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    You are in: Home / Low-cholesterol / Vegan Egg Replacer / Substitute Recipe
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    Vegan Egg Replacer / Substitute

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Vino Girl's Note:

    I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.

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    Ingredients:

    Serves: 1

    Yield:

    "egg"

    Units: US | Metric

    Directions:

    1. 1
      Whisk ingredients together until foamy.
    2. 2
      One batch = Equivalent of one egg.

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    Ratings & Reviews:

    • on July 05, 2009

      15

      Sorry this did not "bind" the brownie mix together, it was very crumbly unfortunately. Maybe with some tweaks it might work better or just not in a brownie mix.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 06, 2009

      15

      I made a triple batch of this to use in place of three eggs in a cake mix. The cake turned out well and baked fine, but the egg substitute left a nasty bitter aftertaste. I don't think I'll use it again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2009

      55

      This saved my life in a cake i was making, though it did thicken the batter. Thanks, though.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Vegan Egg Replacer / Substitute

    Serving Size: 1 (67 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 59.2
     
    Calories from Fat 1
    27%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 993.5 mg
    41%
    Total Carbohydrate 13.0 g
    4%
    Dietary Fiber 0.4 g
    1%
    Sugars 0.0 g
    0%
    Protein 1.6 g
    3%

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