🤯 How to make CHEAP and EASY Egg Substitute / Best Egg Replacer Recipe

[@dfros1957]

Thank you so much. I have a sister that is highly allergic to many foods including eggs. Her birthday is coming up and I want to make her a fourless chocolate cake. She cannot eat anything with eggs in it without breaking out into a very terrible itchy rash, and it lasts for day. She has not had cake for 3 years. I cannot wait to try this. Thank you again. 😊❤️😊

[@MaggiesMusings]

You're very welcome! I've not tried this with a flourless cake recipe. You may want to try it out ahead of time. I do know that it works extremely well with my cake and bread recipes using flour 😀

[@eo4wellness]

@dfros1957 how did it turn out? i was thinking about using it in a flour-less chocolate cake recipe I have or one "ice cube" egg at a time in "mug cake" recipes.

[@nufailanoon]

that's kind of you

[@kellycrowson9855]

This is amazing! Thank you for sharing. I have been vegan a while and have never seen this method before. Does it work well in old southern recipes like chess cake squares, vinegar pie etc? The ones that require a lot of eggs?

[@MaggiesMusings]

Hi! This egg substitute works best for more cake-like recipes. Have you tried the Just Egg product? I used it in a pecan pie recipe and it turned out great!

[@22ERICSHELLY]

Thanks. May Jesus continue to bless you and your family

[@jackiekushnick9700]

Thank you so much! I have successfully used the typical flax egg in the past, but this looks like it would work out so much better! I’m going to try this :)

[@MaggiesMusings]

You're so welcome! I really love the results I've been getting with it! 🥰

[@vegantruth9]

I look forward to trying it. Thanks for the tip for storing it

[@MaggiesMusings]

You're very welcome!

[@CubeStew]

Thank you so much! 😊 I have always wanted to be a cook/baker, but I’m allergic to eggs. This helped out a ton! 😀

[@MaggiesMusings]

Yay!! This is a great egg substitute for baking!! 😃

[@enockkofiosei]

Fantastic, well done, going to do it soon

[@Priscila_gulli]

Oh thank you!!!! I will try this to my recipes 🙏

[@eo4wellness]

I had already made a similar recipe (the water to flax seed ratio was different, however, than your ratio so i'm going to do your ratio next time). i had no idea why mine was so dark. now i know from your video--golden flax seeds vs regular whole flax seeds. I like the look of yours better. Mine looks a bit like honey. I was searching for what to do with the seeds after cooking. I didn't want to just toss so many seeds in the trash. Great tip about sharing with our furry or winged friends outdoors.

[@peterpiper487]

Yes, I like that idea too, but is it possible that the seeds could be dried (in a food dryer perhaps) and then ground into flour? Just a thought.

[@gruvmaster08]

Awesomely genius. Great vid, thanks!!

[@MaggiesMusings]

You're so welcome! Glad you liked it 😊

[@jupru220]

Thank you. I really appreciate you for sharing this idea. Yahweh bless you!

[@lorrainerhodes5404]

Best flax egg I have used. It is so awesome how they hold their shape so well. I have a great mold that gives them the egg shape and when they thaw they still have alot of the form. How long can these flax eggs last in the refrigerator? How long in the freezer.

[@Riverwillow2323]

That's great!! Also can you tell me what this replaces in the egg like adding moisture, binding and levening? Or probably it would just provide moisture and binding.

[@MaggiesMusings]

It works as a binder. Vinegar and baking soda is a good leavener 🙂

[@sashismith1022]

Good idea. My aunty used apple sauce as egg substitute when baking.

[@MaggiesMusings]

Yes! I've seen lots of recipes with apple sauce, too :)

[@chumkipatel3502]

Thank you, I will try.

[@MaggiesMusings]

Yay! Hope you like it!

[@momma2mnem]

Could you share any more details about how you use it from frozen? Do you microwave it? Or do you have to thaw it quite ahead of time? Are there any types of recipes that this doesn't work well in? Thanks!

