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!
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 combine one tablespoon of ground flax seeds mixed with three tablespoons warm water. Let it sit for 15-30 minutes for the flax seeds to absorb the water and gelatinize, and voila! 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.
- 1 tablespoon of ground flax seeds (use ground flax seeds, not whole)
- 3 tablespoons warm water (preferably filtered water)
- Mix the flax seeds and water in a dish.
- Let it sit for 15-30 minutes for the flax seeds to absorb the water and gelatinize. Use immediately.
- 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 it 15-60 minutes before you need them and use them immediately. It's just mixing ground flax seeds with water, so there's really no need to make too far ahead and store.