Egg Replacer

1 Reviews
100% would make this recipe again

This mixture works as well as eggs to bind patties and meat loaves, and can also be used in cookies and cakes. However it will not leaven like eggs for sponge cakes or soufflés. One serving corresponds to one egg.

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Preparation : 5 min Standing : 5 min
50 calories/serving


1 tbsp flax seeds, ground 10 g
1/3 cup water 85 mL


Grind the flax seeds, then place them into a bowl or cup. Stir in the water, then let the mixture stand 5 min to allow it to gel.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




4 g

6 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


0 mg

0 %


3 g

1 %


3 g

11 %


0 g

Net Carbs

0 g


2 g

Vitamin A

0 %

Vitamin C

0 %


3 %


4 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Good source of  :
Source of  :
Copper, Fibre, Folacin, Vitamin B6


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fats 1

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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