[@MaggiesMusings]

If you freeze it in an ice cube tray, the cubes don't take long to thaw. I have microwaved it but you want to let it come to room temp before adding it to your other ingredients. Also, I mix it well with a fork before measuring to make sure it hasn't separated. I'm pretty new to this method but had great success with it and wanted to share. It's been great so far in everything I've tried!

[@momma2mnem]

Thanks so much for the fast reply! I can't wait to try it! :)

[@MaggiesMusings]

@@momma2mnem You're welcome! Please let me know how it works out for you! 🥰

[@julie4145]

Brilliant idea, I never thought you could do that, thanks

[@MaggiesMusings]

It's really cool stuff. I'm working on using it as a meringue and as a substitute in cocktails that normally call for raw egg white. So far, things are working well!

[@raniayacoub1770]

Sow Amazing Idea! Thank you so much!!🎉😮

[@MaggiesMusings]

You're so welcome! I'm glad you found it helpful!

[@simonoregan4744]

Thank you. Short and sweet love it.

[@MaggiesMusings]

Thanks! 🥰

[@dianaa.8270]

Hi, Can I used flax meal that is powered already? Let me know. Thanks I want to make Almond flour bread

[@MaggiesMusings]

If you do, I wouldn't boil it. It will be too hard to strain. Ground flax is used all the time in baking. Boiling the seeds gives you an egg white consistency without the specs of flax hulls.

[@CloserToPurpose]

Sooooo helpful, thank you.

[@MaggiesMusings]

Yay! 🥰

[@moniquegs2]

Brilliant! I'm trying it now to make vegan Panettone!!

[@MaggiesMusings]

Wow!! Panettone! I've been wanting to try that! Please let me know how it turns out 😍

[@ericcarmen3599]

Thank you for sharing!

[@MaggiesMusings]

You're welcome, Eric! I was just working on changing the title and thumbnail on this video when I received your comment! I'm hoping this video helps those who are vegan, allergic to eggs, or just tired of the high price of eggs. This is a great alternative. Thanks for reaching out! 😊

[@lauratempestini5719]

Thank you for this valuable information!!! How did you discover it?

[@MaggiesMusings]

You're welcome! It's not my original idea. I've forgotten where I first heard of it. It's a great idea though!

[@KeithKropf]

Thank you, I'll try this! Does this cook/set to where it will hold its shape when cooked? I want to try it in my baked 'ulu pudding, which needs to "stand up" when cut into pieces.

[@MaggiesMusings]

Hmmm. Not sure. I don't think it will firm up on its own. Have you tried agar agar?

[@huongNguyenL]

Thank you 👍👍👍

[@peterpiper487]

Looks good but I cannot find the written recipe. You did not leave a link in the description box. Also, how much of the flax gel is in one section of the ice tray? I need this information so I know how many sections of the ice tray I need to thaw for my recipe.

[@MaggiesMusings]

I didn't include the written recipe because I stated it in the video. 3 Tablespoons of gel equals one egg. Measure three tablespoons into your ice tray and take note of how much to fill it.

[@SmokeyyZoba]

Thank you so much ❤

[@MaggiesMusings]

You're very welcome 🥰

[@ethelsanchez2497]

Wow tnx for the info

[@MaggiesMusings]

You're so welcome!

[@ColeB-jy3mh]

Nice!!! God bless

[@logunder4597]

I tried using this for brownies, but ended up with more of just a chocolate cake. I found that the egg is the thing that cooks and forms the crispy outer layer of the brownie, is there a version or different egg substitute that would work for brownies?

[@MaggiesMusings]

I've used aqua faba for brownies. If you whip it to a meringue with your sugar, it gives you the crispy top 😊

[@honeysweet7190]

You can try replacing eggs with greek yogurt in brownies, works like a charm!

[@channelldaniels594]

Id use a little corn starch,arrow root,tapioca, even agar agar depends on your taste bud.even juice off chick peas.good cooking.hv fun.

