[DIYbio] Re: [hackmanhattan] food science: egg replacer

It could be flax seed or flax meal.  Mixed with room temperature water for a couple mins, flax becomes kind of gelatinous like agar, or similar to the consistency of raw egg white.   Eggs are often used as a glue-binder in food, or for thickening.  Flax replaces this type of use just fine.  Rumor has it that rare people have flax allergy though.  Other glutinous seeds can be substituted sometimes too.  Definitely food science has got a bump rap the past several decades.

BTW, most people who claim they can cook, yet clearly can not, as they don't know the peasant replacements and need expensive "kit" ingredients (sounds like a familiar theme).  Especially those who claim they are great at baking yet don't know the simple substitution of applesauce for sugar (living in a society with 35% obesity, you'd think that would be an important FAQ, eh?  Ha).  Not to be a food snob, but hmmm, somehow this is discarded in the educational system, maybe when schools stopped teaching "Home Ec", that basic food stuffs can be used instead.

Ref: 

 * http://en.wikibooks.org/wiki/Cookbook:Vegan_Substitutions