The Flax Seed Egg Replacer is a recipe that you can use in place of eggs for Vegan and Eggless Baking. Egg is one of the most important ingredients in baking cakes cookies and many more dishes. There is no one type of ingredient that can replicate all of these properties that an egg has.
The egg has protein, emulsifiers and many other properties that helps in building structure, helps in building air pockets that trap air bubbles. The process of whisking the egg, denatures the egg making it help trap air by creating foam.
After a lot of research I found that flaxseeds are one of the most versatile ingredients that can replace eggs for baking. Although I must say that lighter coloured cakes like sponge cake, or lighter coloured cookies get a grainy texture and look spotty with the colour of flaxseeds.
Let me also warn you that they are not going to fully perform like an egg for whipped creams or choux pastry. They are not the best of the foaming agents for super like textured baked dishes.
But oh well, those we can buy and for the plenty that we can bake in the form of cakes and cookies, this flax seed egg replacer works like magic.
The Flax Seed Egg Replacer is a recipe that you can use in place of eggs for Vegan and Eggless Baking. Egg is one of the most important ingredients in baking cakes cookies and many more dishes. There is no one type of ingredient that can replicate all of these properties that an egg has.
The egg has protein, emulsifiers and many other properties that helps in building structure, helps in building air pockets that trap air bubbles. The process of whisking the egg, denatures the egg making it help trap air by creating foam.
After a lot of research I found that flaxseeds are one of the most versatile ingredients that can replace eggs for baking. Although I must say that lighter coloured cakes like sponge cake, or lighter coloured cookies get a grainy texture and look spotty with the colour of flaxseeds.
Let me also warn you that they are not going to fully perform like an egg for whipped creams or choux pastry. They are not the best of the foaming agents for super like textured baked dishes.
But oh well, those we can buy and for the plenty that we can bake in the form of cakes and cookies, this flax seed egg replacer works like magic.
Watch video recipe of How to make Flax Seed Egg Replacer For Eggless Cakes
Make sure you use fresh flax seeds all the time. And once you have opened the store bought flax seeds, store it in the refrigerator, so it stays fresh for about a year.
Grind the flax seeds into a meal (powder) in a spice grinder. Note that this powder will not be smooth, it will have a coarse texture.
If your recipe asks for 1 eggs, measure 1 tablespoons of flax meal along with 3 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
If your recipe asks for 2 eggs, measure 2 tablespoons of flax meal along with 6 tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax meal mixture develop a gelatinous consistency similar to eggs.
After 15 minutes of resting, you are free to use the flax meal egg replace as your recipe calls it.
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