Flax Gel Egg Replacer

I am sure you have heard of replacing eggs with flaxseeds. They are very cool, but this is cooler! normally you grind up flax, mix it with water, and let it sit for 15 minutes while it mucilages. It is used as an egg replacer in every recipe except truly eggy ones like soufflé or quiche. But, it has lots of brown flecks, affecting the texture, it does require a 15 minute head start, plus the ground flax, which I usually freeze to keep some of the nutrients. Well, flax egg gel is even cooler!

This smells delightful!

Boil 1/4 cup of flax seeds in 5 cups of water for 20 minutes. It should boil down to 2 or 3 cups. Than, you strain out the flaxseeds and are left with a lovely egg replacer! Use 3 tablespoons to replace each in baked good (not like quiche or soufflé, of course, but muffins and pancakes and all that). We store our in a jar and write "3 T=1egg" with a permanent marker on the jar. It keeps in the fridge for up to two weeks.

These taste better than eggs, have the same holding powers, but don't change the texture or flavor like flax eggs.

Flax Gel Egg Replacer
1/4 cup flaxseeds
5 cups water

Place flaxseeds in water, bring to a boil and reduce on low for 20 minutes. Strain out and discard flaxseeds. Use 3 tablespoons of gel for each egg. Stores in fridge for up to 2 weeks.