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Flax seed egg substitute recipe

Flax seed egg substitute recipe

  • Recipes
  • Diet & lifestyle
  • Free from
  • Egg free
  • Muffins

Ground flax seeds are whisked into warm water to make an easy, two-ingredient egg substitute perfect for vegan or egg-free baking.

4 people made this

IngredientsServes: 1

  • 3 tablespoons very warm water
  • 1 tablespoon ground flax seeds

MethodPrep:5min ›Ready in:5min

  1. Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
  2. Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.

Cook's note

If you are nervous to try this in your baking, start by replacing only half of the egg called for in a recipe. The flax seed will affect the colour and add a nutty taste (plus great nutrition!) but has no effect on texture, rising or baking times.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

by Buckwheat Queen

This is a great substitute for people who don't eat eggs but also for anyone who has found themselves without eggs and in need of a pancake, muffin, or cookie. This also adds some necessary nutrition to your meal. Try adding this to your soup or stew to thicken it! Thank you for the recipe.-17 Jun 2016

Flax seed egg substitute recipe - Recipes

Flaxseeds are filled with heart healthy omega 3 fatty acids, in fact flax seeds contain 40% oil, most of which are the omega-3. This is essential fatty acids that our bodies need. This plus the fiber in flax helps to promote normal cholesterol levels. Omega 3’s can also be found in fish, plants, and nuts. Because flax seeds have such a high concentration of those fatty acids flaxseeds can spoil quickly if they’re not stored in the refrigerator or freezer. The shelf life for a sealed bag of flax seeds is 1 year, and in bulk 6 months. So make sure your using your flax seeds daily in all your meals!

Flax seed substitution for butter, margarine and cooking oil

Did you know that for every 1 tablespoon of margarine, butter or cooking oil you can substitute 3 tablespoons of ground flaxseeds! Flax can be a great substitute for all or some fat depending on the recipe your making. But read your instructions carefully because depending on the amount your substituting you might have to alter your recipe because flax seeds absorb moisture.

Flax seed substitution for eggs

You can even substitute flax seeds for eggs, thats right eggs! To do this for every egg you’ll want to substitute for you’ll need one tablespoon of milled flaxseeds and 3 tablespoons of water. Though Flax seeds are a great substitute here, you’ll still want to avoid using them in goods that require eggs like yeast breads.

So how to use Flax Seeds?

So how do we take advantage of this wonderful superfood? Great question. First, flax seed must be consumed in a ground state in order to acquire the nutritional benefits associated with them. Second, the best way is to introduce flax seeds into your diet is by mixing them into daily meals like a morning smoothie, or breakfast muffins. Meals can be made with flax seeds like beef stew or baked with pork chops. We even have a few desert recipes below for bards and peanut butter cookies. Check them out!

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Want to share a recipe with us? Please feel free to share with us on facebook. Contact Us or Call us at 1.800.387.5516 we love talking to our customers. Don’t forget you can purchase Flax seeds and our Krups grinder anytime so you always have the right amount for your recipes.

What Is A Flax Egg Substitute?

Flax eggs are generally used by vegans or people with egg allergies. Made with only ground flax and water, flax eggs are also gluten-free, paleo, and whole30 friendly. They are great to use when you’re low on eggs or want to add more fibre to your diet, and they’re perfect for many baking recipes. We often use a flax egg substitute in whole grain dishes like pancakes, waffles, muffins, and banana bread.

Flaxseed Storage Suggestions

Flaxseed contains good-for-you polyunsaturated fatty acids. The only downside to this kind of fat is that it deteriorates (turns rancid) fairly quickly. Ground flaxseed goes bad even faster than whole flaxseed, since it has been cracked open and exposed to air.

To prolong the life of your flaxseed (ground or whole), store it in the refrigerator in an air-tight container. When properly stored, whole flaxseed will last about one year, whereas ground flaxseed will last about six months.

Always give your flaxseed a whiff before using. If it smells like “oil paint or a box of crayons,” it has gone bad and should be discarded.

How to Make a Flax Egg

First, measure out a tablespoon of ground flax seeds.

Pour the ground flax seeds into a bowl and add 2 1/2 tablespoons of warm water.

Whisk together and let sit for 5-10 minutes.

