Monday, November 8, 2010

Cooking School: Flaxseed Egg Substitute

A large, metal, egg-shaped tea ball works wonderfully here. Simply place whole flaxseed in the ball, close, and simmer with water. This helps to ease the straining process at the end. Or, for added fiber and texture, no need to strain the flax seeds at all.

Yield: 1 cup

Technique:

2 tablespoons whole flaxseed
1 1/2 cup water

In a small saucepan, combine flaxseed and water. Bring to a boil and reduce heat to a simmer. Cook mixture uncovered until water is reduced by one-half cup, approximately 20 minutes. Remove from heat and strain seeds from mixture, saving the thick, clear gel. Refrigerate unused portion in a tightly sealed container for up to a week.

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