Put water and flax in a saucepan and bring to a boil. It boils quickly. Once boiling, reduce heat to low and simmer for 5 minutes. After 5 minutes is over, strain flax from the liquid. The liquid is remarkably like an egg in consistency, though the color is different.
This is my favorite recipe. I use it all the time. When my daughter had to stop eating eggs for a few months, I was glad to have lots of Omega Crunch flax around! This is the perfect egg replacer. Although, I wouldn’t recommend it in a quiche.
Tip: I make a large batch and keep it in the fridge. Whenever a recipe calls for eggs, I use about 1/8 to ¼ cup of the flax egg mixture per egg. It keeps for approximately 2 weeks.
Another tip: If you freeze the leftover flax in an ice cube tray, the flax cubes are great in a smoothie.
Interesting fact: Omega Crunch is uniquely special as a flax egg. I tried making the same thing with unshelled, whole flax seeds, and it didn’t come out the same consistency. It required a lot more flax seed to water ratio. Ground flax is also not the same as you get the ground flax mixed in, which isn’t bad depending on what you’re making, but if you’re cooking and don’t want the ground flax mixed in, Omega Crunch is the way to go!