Wondering how to make flax egg?
This simple two-ingredient vegan egg substitute is a total game-changer for plant-based baking and cooking, especially when you need to ditch the eggs without sacrificing structure or texture.
Flax is something I always have in my kitchen. I use it every day, not just because it’s wholesome and nourishing, but also to make flax eggs, especially when I’m baking.
Flax eggs are my go-to when I need a good binder, like in my red lentil fritters. They hold everything together really well.
What’s cool is that flax eggs have a little healthy fat, like real egg yolks, and they’re full of fiber too, something eggs don’t have.
They might not be ideal for eggy dishes like scrambled eggs or omelets , but when it comes to baking or binding ingredients, flax eggs do the job wonderfully.
From smoothies to puddings to fritters, flax seeds are one of my most-used seeds! If you’re a flax fan too, you’ve got to check out my tasty recipes such as oatmeal flaxseed smoothie, flax pudding recipe, and flax seed and chia seed pudding.
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What is a Flax Egg?
A flax egg is a mixture of ground flax seeds and water used as a binder in vegan and egg-free recipes.
When combined with liquid, ground flaxseeds form a gel-like texture that mimics the binding power of a traditional egg.
It’s perfect for muffins, pancakes, cookies, and even savory dishes like veggie burgers and fritters.
🥘Ingredients
- Ground flaxseed (also called flaxseed meal)
- Water
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How to Make Flax Egg (Step-by-Step)
- In a small bowl, stir together the ground flaxseed and water.
- Let the mixture sit for 5-10 minutes until it thickens and becomes gel-like.
- Use it as a 1:1 replacement for one egg in most baking recipes.
💡Marinela's Tips
- Use freshly ground flaxseeds: Whole flaxseeds won’t absorb water properly. Grind them in a blender, spice grinder, or coffee grinder for the best result. You can also buy pre-ground flaxseed (flax meal), but make sure it’s fresh and stored in the fridge.
- Use warm water: This can help speed up the gelling process if you're in a rush.
- Make ahead: If you bake a lot like me, you can mix several flax eggs at once and store them in the fridge for up to 3 days. Game-changer during busy weeks!
- Best for structure, not rise: Flax eggs bind, but they won’t make your baked goods rise. If your recipe needs lift (like cakes), use extra baking powder or a splash of apple cider vinegar.
❓Frequently Asked Questions (FAQ's)
To replace 1 egg, use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Let it sit for 5–10 minutes until it thickens before using in your recipe.
To make flaxseed meal at home, simply grind whole flaxseeds in a blender, spice grinder, or coffee grinder until they turn into a fine powder. Store it in an airtight container in the fridge to keep it fresh and preserve its nutrients.
Yes! Chia eggs work the same way. Just use 1 tablespoon of chia seeds + 3 tablespoons of water. You'll get a thicker gel with more crunch.
📖 Recipe
How to Make Flax Egg (Vegan Egg Substitute)
Equipment
- 1 Small bowl
- 1 Spoon
Ingredients
- 1 tablespoon ground flaxseed (flaxseed meal)
- 2 + ½ tablespoons water
Instructions
- In a small bowl, mix together the ground flaxseed and water.
- Stir well and let the mixture sit for 5–10 minutes, or until it thickens to a gel-like consistency.
- Use in place of 1 egg in your baking or cooking recipe.
Notes
- Need more than one flax egg? Just multiply the recipe as needed (e.g., for 2 eggs, use 2 tablespoon flaxseed + 5 tablespoon water).
- Make it fresh: Grind whole flaxseeds in a blender, spice grinder, or coffee grinder to make your own flaxseed meal.
- Storage tip: Store leftover flax eggs in the fridge for up to 3 days, or ground flaxseed in the fridge or freezer to keep it fresh.
- Best for: Muffins, brownies, cookies, pancakes, fritters, and veggie burgers.
- Not for: Recipes that rely on eggs for structure or fluffiness like meringues, omelets, or soufflés.
Nutrition
Have you ever tried making a flax egg? What recipe did you use it in? I’d love to hear how it turned out in the comments below!
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