Your finished flax egg will have a thick, gel-like consistency. Use it in place of an egg in your favorite recipe.

Flax to Water Ratios

I’ve found that the best ratio for a flax egg is 1 tablespoon of ground flax seeds to 2.5 tablespoons of water. That will produce a single flax egg equal to one small to medium sized chicken egg.

Most recipes I’ve seen recommend 1 tablespoon of flaxseed meal to 3 tablespoons of water. Your mileage may vary, so consider trying both yourself and see what works best. I use 2.5 tablespoons of water because it achieves the consistency I desire in a reasonable amount of time.

How To Use Flax or Chia as Egg Substitutes

Step 1. Grind the seeds.

Grind your own Flax seeds or chia seeds in the Vita-Mix dry container (on HIGH), in a heavy-duty blender, or in a coffee grinder. A food processor will not achieve a fine enough grind. Grind the seeds until they're fine, like a flaky powder. When the meal begins to clump together, that is generally fine enough.

It is best to grind just the amount of flax seed meal or chia seed powder you need, at the time you need it, because exposure to light and oxygen will compromise the nutritional benefits. The next best option is to grind a few days' worth or a week's worth and store it in the freezer in a dark colored jar, to minimize light exposure.

Step 2. Mix with water.

For every egg in the original recipe, use 1 tablespoon flax seed meal or chia seed powder and 3 tablespoons water. Whisk together in a separate bowl, and let the mixture sit for about 5 minutes. It will get gummy, just like eggs.

Step 3. Add to recipe in place of eggs.

Then the mixture can be added into the recipe where it calls for egg(s). No other adjustments are usually needed!

Usually, you will not be able to tell any difference in baked goods where flax seed meal has been substituted for the eggs. However, small items like cookies may be more crumbly. I recommend making cookies as bars. Anything that bakes as a bigger solid — such as muffins, quick breads, cakes, or bar cookies — will do just fine.

If you use too much flax seed meal/water mixture (or if you use any flax seed meal/water mixture in pancakes), the risk is that what is baking will remain gummy inside. That's why I don't use any egg substitute at all for pancakes or pancake-style flatbreads. They just don't cook inside before getting burned on the outside.

Vegan Chia Seed Egg Replacer Recipe

This recipe makes the equivalent of 1 egg.

3 Tablespoons water
1 Tablespoon white chia seed meal

1) Grind the chia seeds

2) Mix in the water and allow the chia mucilage to form

Add the water to a small bowl or cup. Add the chia seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the mucilage forming process. This recipe makes 1 Vegan Chia Seed Egg Replacer.

Get a price on the Spice Grinder I Recommend at Amazon.

How to Make Flax Eggs Using Just Two Ingredients

Our guide to making flax eggs will have you baking up a storm like the vegan pro you are.

As far as names go, "flax" eggs aren't too descriptive in the eyes of a home cook &mdash but they're actually a magical substitution for eggs in your baking and cooking. Whether you're looking for a vegan baking substitute, or are trying to make your favorite baked goods allergy-friendly for friends, flax eggs are the easiest solution you can imagine. For some, making flax eggs is a new way to experiment with different ingredients &mdash a flax egg consists of just two ingredients (yes, really!). You'll be combining ground flaxseeds and water to create your "egg" at home. Just as they are super quick and easy to prepare for first-timers, you'll notice they're highly versatile and may be called for in a myriad of your favorite vegan dishes. You can incorporate them into muffins, breads, pancakes, cookies, and all of your baking needs.

What is a flax egg?

A flax egg is a combination of close to equal parts ground flaxseed and water. Flaxseeds are often used as a nutritious &ldquosuperfood&rdquo powder known for its high levels of protein, fiber, and omega-3 fatty acids, plus they&rsquore great for digestion. Flaxseeds are also vegan, gluten-free, and paleo-approved. When ground up and mixed with water, flaxseeds can form a &ldquogluey&rdquo substance that has a similar consistency to egg whites, which is achieved when they are mixed into water.

While it may not offer identical structural support that an egg can impart in a baking recipe, flax eggs are a manageable substitute for most baking recipes. In theory, you could cook these on their own, but there&rsquos really not a ton of flavor flax has a very seed-y, fiber-y profile, so cooking a flax egg on its own is not the most flavorful creation. Because you&rsquore incorporating a flax egg into doughs and batters, the subtle flavor of flax is typically masked by whatever else is in the batter.