[@mashwilliams3352]

I know this is (seven months) late but I saw a video recently from a recipe developer that discovered it's actually the sucralose concentration in the sugar you use that is the key for a cracked top layer, not egg.

[@jozefkovalcin199]

Just curious. Does the gel contain any calories that it got from the flaxseeds?

[@MaggiesMusings]

I imagine it has some. If you are counting calories or macros, I would probably use the same as with whole seeds just to be safe. The fiber would be missing though. I wonder if you Googled it there might be info on it?

[@shubhaoak2165]

Can flax seed( psyllium) husk also be used as an egg substitute ?

[@MaggiesMusings]

I think the seed itself is what produces the gel.

[@dezoulinaki]

wow this is really creative! I also don't like the texture of flax in my baked goods so I was looking for a solution and thsi sounds great! I will definitely try it thank you 🙏🏻

[@MaggiesMusings]

Thanks! I really am pleased with how well it works in my baked goods! Let me know how it works for you! 😊

[@alexiserickson6672]

Mine is so thick it won’t go through my strainer? I even tried adding more water? Any suggestions? It broke my cheesecloth when I tried that too.

[@MaggiesMusings]

@alexiserickson6672 that can happen if it's cooked too long or on too high heat. Just watch it. Take it off the heat when it's the consistency of egg whites.

[@alisacole9059]

What works better? A gelatin egg or a fox seed egg?

[@alisacole9059]

Correction: flax seed egg not fox seed egg

[@MaggiesMusings]

Gelatin isn't vegan/plant-based, so if that's important use flax 😊

[@alan19844]

It is easy and it does work great, thanks for the posting!

[@MaggiesMusings]

Thanks, Alan! PS I checked out your channel and subscribed ☺

[@alan19844]

@@MaggiesMusings Thank you for stopping by Maggie and Subbing!

[@ii-dh7lq]

I don’t know if you already answered this question but I was wondering how long they can be stored once they’re frozen. Btw English is not my first language so I apologize if I made some mistakes

[@MaggiesMusings]

Your English is great! I think they will last at least 6 months frozen.

[@ii-dh7lq]

@@MaggiesMusingsthanks!

[@susaville]

Mine was way more watery.. Isn't it supposed to be slimy? Do I let it cool first? Edit: I had to boil it 30 minutes, then I looked up other info saying strain it hot, so I did, and poured it into ice trays, then it set into slimy gel. I had just been worried mine would not be as thick or something.. Hence the panicked comment.

[@MaggiesMusings]

No worries. Yes, it's very slimy. I strained it while it was hot. Hope it works well for you!

[@channelldaniels594]

Im gonna use it for dredging. I saw a chicken salad sandwich dredge in egg and panko, then fried. So here i go all vegan all natural.

[@MaggiesMusings]

Nice! Let me know how it turns out!

[@shubhaoak2165]

Could one make a vegan quiche using this method ?

[@MaggiesMusings]

No, unfortunately. This works best in baking.

[@shubhaoak2165]

Thank you.

[@susaville]

Can this be used to make pasta?

[@MaggiesMusings]

I've never tried it. I bet it would! Let me know if you try it and how it comes out!

[@susaville]

Ok, update: I did try it. I used the recipe for pasta from the "let them eat gluten free cake" channel. I've had success before with that one, using eggs. This time the dough was much more like playdough consistency, maybe I should have made it dryer. It was super delicate and hard to roll in my pasta machine, but I managed. I think my mistake was using tapioca starch to roll it out, because it made the water when boiling super thick and slimy so i couldn't see if they were done or not, and must have over cooked them. I did let them dry before cooking. They turned out too squishy like when you over cook ramen, but worse. I was disappointed in the final result. For the adventurous soul out there, maybe it's something worth trying again but don't make it too soft, use tapioca starch, or over cook them. Personally, I think I'd use something other than flax gel. Cheers.

[@JS-ld2qd]

THANK YOU 😊 🙏 and flax goop is GREAT for skin ✨️ best

[@MaggiesMusings]

Flax goop...I love it! 😄

[@JS-ld2qd]

@@MaggiesMusings haha 😄 😆 yup. It's a natural botox for your face

[@lauratempestini5719]

Do you have a substitute for egg yolk?

