How to make Flax Eggs and Flax Egg Recipe + Comparison (2024)

FAQs

Is 1 flax egg the same as 1 egg? ›

The perfect flax egg ratio

Unless otherwise noted in a recipe, I've found that the perfect flaxseed meal to water ratio in a flax egg is 1:3. So, you'll need 3 tablespoons of water for every 1 tablespoon of flaxseed meal in order to replace one regular egg.

If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg! Consider it the Bob's Red Mill formula for egg-less magic.

What is the egg to flax egg ratio? 1 Tbsp of finely ground flaxseed mixed with 3 Tbsp of water should be the equivalent of 1 egg!

Combine 1 Tablespoon ground flax + 2.5 Tablespoons water in a small bowl. Let sit for 5 minutes to “gel”. Flax egg should almost have consistency of egg whites when it is ready to add to a recipe.

Flax eggs will usually only replace 1 to 2 chicken eggs in a recipe. If a non-vegan recipe has something like 4 chicken eggs in it, then you might not be able to use 4 flax eggs to replace them. The reason being eggs firm up when baked, flax eggs are more watery and won't act like an egg in that way.

They're a great way to veganize many desserts, breakfast recipes, and pastries that call for one or two eggs, and one flax egg can be substituted in a 1-to-1 ratio for one regular egg.

To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. It's that easy. You could leave it up to 30 minutes if you want.

Once you've whisked the ground flax seeds and water, the mixture will still be very watery. But once you let it stand for at least 5-10 minutes, it will thicken and get the gelatinous consistency of a regular egg. The longer you let the mixture sit, the thicker it becomes.

Unfortunately, flax eggs don't offer as much structural support as real eggs, and they definitely don't work in egg-focused recipes like scrambled eggs or frittatas.

A flax seed egg is just one part flax seed mixed with three parts water, easy. Ground (make sure it's ground!) flax seed does an awesome job at gelling up when it is combined with water, emulating the 'gel' and binding nature of a traditional egg in vegan baking recipes.

Do flax eggs work in baking? ›

Unlike real eggs, flax eggs soak up moisture during the baking process. In quick breads (like cornbread) and cookies that's okay. You may get a denser or drier texture than usual, but you'll still have a tasty baked good. (Just be sure not to overcook.)

Flax eggs are a mixture of flaxseed meal (ground flaxseeds) and water. The flaxseed meal absorbs the water and becomes gelatinous, similar to an egg white. These are a great vegan substitute when you don't want to use a chicken egg in a recipe.

Pureed fruit: You can also use applesauce or a mashed banana as an egg replacer, instead of flax seeds. Use ¼ cup unsweetened applesauce to replace 1 egg in baking. Bananas are also ¼ of a cup to 1 egg, but, unlike flax, baking with bananas may result in a slightly banana flavored recipe.

We prefer flax eggs over chia eggs, but for those with an allergy or sensitivity to flax or who are not able to find or make flaxseed meal, chia eggs are a great option! You can use a chia egg as an egg substitute in many dishes, including quick breads, waffles, cookies, and more!

Flaxseed eggs replace regular eggs in most baking. There are obviously some recipes where this won't work, such as angel food cake. A different substitute would be needed, in this case, aquafaba works really well for the egg whites, while flaxseed wouldn't work at all.

Recipe Tip

If you are nervous about using a ground flax egg substitute in your recipe, start by replacing only half of the eggs called for. The flax seed will affect the color and add a nutty taste (plus great nutrition!), but it has no effect on texture, rising, or baking times.

Unlike real eggs, flax eggs soak up moisture during the baking process. In quick breads (like cornbread) and cookies that's okay. You may get a denser or drier texture than usual, but you'll still have a tasty baked good. (Just be sure not to overcook.)