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All public Recipes -> Breakfast -> Egg Replacers

Egg Replacers

By: Steve B.

Description:
Time:	40 min (20 min to prepare, 20 min to cook)
Meal type:	Breakfast
Ethnicity:
Number of Servings:	4
Ingredients:
1 each egg 3 tablespoon flaxseed 3 cups water 1 teaspoon gel 3 tablespoon Cold water 0.5 cup boiling water 2 teaspoon gel 0.333333 cup Cold water 0.5 cup boiling water 1 tablespoon gel 0.5 cup Cold water 0.5 cup boiling water
Directions:
Garbanzos for Thickening Soak overnight in water to cover: (Approximately 1 c dry garbanzos in 3 cups water). Puree: 1 cup soaked garbanzos, 2/3 cup water Blend very smooth. To use: 1/2 cup slurry = 1 egg For soft custard texture--use 6 Tablespoons slurry per cup of liquid. For regular texture--use 9 Tablespoons per cup of liquid. For very firm texture--use 12 Tablespoons per cup of liquid. Bake until center is done. Flaxseed Jelly Boil 20 minutes. Strain. Pour jelly into jar with a tight lid. Use as egg, about the same proportions as whole egg. When ice cold, put into mixer and beat like eggwhite. (Breaks down under heat.) Try folding into "whipped creams." Must be flavored and sweetened. Gel Substitues for Eggs A. Mix gel in cold water B. Add boiling water. Stir to dissolve. C. Place in freezer to thicken while preparing recipe. When ready to add the "eggs," beat thickened gel with mixer until frothy. This step is most important. D. Add to batter recipe in place of eggs, and bake as directed. For meringe: 3 "eggs" cover one pie.
Notes:

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