Adapting recipes that call for eggs into a vegan or egg-free version is easier than you think using a Flax Egg. All you need is flaxseed meal and filtered water and you’re in business!
How to Make a Flax Egg
When recipes such as pancakes or baked goods call for eggs, it’s actually easier than you think to replace the egg with a flax-egg. Flaxseed meal gels up when mixed with room temperature water, creating a consistency that is similar to a whisked egg.
Obviously you wouldn’t be able to use flax eggs to replicate an egg quiche, egg muffins or a frittata, but I have successfully used flax and chia eggs time and time again in pancakes, cookies, scones, muffins and breads. Something to note is that it may increase cooking time slightly, and sometimes I have noticed a slightly stretchy or “gooey” texture when using a flax egg, but for people who are intolerant to eggs, it’s a great substitute and way to be able to still enjoy foods that you love!
Flax Seed Meal is simply ground flax seeds. You can purchase it at the store already ground, or grind it yourself. if you have whole flax seeds at home, simply add them to a dry blender OR to a spice grinder and blend to create a fine meal. Once ground, store in an airtight container in the fridge or freezer. Flax seed meal will go rancid relatively quickly if stored at room temperature.
How to make a Flax Egg
How to Make a Flaxseed Egg
- 1 heaping Tablespoon Flaxseed Meal*
- 3 Tablespoons room temperature filtered water
Combine the two and let the mixture sit for about 5 minutes. This allows the mixture to gel, creating a texture similar to a beaten egg. Repeat for each additional egg.
Obviously this won't work for every recipe, but for most it's a great substitution. Experiment for yourself, and I hope that you are pleasantly surprised!
*If you only have whole flaxseeds, simply ground in a dry blender or spice grinder to create a meal.