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    Home » Vegan

    Flax "Egg" (easy 2 ingredient vegan egg substitute)

    Published: Feb 7, 2021 · Modified: Nov 4, 2022 by Rachael · This post may contain affiliate links · 1 Comment

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    What is a flax "egg"?

    A flax "egg" (ground flaxseed combined with water) creates a paste that can be used as an egg substitute in baked recipes that don't need the egg to provide lift or structure.

    How do you substitute flax for eggs?

    1 chicken egg = 1 flax egg (1 tablespoon of ground flaxseed combined with 3 tablespoon of water).

    Do flax "eggs" really work?

    It depends on the recipe. I've had success with flax eggs in most simple baked items like muffins and meatballs. However, don't expect the baked goods to rise as nicely or have as much structure as they would if you were using chicken eggs. If you do need the structure and lift I've found the JUST egg to be a great plant based egg replacement that can provide this.

    Recipes to try with flax "eggs"!

    Healthy Banana Bread Chocolate Chip Muffins

    Three healthy banana bread chocolate chip muffins stacked on top of each other with a bite taken out of the top one

    Savory Lentil Meatballs

    Lentil meatballs in a cast iron skillet with red sauce, basil and a wooden spoon.

    Flax egg vegan egg substitute in clear bowl with spoon.

    Flax "Egg" (easy 2 ingredient vegan egg substitute)

    Looking for an egg substitute? Flax "eggs" are a great replacement and are super easy to make - all you need is ground flaxseed and water! 
    5 from 1 vote
    Print Pin Rate
    Course: Baking
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 1 "egg"
    Calories: 37kcal
    Author: Rachael

    Ingredients

    • 1 tablespoon ground flaxseed also known as flaxseed meal
    • 3 tablespoon water
    US Customary - Metric

    Instructions

    • Mix it up: combine flaxseed and water and stir. 
    • Wait it out: Let sit for at least 10 minutes until it forms a thick consistency. 

    Recipe Notes

    • Flax "eggs" cannot be substituted for eggs in all recipes because they do not provide the structure and lift that eggs provide.  
    • This is not my original recipe, I've adapted it from various baking blogs and cookbooks. 

    Nutrition

    Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 57mg | Fiber: 2g | Sugar: 0.1g | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 0.4mg
    Tried this recipe? Tag me on Instagram!Mention @passthesprouts & leave a review!
    « Healthy Gluten Free Banana Muffins with Honey
    Savory Lentil Meatballs (vegan + gluten free) »

    Reader Interactions

    Comments

    1. John Patrick says

      November 18, 2021 at 9:34 pm

      5 stars
      Worked well for the banana muffins. The flax egg doesn't provide as much lift in baking as chicken eggs do but they still do a good job of binding the mixture so it doesn't fall apart.

      Reply

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    Hi, I'm Rachael! I'm a recovering veggie skeptic determined to make food truly healthy, delicious and approachable. I live in Boston, Massachusetts and I'm a graduate of Matthew Kenney's Food Future Institute. Some of my favorite things include hosting cozy dinner parties, creating simplicity out of chaos and all things holistic wellness.

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