How to make a flax egg
Here’s the formula for how to make a flax egg, the replacement for 1 standard chicken egg: Now that we’ve gotten the hang of the flax egg, we often swap them into baked goods if we forget to buy eggs. You can store ground flax seed in your fridge and have it ready to go at any moment. But I’m getting ahead of myself! Here’s everything you need to know about flax eggs. How does a flax egg work? When the flax seeds are ground up and mixed with water, they become thick and gooey due to a gum in the seed coating. The thick substance can be used as a binder in baked goods, just like you’d use an egg.
1 flax egg = 1 tablespoon ground flax seed + 2 ½ tablespoons water, whisked and allowed to stand for 15 minutes.
You may see other sources state that a flax egg is 1 tablespoon ground flax seed to 3 tablespoons water. In our testing, we found that 3 tablespoons came out a bit watery, so we prefer 2 ½ tablespoons. There are lots of different variations on how to make a flax egg: some people use hot water, others place the mixture into the refrigerator for 15 minutes. Our testing found that there was really no difference between all these options. So, simply whisk together the flax seed and water at room temperature and allow it to stand. It will thicken after the 15 minutes into a gel-like substance. Give it another whisk after it’s sat and it will come to the right consistency.
Frequently asked questions
Here are some ideas for recipes where you could substitute a flax egg. Please let us know if you’ve tried any, and what recipes you’ve found work well!
Muffins like apple zucchini muffins, healthy banana bread muffins, blueberry oatmeal muffins Quick breads like banana bread, zucchini bread or pumpkin bread Cakes like blueberry cake Pancakes like whole wheat pancakes, sweet potato pancakes or applesauce pancakes
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