If you’ve never heard of a flax egg, this might sound a little weird at first, but you’ll be so glad you know how to do this!

The ratio is simple: 1 tablespoon of ground flaxseed plus 3 tablespoons of warm water equals 1 egg. Stir them together, let the mixture sit for 30 minutes until it’s thick and gel-like, and use it in place of an egg in your recipe.

A flax egg is a simple, quick and healthy vegan substitute for eggs in baking. I still use eggs occasionally, but a flax egg is great if you want to keep a dish vegan.

I first learned how to use flax eggs when I took cooking classes at The Natural Gourmet Institute in New York City. We used this method to make vegan cookies and I was impressed with how well they turned out. I use flax eggs in my Best Ever Black Bean Brownies and they come out perfectly.

What’s a Flax Egg?

A flax “egg” isn’t an egg at all. It’s an easy, healthy egg substitute that works as a binder in most recipes.

I find that flax eggs work really well in baking as a binder because of the gelatinous texture. They’re not great as a substitute when the egg is the “star,” like scrambled eggs for breakfast, but they can do the job when binding is needed in a recipe.

How to Make a Flax Egg

To make a flax egg, simply mix one tablespoon of ground flax seeds with three tablespoons of warm water. Let it sit for 30 minutes for the flax seeds to absorb the water and gelatinize, and voilà! You’ve just made yourself a vegan egg replacement.

Warm water works faster to gelatinize the flax seeds than cold water, so it just speeds up the process. If you use cold water you’ll need to let it sit for about an hour to come together. That’s why we recommend using warm water. It doesn’t need to be hot, just warm. Also, use filtered water in all recipes, if you can, as tap water can add a minerally taste to your food.

How to Use Flax Eggs in Baking

Flax eggs shine in cookies, brownies, muffins, quick breads, pancakes and waffles, where the egg’s main job is holding everything together. They work best in recipes that call for one or two eggs. Since a flax egg doesn’t puff up the way a real egg does, a recipe that depends on lots of eggs for structure (like an angel food cake or a soufflé) won’t turn out the same.

Expect your baked goods to be a little denser and moister, with a slightly nutty flavor, which is part of why flax eggs are so good in fudgy brownies.

Flax Egg FAQs

Can I use whole flax seeds?

Whole seeds won’t gel, so the flax needs to be ground. Buy ground flaxseed (sometimes called flax meal) or grind whole seeds in a coffee grinder or high-speed blender. Ground flax goes rancid faster than whole seeds, so here’s the best way to store flax and chia seeds.

Does golden or brown flax work better?

Both work the same way. Golden flax is lighter in color, so it blends in a little better in pale baked goods like vanilla cookies.

Can I make a chia egg instead?

The same ratio works with ground chia seeds: 1 tablespoon to 3 tablespoons of water. Here’s the best way to store flax and chia seeds so they stay fresh.

How many flax eggs can I use in one recipe?

Up to two is the sweet spot. Just double the ground flax and water and mix it in one dish. For an easy place to start, use a flax egg in my Healthy Baked Oatmeal.

How to Make a Flax Egg (Vegan Egg Substitute)

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• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 mins
• Yield: 1 flax egg

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Description

A flax egg is a simple vegan egg substitute for baking. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water, let it thicken, and use it in place of 1 egg in cookies, brownies, muffins and quick breads.

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Ingredients

• 1 tablespoon of ground flax seeds (use ground flax seeds, not whole)
• 3 tablespoons warm water (preferably filtered water)

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Instructions

1. Mix the flax seeds and water in a dish.
2. Let it sit for 30 minutes for the flax seeds to absorb the water and gelatinize. Use immediately.

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Notes

– 1 tablespoon ground flax plus 3 tablespoons water makes one flax egg. Double or triple the amounts depending on how many flax eggs you need.
– Warm water works faster to gelatinize than cold water, so it just speeds up the process. If you use cold water you’ll need to let it sit for about an hour to come together. Also, use filtered water in all recipes, if you can, as tap water can add a minerally taste to your food.
– Flax eggs do not keep to be used later, so make them about 30 minutes before you need them and use them right away. It’s just mixing ground flax seeds with water, so there’s really no need to make too far ahead and store.

Enjoy!