Linseed (Flaxseed) Gel Egg Replacer – Wheat-free, Dairy-free, Egg-free, Nut-free
On exploration of the simple egg Oliver and I discovered that the simple egg is not so simple… it in fact takes on many different functions in different recipes. The incredible egg… emulsifies, binds (structure builder), aerates (leavens) and flavours.
Binder (Structure Builder): Eggs are structure builders… They contain a particularly useful protein… one protein in particular, called ovalbumin that is found in the translucent egg white, or albumen. When this protein is exposed to heat, it denatures and distorts the protein structure and causes it to unfold into little protein strands. The strands then join together to form a strong protein network that gives foods structure. This structure gets stiffer and stronger and actually pulls together slightly as more heat is applied and water is steamed off.
This is the protein that is tested in SPT’s these days to see if a child can tolerate baked egg products. Oliver passed the SPT for the ovomucoid but unfortunately failed the Baked Egg Challenge.