Feb 3, 2025 by Hannah Sunderani
Learning How to Make a Flax Egg is an essential part of egg-free baking! Today we’re going into all the details on how to make a flax egg, how to use it, and the next best vegan egg alternative to use when you’re out of ground flax seed meal.
When I first adopted a plant-based diet in 2016 and was learning how to bake without eggs, I had the same question you’re probably thinking to yourself right now…what’s a flax egg?!
A flax egg is a simple vegan egg substitute that functions similarly to chicken eggs in baking. Just like regular eggs, a flax egg helps to bind muffins, pancakes, and cookie batters together, while also adding moisture to create a soft, chewy texture.
Trust me when I say that you won’t taste a difference. Unlike chia seed eggs that can add a bit of texture to baked goods, flax seed eggs are both smooth and practically flavourless. No one will have any idea you used a flax egg recipe in your baked goods!
If you’ve never made a flax egg before, you’ll be pleasantly surprised how simple the process is!
If you only have whole flaxseeds at home, you’ll start by turning into flax meal. To do this add 1/2 cup whole flaxseeds to a blender and pulse until finely ground and powder-like in consistency, about 30 seconds.
To make one flax egg, start by combining 1 tablespoon of ground flax seeds with 3 tablespoons of water in a small cup. Using a whisk or fork, stir well to combine, making sure the ground flax seed is well hydrated.
Let the mixture sit for 10 minutes until thickened, gel-like and gloopy in texture. There you have it! A vegan substitute for eggs that can be used in baked goods, desserts, plant-based burgers, and more!
That’s right. As written, this recipe is the equivalent of 1 egg. It’s a 1:1 egg substitute. If you’re making a recipe that calls for two eggs, double the recipe to make two flax eggs. If the recipe calls for three eggs, triple it (and so on!).
Add ½ cup whole flax seeds to a blender and pulse until ground and powder-like in consistency, about 30 seconds. Alternatively, you can do this in a food processor but it won’t be quite as smooth.
Store in an air-tight container in the pantry, refrigerator, or freezer for up to 6 months (If you live in a warmer climate, ground flax seed meal keeps best in the refrigerator or freezer!).
When using flax as a replacement for eggs, there are a few things to keep in mind. While it works perfectly in almost all baked goods as a binder and thickening agent, flax eggs do not work as an egg replacer where eggs are the “star of the show.”
For example, if you’re making breakfast dishes like quiches, frittatas, or scrambles, I highly recommend sticking with vegan ingredients like tofu or chickpea flour!
Flax eggs also won’t work in recipes that require emulsification (think mayonnaise) or desserts where traditional eggs are used for their light airiness (merengue). In these circumstances, it’s best to use aquafaba (the liquid from a can of chickpeas).
If you’re unsure about a recipe, a good rule of thumb is to use flax eggs where traditional eggs are used for binding and moisture and avoid recipes that use eggs for structure and leavening!
I hope you love this simple vegan egg substitute as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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