If you don&rsquot have flax seeds, you can also make a &ldquochia egg&rdquo consisting of ground chia seeds and water, which will perform just like a flax egg. If you have whole flax seeds or chia seeds, make sure to grind them up in a spice grinder or food processor before using them. Without grounding them, their hydroponic properties (AKA, their ability to absorb water) are not as pronounced.

How are flax eggs used in the kitchen?

Flax eggs make for a great substitution in most baking recipes because they can provide a subtle structural boost. The ratio of ground flax to water is roughly 1:2, and about 1 tablespoon of flax mixed with about 2 tablespoons of water is equivalent to one large egg. The resting time is essential for the structure of the flax egg to take shape, so make sure to add a 10- or 15-minute buffer into your bake time.

Can I swap eggs for flax eggs?

It&rsquos important to note that you can&rsquot always substitute an egg for a flax egg. If a recipe calls specifically for whites or yolks, like a meringue or a custard, then you cannot substitute a flax egg. Those desserts derive all of their flavor and texture from eggs, whereas flax eggs only provide a milder form of structure, so you&rsquod miss out on rich flavor as well as super firm structure. Typically, it is best to substitute a flax egg when the original recipe calls for only one egg. If it calls for two or more, it may be more difficult to sub a flax egg.

Recipes that call for flax eggs:

You can find flax eggs in a myriad of baking recipes. Everything from quick breads to brownies to cakes, pancakes to muffins, cookies to scones there are a lot of ways to get creative with your flax egg. You can even incorporate them into savory recipes like veggie burgers, fritters, or patties, which will help to keep them structurally sound. Because its flavor is so subtle, the flax egg will be masked by the savory components of the dish. Keep in mind that flax eggs don&rsquot taste like eggs, they just provide structure in the same way that eggs do. This means that you should not try to fry, scramble, or hard boil them the way you would with a chicken egg.

How to perfectly store flax eggs at home:

Flax eggs should be mixed into doughs and batters and baked as the recipe instructs. They should not be consumed raw (it&rsquos not harmful, just unpleasant) and they should not be used in recipes that call for 2 or more eggs. You can make them up to a day in advance, storing them in an airtight container in the fridge.

Recipes Using Flaxseed:

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


Thanks for sharing this information. I never knew that you could use flaxseed as an alternative to eggs and oil. It certainly will come in handy

I don’t use flax seeds often but I do use them as an egg replacer in gluten free Christmas Cake and puddings as well as scones. I also add bicarbonate of soda and apple cider vinegar to help the baked goods rise.

Steady Plodder- I am glad that you liked it. It does turn the batter a darker color, I forgot to mention that.

This is a GREAT tip! I have a jar of flaxmeal. I can't wait till tomorrow to try it out!! Thank you!

update…Made blueberry muffins today and used your tip! I substituted 1/3 oil with 1c ground flax meal. Kept the 3 eggs it called for. Delicious! It changed the color of the muffin, but made it look like it was whole wheat flour instead of white flour!

I never would have thought of that!

Becky-That is a great tip! do you reference it in a post, so I can add a link to that information in my post?

Steady Plodder- I prefer to use it to replace the oil (or at least some of it) when baking. I only use it as an egg substitute if I have run out of eggs.

Thanks for the tip. I have never used flaxseed but you post sure makes me want to. I will be looking for some on my next shopping trip.

Thanks for the tips! I knew it could be used to replace eggs, but didn't know it could replace oil. I'm making muffins today and want to use it to replace either the oil or eggs. I wonder which it's a better/tastier replacement for…eggs or oil? Do you know?

I prefer chia meal for egg replacement, and flax meal for oil replacement.
Yes, I do both in the same in the same recipe all the time. The chia consistency is closer to egg whites. I even use the chia egg for french toast.

The Book Lady Online says

I did not know it could be an egg replacement. What a wonderful tip. I'll make a point of keeping it in the pantry for when we run out of eggs before we go to the grocery. Thanks!!

I love using flax seed in baked things. I have also found that adding about 1/4 cup to breads, cakes, biscuits made with whole wheat instead of white flour maked them a bit more moist.

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