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Extracting Flaxseed Goop to Use as an Egg Replacer
Posted: Sunday, June 28th, 2009 – 8:34 pm
Ground flax seeds are often prescribed in recipes as a way to replace eggs because of the binding properties they have. Yet in that form, they aren't suitable for many recipes because of the nutty flavor and gritty texture and color. A couple of years ago, I found that soaking flax seeds in water for several hours allows the goop or mucilage to seep out. The goop can be strained away from the seeds and used as an egg replacer. The technique follows below:
- Add 5 tablespoons whole flax seeds to 2 cups warm water
- Cover with plastic wrap and set in the refrigerator for 6-8 hours
- Remove wrap and stir with a spoon to distribute. Strain mixture through a strainer separating the goop from the seeds. This process may a take a bit, and you may need to remove already-strained seeds from the strainer to allow for the rest to be separated.
- Use approximately 2 tablespoons of goop for each egg you need to replace.
Like most egg replacers, this one cannot be used to make omelets or be used in any recipe requiring them to be whipped with air to produce a solid structure like a meringue. Also, even though flax seeds are rich in Omega-3 fatty acids, I imagine much of the benefit is negated if you bake with this goop, since they break down in heat.