The Flax Egg
The 'Flax Egg' is a simple, two-ingredient vegan egg replacer made from ground flaxseed and water, perfect for adding moisture and binding to baked goods.
For 1 serving
Gather your ingredients: ensure you have finely ground flaxseed meal, not whole flaxseeds, and cold water.
In a small bowl or ramekin, combine the 1 tablespoon of ground flaxseed meal with 3 tablespoons of cold water.
Stir the mixture thoroughly with a fork or small whisk for about 30 seconds, ensuring no dry clumps of flaxseed remain.
Allow the mixture to sit undisturbed at room temperature for 5 to 10 minutes. During this time, the flaxseed will absorb the water and release its mucilage.
Observe the consistency: the mixture should thicken significantly, resembling a gelatinous, slightly sticky gel, similar to a raw egg white.
Once thickened, your flax egg is ready to use immediately as a direct substitute for one large egg in your recipe.
Incorporate the flax egg into your batter or dough as you would a regular egg, following the recipe's instructions for mixing.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use finely ground flaxseed meal. Whole flaxseeds will not absorb water effectively to create the gel, and freshly grinding them just before use can yield the best results.
- 2The standard ratio is 1 tablespoon ground flaxseed to 3 tablespoons water for one 'egg'. For two eggs, double the quantities.
- 3Flax eggs are best for recipes where eggs act primarily as a binder or to add moisture, such as muffins, cookies, quick breads, and pancakes. They are not suitable for recipes that rely on eggs for leavening or structure, like meringues or soufflés.
- 4While best used fresh, a prepared flax egg can be stored in an airtight container in the refrigerator for up to 2-3 days. Stir well before using if it separates slightly.
Adapt it for your goals.
Chia Egg
Similar to a flax egg, a chia egg uses 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water. It works similarly as a binder and adds nutrients.
AquafabaAquafaba
The liquid from a can of chickpeas (aquafaba) can be whipped to create a foam, making it an excellent egg white replacer for meringues, mousses, and some baked goods.
Commercial Egg ReplacersCommercial Egg Replacers
Various commercial egg replacer powders are available, often made from starches and leavening agents, offering convenience and consistent results for specific applications.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Flaxseeds are one of the best plant-based sources of alpha-linolenic acid (ALA), an essential omega-3 fatty acid beneficial for heart health and reducing inflammation.
High in Dietary Fiber
Both soluble and insoluble fiber in flaxseeds aid in digestive health, promote satiety, and can help regulate blood sugar levels.
Source of Lignans
Flaxseeds are abundant in lignans, a type of polyphenol with antioxidant and estrogenic properties that may offer protection against certain cancers and improve hormonal balance.
Frequently asked questions
No, whole flaxseeds will not absorb water effectively to create the gel needed for an egg replacer. You must use finely ground flaxseed meal for the flax egg to work properly.
