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Nutrition Facts
Serving Size 1 (29g) Recipe makes 1 servings The following items or measurements are not included below: psyllium husks
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Psyllium Vegan Egg Replacer

Recipe #257208 | 2 min | 2 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: **Jubes**
Oct 5, 2007

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.

SERVES 1 , 1 'egg' (change servings and units)

Ingredients

1 tablespoon psyllium husks
2 tablespoons water

Directions

1
Mix the psyllium in a small bowl or cup with the water.
2
Stir for about 30 seconds, while the mixture thickens. It will become gluey enough to roll into a ball.
3
Prepare your egg replacer at the time required (otherwise it will continue to thicken before being added to your recipe).

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Featured Reviews for This Recipe

From: Sheri Lou

On May 13, 2008

This worked great in my cookie recipe. I whisked it quickly (I didn't wait the 30 seconds) and added it to the mix quickly. I'm wondering if this will work in cakes... please let me know.

1 person found this review helpful

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