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The Egg
Eggs have more than one function – they bind, lighten
and raise a product.
Egg substitutes, on the other hand, bind. That means they
hold things together, but they don’t lighten or raise
anything. We don’t want you to have unrealistic expectations
about what you can do with these substitutes, but if you
have an egg sensitivity, these substitutes can be helpful.
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#1: Use in place of one egg
1 tablespoon flax seeds, whole or ground
1/3 cup water
Combine the seeds and water in a small saucepan
and bring to a rolling boil. Remove from heat and
allow seeds to soak until you need them. This mixture
thickens and looks like egg white.
Usually, you add this to other liquids in a recipe.
If you’re using a blender, put egg substitute
#1 init, too. Otherwise, whip with a fork to loosen
it slightly before mixing into a batter.
#2: Use in place of one egg
1/3 cup cool water
1 teaspoon starch—arrowroot, tapioca, potato
or kudzu
Combine ingredients in a small saucepan and stir
until smooth. Bring to boiling while you stir. As
soon as it bubbles and thickens, remove from heat
and set aside to cool.
Follow recipe instructions, adding egg substitute
#2 in place of the eggs called for.
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