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Here’s how to make a flax egg with just ground flaxseed and water. This easy recipe is great for vegan and egg-free baking!
Knowing how to make a flaxseed egg is key! While it can’t be swapped for traditional eggs in every recipe (more on that below), it is a great option for vegan baking or if you ever run out of traditional eggs.
Flax eggs are made with two simple ingredients and come together in no time at all. If you’ve never made a flax egg or never even heard of one, you’re in the right place. Let’s dive in to alllll the things!
A flax egg is a vegan substitute for eggs made from ground flaxseed and water. When mixed together, the combination gelatinizes and acts as a binder in most baked goods. While it can’t be used as a substitute for eggs in every single recipe, it can be used in a lot of recipes! More on that below.
Flax seeds have a ton of health benefits – one tablespoon provides a good amount of plant-based protein, fiber and omega-3 fatty acids. Because of their high fiber content, flax seeds help promote regular bowel movements, can improve overall digestive health, have been shown to help lower cholesterol and improve heart health. They’re also a rich source of lignans, which are a plant compound that has antioxidant and estrogen properties, both of which have been shown to help lower the risk of cancer (Source).
Making a flax egg is super simple! If it’s not ground already, start by grinding your flaxseed.
In a small bowl, whisk together the ground flaxseed with water and let sit for 10-15 minutes. The mixture is ready to use in a recipe when it has gelled up.
pro tip! Make sure to really whisk the water and flaxseed together so it fully incorporates otherwise you could be left with a layer of ground flaxseed at the bottom and the water sitting on top.
One traditional egg can be substituted for one flaxseed egg in a lot of baking recipes. I typically like to only use this substitution if the recipe notes that it is okay – sometimes the baked good doesn’t rise as well with a flaxseed egg, like with brownies for instance. I’ve found that subbing flax eggs for regular eggs in brownies results in brownies that don’t rise much. Flaxseed eggs work well when the traditional egg is acting as a binding agent and not the star of the show.
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