you wouldn’t want to use it in EVERY baked good calling for eggs; so you need to use both knowledge and experience to determine which recipes are suitable candidates for the flax/water fix – and which aren’t.

But don’t stress; we’re here to help you.

(much more at linked headline)

[eppur_se_muova]

1. Interesting -- and there's an interesting link on that page for a vegan meringue !

http://www.thekitchn.com/this-gorgeous-vegan-meringue-is-made-from-the-most-surprising-ingredient-220651

[kentauros]

2. That's amazing!

Have you tried it?

I have some canned chickpeas, so I may have to try this, too.

I like KAF's (King Arthur Flour)'s blog. They do an excellent job of researching recipes and methods of cooking, much like Cook's Illustrated and America's Test Kitchen. The topic of my OP came up on my FB "news" feed and I had to both rec it and share it

[eppur_se_muova]

3. No, we don't even have any chickpeas in the house right now.

As a chemist, I'm really curious as to why this works !

[kentauros]

5. My semi-educated guess

is that some of the beans' protein leaches out during cooking and storage. I am going to try this during this week some time so I'll post my results. If it works, maybe we should experiment with other beans' cooking waters

[noamnety]

4. I love this egg replacement idea.

One of the best things about it (aside from the fact that I have flax at home) is that it would allow me to cut a recipe in half that calls for one egg. There've been a lot of dessert recipes I won't make now that we're empty nesters because we don't need an entire pan of brownies, or a whole cheesecake for just the two of us.

[kentauros]

6. Good point.

I've already posted to KAF's FB page, but here's my slightly different ratio/recipe for a flaxseed egg-replacer:

1 Tbs. flax to 3 Tbs. boiling water.
The boiling water seems to pull more of the mucilage (the protein that acts like an egg white) out of the flaxseed than the KAF method. Plus, it takes less time, and is (in my opinion) easier to remember