Psyllium Vegan Egg Replacer
Psyllium makes a suitable replacement for an egg when mixed with water. This egg replacer would be used in baked goods or as a binding ingredient- not suitable as scrambled eggs or the like. I've tried it in a cookie recipe and it worked out great. This 'recipe' is being posted by request. Psyllium can also be added with dry flour ingredients to add some extra fibre to a baked good, such as a muffin, or to provide some extra stability to gluten-free cooking.
The following will replace one egg and has very little taste. I also add some psyllium to my rissole/burgers to add some binding to them.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 2 tablespoons water
- 1 tablespoon psyllium husks
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 'egg', 1 serving(s) (30g)
- Sodium 1.185 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Mix the psyllium in a small bowl or cup with the water. Stir for about 30 seconds, while the mixture thickens. It will become gluey enough to roll into a ball. Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe).
