Knowing how to make a flax egg is a crucial part of vegan baking.
Oh yes indeed.
When I figured out that you could use one of these babies to replace a regular (chicken) egg in vegan baking, well…to say I was excited would be a massive understatement.
And YES, they work like a freaking charm I tell ya!
Of course you can’t go whipping them up like egg whites or anything.
They act like eggs in that they bind beautifully, which is wonderful enough.
So when you want to make a cake or pancakes or muffins or biscuits, the humble flax egg is your firm friend.
And oh – how easy!
Check out the ‘how to’ pictures below plus an awesome ‘how to’ video.
It’s really as easy as that!
And what’s also awesome?
Flax seeds are good for you!
Omega 3’s yay!
So not only are you getting a very handy little baking friend here, you’re also adding some solid healthy goodness to your baked goods! 🙂
Ideal in cakes, pancakes, crepes, muffins and more!
Flax Egg
Prep Time: 3 mins- Total Time: 3 mins
Yield: 1
Category: Vegan, Baking, How To
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
The step by step guide to how to make a flax egg. Can replace a regular egg in vegan baking for cakes, pancakes, muffins and more!
Ingredients
- 1 Tbsp Flaxseed Meal (ground or milled flaxseed)
- 3 Tbsp Hot Water
Instructions
- Add the tablespoon of ground flaxseed to a bowl.
- Add 3 tablespoons of hot water from the kettle (just boiled).
- Allow to sit for a minute or two – using hot water makes the thickening process much faster, and it usually gets to the right (gloopy/gelatinous) consistency in only about one minute.
- The gloopy/gelatinous consistency is how it functions like an egg in recipes!
- Use it in place of an egg in recipes, it’s not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 regular (chicken) egg in recipes.
- Of course – it won’t work for things like meringues! You definitely can’t whip it (for that you need aquafaba!)
- However, in cakes and breads and pancakes and biscuits, it works perfectly!
Notes
*Not my original recipe but a staple in vegan baking that I have adapted for my own purposes.
Nutrition
- Serving Size: 1 flax egg
- Calories: 37
- Fat: 3g
- Carbohydrates: 2g
- Fiber: 1.9g
- Protein: 1.3g
can this be made up in advance in larger quantities and stored and still retain its binding properties? 🙂 Cheers. 🙂
Hey Joe! If stored in the fridge it will definitely retain its binding properties. It actually becomes even more gloopy and binding. I haven’t tried to store them for any length of time personally but I believe that they can usually last up to 2 weeks in the fridge if you make up a batch.
Hi. So do I remove the flax seed and just use the gloopy or do I use all of it as my egg? Thank you.
You use all of it. Just pour it all right in. 🙂
Hey Alison. Are there any replacements to flax or chia seeds by any chance? My local supermarket didnt have any 🙁 amazing recipe btw
Hi Hareesh, not that I know of. It depends on what you are wanting to use it for, if it’s as an egg replacement then there are other things you can try (like applesauce), it depends on the recipe.
This is awesome! Thanks!
★★★★★