[@MaggiesMusings]

Not specifically for yolk what are you wanting to make?

[@lauratempestini5719]

@@MaggiesMusings Something rich like a custard. Or to enrich a recipe.

[@ekaybeane]

I tried and it stops up in the strainer. How can I seperate? Tks

[@MaggiesMusings]

@@ekaybeane are you using ground flax seeds? Ground flax will clump. I've never had a problem straining with whole flax seeds. Maybe your strainer mesh is too fine? Maybe the gel was cooked too long and got too thick,? Or you didn't use enough water?

[@ekaybeane]

@@MaggiesMusings thank you. I used 1/2 cup of whole flax to 4 cups of water. I cooked it 20 min simmer. Maybe the strainer. But when i tried to scoop out a table spoon measure, it would pull right back out of the spoon into the bowl. When I beat it in my cake mix it separated and came out of the mix up to the top of the beaters and hung on.Lol. Best slime I ever made.

[@MaggiesMusings]

@@ekaybeane LOL That's definitely a gooey mess! If you're up for trying again, I'd use more water or I'd cook it only until it is the consistency of egg whites. Maybe the 'freshness' of the flax makes a difference? Mine may be older and dryer? Beats me! LOL If you try it again, let me know how it goes!

[@ekaybeane]

@@MaggiesMusings ty. Sure will

[@benzoGonzalez123]

Show me the life hack you randomly saw one day that is now an unconscious standard practice

[@MaggiesMusings]

It's the best egg substitute I've found for my enriched bread doughs! 🥰

[@nufailanoon]

I dont know why Im watching this as a vegeterian lol

[@Maddie-dk1du]

Hi!! It’s Maddie!!

[@MaggiesMusings]

Hey Maddie! :)

[@ToboKindaFunny]

Is Ben Carson a movie?

[@MaggiesMusings]

Yep! It's really good! And very educational

[@someonerandom8967]

Ben carson has a movie?

[@MaggiesMusings]

I know, right? It's very educational ☺️

[@saputridewi3665]

I Tried those flax seed egg 4 times And all of them are FAILED Because it can not dissolved with any kind of oil It make your cake soggy&separated the oil from the batter So yaaa I tried for you guys, so you dont have to😂

[@chivone21]

WELL THIS WAS A GREAT BIG 20 MINUTE STIRRING FAIL IF I EVER SAW ONE!!! I'm TICKED right now! This turned into a gelatinized glop of no WAY this was going to be strained from the seeds!!! 20 minutes? Are you serious!!! Everybody keeps saying "Thank You". For what???

[@MaggiesMusings]

😂 maybe you should check your measurements? Or use your judgement and take it off the heat if it looks too thick? I mean, it's not rocket science. You're just boiling water! 😂 Did you use ground flax seeds?

[@chivone21]

@@MaggiesMusings No, I used golden whole flax, let it simmer for about 18 minutes then took it off. I went to strain it though a hand strainer and it plugged right up, and I only put a little at a time. It just wasn't going to go through. Then I make the collossal mistake of trying to use cheese cloth and it just made an even bigger hot mess.

[@MaggiesMusings]

Is your strainer fine-meshed? It will take a little time for the gel to strain through. You want it to be the consistency of egg whites. Cheese cloth is definitely too fine to strain the gel. It's never been too messy or frustrating for me. Sorry you had a tough time with it

[@avaenfinger8972]

the best recipe always has patient safety😂😂🫠

[@MaggiesMusings]

ALWAYS 😄

[@GabrielRoberts-o4z]

Mine was way more watery.. Isn't it supposed to be slimy? Do I let it cool first? Edit: I had to boil it 30 minutes, then I looked up other info saying strain it hot, so I did, and poured it into ice trays, then it set into slimy gel. I had just been worried mine would not be as thick or something.. Hence the panicked comment.