Some cooks refer to this as flax glop. You will see why. But it works as an egg replacer here and in other applications. The gel really does look like egg whites.
Pour the water over the seeds and bring to a boil over medium heat. Reduce the heat to maintain a simmer for 10-15 minutes or until the liquid has reduced by 2/3 to ½.
Strain through a wire mesh strainer—not a very fine strainer, set over a bowl. If the seeds won’t easily strain, put them back into the saucepan and add more water. Simmer again.