Making a Flax Egg
A flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) is one of the simplest and most reliable egg substitutes in vegan baking. As the mixture sits, the flaxseeds absorb water and release mucilage - a gel-like substance with binding properties similar to egg whites. It works best in cookies, banana bread, muffins and pancakes.
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Why It Matters
Knowing how to make a flax egg means you're never without an egg substitute when baking - the ingredients cost pennies and are always in the pantry.
Step-by-Step: Making a Flax Egg
- Grind whole flaxseeds in a spice grinder or blender until fine - or use pre-ground flaxseed meal.
- Combine 1 tablespoon ground flaxseed with 3 tablespoons of cold or room temperature water.
- Stir well and leave for 5 minutes at room temperature - the mixture will gel and become slightly viscous.
- Use in place of 1 large egg in any baking recipe that requires eggs primarily for binding (not for lift).
Chef's Tips
- Flax eggs don't aerate like whole eggs - they bind, but they don't make cakes rise. Combine with extra baking powder when lift is needed.
- Chia seeds work identically: 1 tablespoon chia + 3 tablespoons water = 1 chia egg. The texture is slightly different - a little more gelatinous.
- Ground flaxseeds go rancid quickly at room temperature - store in the fridge or freezer.
Related Techniques
Watch this technique on video
In our Cook Like A Pro course, chefs Rupert Worden and Lisa Hinze teaches vegan cooking techniques like making a flax egg with step-by-step video demonstrations tailored for American home cooks.
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