Flax Egg Replacer

I’m a meringue lover. anything that has baked egg whites in it is a dreamy dessert. I’m also a vegan, so you can guess how happy I was to find a vegan solution that allows me to make most of these dreamy desserts.

Golden Flax seeds - for egg replacer
Golden Flax seeds – for egg replacer

In reality- it is far from a perfect solution. I have tried making this Egg replacer many times and failed many times. My experience is that it’s a messy job and better done only on special occasions, the main reason is that whipping the gel takes about on hour (a very noisy hour). but it is an amazing solution for making so many tasty desserts.

I used it to make these excellent Brownies.

If you a real meringue lover and are up for the challenge. these golden rules may come in handy:

  • Use Golden Flax seeds rather than Brown ones – the brown ones take much longer to cook (about one hour).
  • Consider whipping in a closed room – because it takes a long time, you can check every once in a while but at least save yourself some of the noise hazard.
  • Bake at low temperatures – I haven’t baked proper Flax meringue yet, but from my reading and prior failures I know that the meringue will collapse at higher temperatures than 100 degrees C. *I will try again this week and update the post.
  • make larger quantities and freeze. each “egg” is 45-50 ml.
  • I read somewhere that using a syringe is easier for pulling out exact quantities of gel, I definitely missed having a syringe when I measured mine using a simple measurement cup.
  • If the liquid passes the strainer too easily- it may contain too much water and will not whip easily – one method that I tried in the past in such case- re-simmer the flax mucilage for a few more minutes.

 

Flax Egg Replacer
Print Recipe
Servings Prep Time
10 flax 20 minutes
Cook Time
20 minutes
Servings Prep Time
10 flax 20 minutes
Cook Time
20 minutes
Flax Egg Replacer
Print Recipe
Servings Prep Time
10 flax 20 minutes
Cook Time
20 minutes
Servings Prep Time
10 flax 20 minutes
Cook Time
20 minutes
Ingredients
Servings: flax
Instructions
Flax egg replacer
  1. simmer the flax seeds in water. stir every few minutes to remove the flax seeds from the bottom.
  2. The liquid will become thicker and thicker and white foam will form at the top.
  3. you know that it's ready when you lift the spoon and there is a thick white strain (that looks like egg white) hanging from it.
  4. Move to a strainer when still hot and use a spoon or fork to squeeze in between the holes. if it just wouldn't flow down - use a cheesecloth and squeeze the mucilage out (I used a rubber glove to protect from the heat).
  5. measure 45-50 ml for each egg. freeze for future uses.
Whipping Flax egg replacer
  1. whip 2 flax eggs with 100 grams sugar. it will seem hopeless at times, but if you followed my instructions you will have a solid meringue, building slowly but surely. towards the end- add 1/4 tsp cream of tartar.
  2. bake at 100 degrees C for 3 hours. if using for other recipes- follow the instructions but remember that using a higher heat may be problematic for this egg replacer.
Recipe Notes

Feel free to ask me more questions - I'm still experimenting with this material.

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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