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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.
- Whisk ingredients together until foamy.
- One batch = Equivalent of one egg.
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.
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.
This saved my life in a cake i was making, though it did thicken the batter. Thanks, though.