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> Now-a-days several alternatives are available to replace eggs.But the best, cheapest and healthiest solution is flax gel cubes which are easy in preparing and storing. Among other alternatives as egg-replacer in cake is banana, vinegar+baking soda, cream,condensed milk etc. But all of these either alter the taste or the cakes are not as fluffy and spongy as the one made with eggs. So I searched and then came upon this formula of replacing eggs in any recipe whether cake, muffin, cookies, cupcakes ,meringue etc. >

Ingredients:
1. Flax seeds whole – 5 tbsp
2. Water – 3 cups

Process:
1. Add flax seeds in water in a saucepan.

1. Heat it and bring it to a boil.
   

2. Simmer the heat and continue boiling for 20-25 mins.
   

3. Turn off the heat when you see a Gel like substance formed in the pan, which not only sticks to the spoon or ladle,but comes out like a whole mass when lifted.

4. Immediately strain the hot gel through a colander in a shallow wide tray or pan. Press out all the gel through the colander in the tray except the seeds. The holes od the strainer or colander should be small enough to stop the seeds above it.
   

6.Now when the gel is still lukewarm ,measure it with a food syringe or pour it in a cone and drop it in the ice-cube tray . This qauntity makes about 1 cup of gel.
7. Freeze it for 2 hrs,then they are ready to use.

1 egg can be replaced by 3 tbsp or 45 ml of Flax gel. While pouring with syringe I found that my 2 ice-cubes will make 45 ml of flax gel i.e. 1 egg.
Although it acts as a egg-replacer best for cookies but it did fairly good for my cake too.
You may store these flax gel cubes in a ziploc for later use.
Its best to use the whole flaxseed rather than the ground flaxseed for making the gel since there is more gel in whole seeds.
You may use the gel just after making it in other recipe,but since it is difficult to measure , I preferred it using with right meausrement in the form of cubes.

It is this stickiness which gives the egg-like binding to the matter, but in cakes to give a structure (just like eggs make the cake fluffy), we need to add ¹⁄₄ cup flour more to the batter per egg replacement.