Flax Egg

Flax Egg

A simple vegan egg substitute made by combining ground flaxseed with water until gelled.

Total 15 min Makes 1 serving Calories 37/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This two-ingredient mixture mimics the binding properties of eggs in baking, making it a reliable swap for vegans or those with egg allergies. Letting the ground flaxseed sit in water allows it to thicken into a gel-like texture similar to a beaten egg. It works well in muffins, cookies, pancakes, and quick breads where eggs serve mainly as a binder.

Ingredients

  • 1 tablespoon ground flaxseed
  • 2 1/2 tablespoons water

Method

  1. In a small bowl, whisk together the ground flaxseed and water until no clumps remain.

  2. Let the mixture sit at room temperature until it thickens into a gel with a texture similar to a beaten egg.

  3. Stir once more before adding to your recipe in place of one egg.

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    Flax Egg

    This two-ingredient mixture mimics the binding properties of eggs in baking, making it a reliable swap for vegans or those with egg allergies. Letting the ground flaxseed sit in water allows it to thicken into a gel-like texture similar to a beaten egg. It works well in muffins, cookies, pancakes, and quick breads where eggs serve mainly as a binder.

    15 min 1 serving 37 cal

    Ingredients

    • 1 tablespoon ground flaxseed
    • 2 1/2 tablespoons water

    Method

    1. 1

      In a small bowl, whisk together the ground flaxseed and water until no clumps remain.

    2. 2

      Let the mixture sit at room temperature until it thickens into a gel with a texture similar to a beaten egg.

    3. 3

      Stir once more before adding to your recipe in place of one egg.