Friday, April 20, 2007

As I thought about the sugaring technique, I decided that the egg white was needed for two purposes: to make the sugar stick and to keep the petal from wilting. As the egg white dries, it becomes stiff and keeps the petal stretched out and non-wrinkly. I decided that there must be some other way to achieve the same results. My experience with vegan cooking led me to analyze all the egg substitutes I knew of. Tapioca starch, tofu blend, and commercial egg replacers wouldn't work --- but then I remembered the flax seed gel method of replacing eggs. I thought that it just might work and set out to try this method.

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