Ever wanted to reduce the amount of eggs in your recipes? Well here you go! Your wish has been granted. This egg-substitute is an efficient way to decrease eggs in your baked goods while providing the necessary binding factor.
Good for you vegans or just health-concious alike:
1 tbsp flax seed
3 tbsp water
Add flax first and then water. Whisk until thoroughly combined.
Let sit in the fridge for at least 15 minutes or until texture thickens.
*Note: each egg does NOT have to be made separately .
And there you have it.