Noel Nevins posted about using flaxseed goop as an egg replacer--boiling
the flaxseed with water to make a goop like egg whites.
Noel, do you know how long this goop would keep in the refrigerator? I
don't bake all that often, but this sounds like a great sub, especially
since you can whip air into it.
For those who've asked about the fat content, my guess is that it is
negligible, once you remove the seeds. Since oil is not soluble in
water, I don't think that it would dissolve out of the seeds into the
water. However, this is a guess, though hopefully a semi-informed one. :)
Thanks,
Susan Lehman
UNC-Chapel Hill
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