How to make a flax egg

How to make a flax egg, an egg replacement that is easy to make and good for you!

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When it comes to vegan baking there are many options and flax egg is a popular one. I use flax eggs very frequently in my vegan baking and it’s one of my favourite substitutes for eggs. I use it in my morning pancakes, brownies and especially when I want to veganise a recipe that contains eggs, and it’s a straight forward switch most of the time. It can be used in a variety of recipes and it works great!

So, how do you make a flax egg?

It is really simple and you only need two ingredients: flax seeds and water. It is made by mixing one part flax seeds and three parts water. The mixture is then left to sit for 15/30 minutes until it becomes thick and viscous, like an egg. One flax egg replaces one normal egg and to make more, simply double the measurements.

There are quicker ways to do make one, as well as alternatives methods if you don’t have flax seeds that work just as well in vegan recipes. Flax eggs will be good for most vegan baking recipes, but there are some cases where it doesn’t work great.

As you venture into vegan baking and other dietary categories, you might encounter the word ‘flax egg‘ really often. It is used in many recipes and I myself use it a lot and often I get asked what it is.

A flax egg is essentially an egg replacer. It is used by vegans and people with allergies. It is actually really simple to make and it can be used in a variety of recipes. Above you can see an example of how it is used in pancakes, in this case, one flax egg replaces one normal egg! You can find the recipe here.

Flax eggs work perfectly to recreate the jelly texture of eggs and act as a binder in vegan baking as well as creating a smooth batter and adding moisture to recipes so they aren’t too dry. When the flax seeds are mixed with water, the soluble fiber in them forms a sticky gel

How to make it:

1 TBSP of flax seeds + 3 TBSP of water
Instructions: Mix and let sit for 15/30 minutes

The general guideline is to mix 1 tbsp of flax meal and 3 tbsp of water, mix it well and let sit for 15/30 minutes in the fridge until it reaches a consistency that resembles eggs, jelly-like. A flax egg can be substituted for normal eggs at a 1:1 ratio, to make more simply increase the measurements. If a recipe includes a flax egg it is usually the first thing I make and I recommend doing the same. In this way, while you gather the other ingredients you need, the flax egg will achieve the required consistency.

How to make it quickly

There is a way to make it quicker if you don’t have 15/30 minutes to wait for it to achieve the perfect consistency. You can use boiling water and simply leave it to sit (outside the fridge) and it will be ready in about 5 minutes. This is what I personally do!

How to make it quickly: 1 TBSP of flax seeds/flax meal + 3 TBSP hot water
Instructions: Mix and let sit for 5 minutes

What type of flax seeds you need

The main ingredient is flax seeds. You can use normal flax seeds as well as ground flax seeds, also known as “flax meal”. I usually use ground ones as I use them for other things where it’s optimal to have them blended so your body absorbs them. If they’re whole flax seeds, they’re likely to pass right through you without releasing any of the nutrients, but they work fine for flax eggs. Ground flax seeds will also blend in more and you won’t be as likely to spot or feel them.

To make flax seeds into flax meal you need to grind the seeds into a powder. To do this you can use a coffee or spice grinder like the one you can find here on Amazon*, or more simply a mortar if you have one, like this one* Alternatively, you need to buy flax meal from the store, they often sell it ground or ‘milled’.

*Amazon affiliate

What do flax eggs taste like?

Flax eggs are completely tasteless and you will notice no difference in your baked goods, plus you get some added nutritious from it and no saturated fat as flax seeds are really good for you! The neutral flavour is also a benefit that other egg replacements don’t have, such as banana and apple sauce, that inevitably come with a flavour.

Where do I use flax seeds?

You can use them in most baking recipes but not all of them. In most recipes the ration egg to flax seed is 1:1, so where there is 1 egg simply replace it with one flax egg (1 tbsp flax meal + 3 tbsp water).

They will work for pancakes, muffins, banana bread, brownies and similar recipes. They are really good in baked goods that have wheat-based or oat-based flours in them and where whisking by hand is required. In baking, they don’t work when eggs need to be whisked. It doesn’t work as well with gluten-free and nut-based flours. I used them for flourless brownies here!

tip: It is best to add them to the wet ingredients of a recipe.

It won’t work for things like omelette and shakshuka, where the egg is used on its own or pan-fried, a flax egg doesn’t replace a normal egg. It only works in baking or as part of a mixture like fritters but always together with some other ingredients like flour. For vegan omelettes, chickpea flour is often used, as well as tofu or egg replacers.

How long do flax eggs last?

A flax egg will last 1 to 2 days in the fridge in a sealed container. I recommend making when you need it, as even if you don’t have much time, using boiling water makes it really easy and quick.

Are flax eggs healthy?

Yes! Flax seeds are incredibly good for you. They may help lower cholesterol and can help with high blood pressure, breast cancer and prostate cancer. They are a great source of healthy fats, omega 3 (best grounded and not heated) as well as fibre. I personally eat them everyday, and I recommend doing the same, they can be sprinkled on porridge, yogurt bowls, added to smoothies or in baking.

Compared to eggs, flax eggs have about half the calories and are higher in fiber and omega-3 fats. Even though they don’t have the same protein amount, they have 0 cholesterol and are low in saturated fat

What if I don’t have flax seeds?

There are alternatives to flax eggs that can work as well in a vegan recipes and that you might even have in your home already! The most similar ingredient is chia seeds. Chia seeds act in the same way to create a viscous mixture. It is used to make puddings to provide that jelly consistency. The instructions are the same: 1 tbsp chia seeds + 3 tbsp water

There are other ways of making egg replacements for baking. Another close substitute is protein powder. Simply mix 1 tbsp protein powder + 3 tbsp water.

To substitute 1 egg, you can also use: