How To Make a Flax Egg

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How to Make a Flax Egg

A step-by-step tutorial of how to make a flax egg, egg substitute for baking!
Author Minimalist Baker
Print
4.65 from 45 votes
Prep Time 5minutes
Total Time 5minutes
Servings 1(flax egg)
Course Vegan
Cuisine Baking, Vegan
Freezer Friendly No
Does it keep? No

Ingredients

  • 1Tbspflaxseed meal (ground raw flaxseed)
  • 2 1/2Tbspwater

Instructions

  • Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).
  • It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does. But I’ve found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.

Video

Notes

*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1flax eggCalories: 37Carbohydrates: 2gProtein: 1.3gFat: 2.2gTrans Fat: 0gCholesterol: 0mgFiber: 1.9g

Below are some of my recipes which use flax eggs:

Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // Turmeric Chickpea Fritters // 1-Bowl Chocolate Chocolate Chip Muffins //  Toasted Coconut Pancakes // Simple Vegan Stuffing // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones // Sun-Dried Tomato & Basil Meatballs

Reader Interactions

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  1. josiesays

    this worked wonderful! I promised the kids to make muffins, and realised I used the last of the eggs this AM. then I remembered I could make flax eggs! worked great in their muffins. I eat low carb, I dont eat sugar or grains so personally idk how it tastes but its approved by my little boys.

    do you think you’ll ever consider making low carb treats for those of us who follow a low carb diet? that’d be amazing! I remember when I was vegan I used hundreds or your recipes and I used to have ur cook book! always enjoyed ur style of work. much love, Josie

    Reply
    • Support @ Minimalist Bakersays

      We’re so glad to hear it, Josie! We’ll add low carb ideas to our requests list. Thank you for the lovely review! xo

      Reply
  2. Elizabethsays

    Success! My “egg” needed 15 minutes to reach desired gelatinousness (who would have thought gelatinousness would ever be desired in baking!). Following your advice to use this in cookie recipe, I made a flax egg for my flourless peanut butter oatmeal cookies. The cookies puffed and spread nicely and were crunchy outside, chewy/soft inside just like I like ’em! And bonus, without the egg, I can let the kids (and the kids-at-heart) sample the dough with abandon :-)

    Reply
    • Support @ Minimalist Bakersays

      Yay! We’re so glad it was helpful! Thank you for sharing, Elizabeth! xo

      Reply
  3. Renata Mahatasays

    In something like a pecan pie, would a flax seed egg work to create the slightly gelatinous layer or should you add cornstarch to help set the pie?

    Reply
    • Support @ Minimalist Bakersays

      Hi Renata, we’d suggest cornstarch (or tapioca starch). You can find our pecan pie recipe here (it’s a reader favorite!). Hope that helps!

      Reply
  4. JMsays

    I SO wanted this to work- making GF free brownies from the America’s Test Kitchen cookbook, and tried to substitute flax eggs for the eggs. Epic fail. What a shame! I was excited about this recipe.

    Reply
  5. jordansays

    Could I use another type of raw seed or nut for the “flax egg”. I am super awesome and have an egg sensitivity as we as a flax sensitivity. Bummer

    Reply
  6. Lanasays

    Hi, thanks for sharing this. Was just wondering, would this still work well if I were to strain the ground flaxseeds out?

    Reply
    • Jennifersays

      This does work, actually. At least in some applications. Gretchen’s Vegan Bakery does that to make a substitute for aquafaba to make a Swiss Meringue Buttercream, and I think its done somewhere in Miyoko Skinners cookbook, and veganbaking. net describes it as an option giving instructions to boil the flax & water then strain out the flax. Sometimes it’s called a mucilage.

      Reply
    • Support @ Minimalist Bakersays

      We think that might work! It will depend on the specifics of the recipe though. Flax eggs usually do better when the egg isn’t critical for a fluffy texture.

      Reply
      • HeelShieldssays

        The banana bread recipe included in the flax egg video looks fabulous. Which one of your recipes reflects that bread. That is the one I want to make.
        Thanks!

        Reply
      • Laura Seutzsays

        Hi! I love your recipes and have always used chia seed eggs. Lately I have had a problem with my banana bread and Morning Glory muffins not cooking completely through. I have tried increasing the baking time and even lowering the oven temperature while increasing the cooking time. They always turn out gummy. Do you think switching to flax eggs would make a difference? Thanks Dana!

        Reply
  7. Dhivya Rakeshsays

    I’m planning to replace flax seed egg in my usual brownies recipe. I don’t add any leavening agent because beating the eggs gives me that rise. So while I’m replacing my recipe with flax seed, do I need to add anything else ?

    Reply
  8. Maryse Kruithofsays

    Hi Dana,

    I wanted to use flax eggs in brownies, and my recipe also needs a bit of coffee. Do you think it would be possible to swap the water for the flax egg with coffee to intensify the taste?

    Thanks!

    Reply
    • Francoisesays

      I just tried with rum instead of water and it did not work at all. Test first if you want to substitute some other liquid for water. With water, it thickened up a lot. With rum, it stayed liquid.

      Reply
        • Francoisesays

          I was making a cake, to which I wanted to add rum. I was out of eggs. I figured I would try using the rum to make the flax egg. It did not work. Thought I would share the results so others don’t make the same mistake. (I still put it in the cake—not gonna waste good rum).

          Reply
        • Rachelsays

          Oh yum! That sounds amazing. You gotta try things to see if they’ll work or not 👍🏻😊

          Reply
  9. Janvi Mehtasays

    Hi!
    Can I use lightly roasted flaxmeal instead of raw, because it is what I have in my pantry! :)

    Reply
  10. Nayan Dubeysays

    Hello
    I would just like to know if I can use the Flax Seeds as an Egg Substitute in more difficult bakes such as Puff pastries, Choux pastries , Tarts & the more traditional French n English Desserts

    Reply
    • Support @ Minimalist Bakersays

      Hi Nayan, we think puff pastries would be more difficult, but maybe tarts would work! Let us know if you do some experimenting!

      Reply
  11. Donna Mahlburgsays

    Hi, would it work to use almond or coconut milk in the flaxseed egg recipe instead of water? I’m thinking for a cake, to get that extra nutty flavour. Also because nut milk is so high in water, I figure it should still work? Thanks!

    Reply
  12. Vivisays

    I have tried making the flax egg with ground flaxseed I bought at an organic store and it doesnt thicken. It stays liquid. Why?

    Reply
    • Support @ Minimalist Bakersays

      Hmm, we aren’t sure what would cause that. Is it possible it isn’t ground?

      Reply
    • Chellsays

      You should let it sit for 20 to 30 minutes to thicken before adding it to whatever ingredients you plan to cook or bake.

      Reply
    • Nayan Dubeysays

      You can try another way instead of using grounded Flax seeds you can use the normal Flax seeds. Just add 1 Tbsp of Fax seeds to 100 ml of water n Heat it. It will start turning thick n gelatinous and then you can seperate it with a seive it works great!! 😊

      Reply
    • Aishasays

      I had the same problem at first, but then I realized i didn’t wait for it to thicken. You have to wait a minimum of 5 minutes for the Flax egg to form.

      Reply
    • Laurensays

      I had this problem, but I tried warm-hot water, let sit about 15 minutes, that worked beautifully!

      Reply
  13. Emilysays

    Hi Dana,
    I often just want to make 1 of something as a treat but it’s pretty difficult to divide a real egg up! So would flax egg work if for example a recipe needed 1 chicken egg to make 4 cookies, I could just use a quarter of a table spoon of flaxseed meal? Thank you

    Reply
    • Support @ Minimalist Bakersays

      Yes, that should work well, but will depend on the recipe and whether it does well with a flax egg!

      Reply
  14. Sophiesays

    Hi!
    help haha I have a 6 muffin tray and not 12. How long do i cook for?? Can’t wait to try them :)

    THANKS!
    Sophie :)

    Reply
    • Support @ Minimalist Bakersays

      Hi Sophie, we aren’t sure which recipe you are referring to, but we would say start with the recommended time and cook in additional 3-5 minute increments, using a toothpick to test whether they are done in the center.

      Reply
  15. CarJa Personsays

    I made the flax egg and used it in my turkey loaf recipe. I cook by portion so I made 4 individual turkey loaves exactly alike so that I could control the nutritional information. Each loaf had 1 flax egg. They were marvelous! The texture was almost identical to the mini loaves I’ve purchased. The family loved them. I will make them again. Thanks!

    Reply
      • CarJa Personsays

        Thank you! Now each person has their own loaf. They can eat it all. Make sandwiches, etc. You have a “Happy Thanksgiving” also!

        Reply
  16. Alison Griffiths-Brownsays

    Thanks for the video on how to make flax eggs :)

    I’m looking to replace 3 large eggs in a nut roast, but want to get the same amount of protein I would from the eggs, this would mean using 100g (12 tablespoons) of flax. I’m guessing this would be way too much liquid when made into flax eggs?

    What would you recommend please?

    Reply
    • Cherylsays

      I used flax eggs in pie crust and the crust came out hard. (For a Pumpkin pie which as you said didn’t firm up). I wonder if it’s the flax it some other issue that made the crust hard. Also, getting the flax myself from flax seeds which send to need a bit more water, and it works for most uses.

      Reply
  17. Wessays

    Well, I attempted using this in a fresh pumpkin pie recipe that calls for 3 eggs… I’ve made it several times with wild success, unfortunately this flax egg recipe ruined the texture, it came out too loose and watery! If anyone has suggestions for adding this to pumpkin pie, maybe in a different ratio? let us know as it is the season!

    You’ve been warned.

    Reply
    • Support @ Minimalist Bakersays

      Hi Wes, sorry to hear it didn’t work out for you! We wouldn’t recommend this in recipes where you are looking for a creamy texture. It works well in cookies, pancakes, quick breads, and muffins. Better luck next time!

      Reply
      • Cherylsays

        I used flax eggs in pie crust and the crust came out hard. (For a Pumpkin pie which as you said didn’t firm up). I wonder if it’s the flax it some other issue that made the crust hard.

        Reply
        • Support @ Minimalist Bakersays

          Hi Cheryl, we suspect baking too long could also cause that. Hope that helps!

          Reply
          • Winysays

            Hi! I realised the Metric conversion for 1 tbsp is supposed to be 15g instead of 7g. Maybe that’s why it didn’t work well for some people.

          • Support @ Minimalist Bakersays

            Hi Winy, we double checked the brand we use and it shows 2 Tbsp = 13 g. Not sure what is causing the discrepancy!

    • Carolinesays

      The pumpkin pie season is almost over, but I use cornstarch in my pumpkin pie as a thickener. Cornstarch and full fat coconut milk.

      Reply
    • Laurensays

      I had this problem also… for 1 pie, use 1/2 mashed avocado in place of eggs. The flax egg works fabulous in breads, not so much for pies.

      Reply
  18. Alliesays

    I want to make the 1-Bowl Carrot
    Apple Muffins however, I am not in the know about what a BATCH of flax eggs are. It calls for 1 1/2 batches flax eggs. Sooooo is that 1.5 flax eggs, or perhaps there are 3 flax eggs in a batch?? Can you please clarify what a BATCH is?

    Reply
  19. Alainasays

    Hi, when buying the ground flax, what texture should I get?
    At Costco I saw a medium texture ground flax but was wondering if that would change the texture of what I’m making

    Reply
    • Support @ Minimalist Bakersays

      Finely ground is best, but medium will likely work as well. Hope that helps!

      Reply
    • Esther Estessays

      I’ve tried several different brands of ground flax but my favorite is the one sold at Costco! I bought Dana’s The Minimalist Baker Everyday Cookbook (strongly recommend) and the Costco ground flax works beautifully for all the recipies requiring flax egg in this book… my favorite being the Buckwheat Pancakes which I make every Saturday morning by popular demand from my family.

      Reply
      • Support @ Minimalist Bakersays

        We’re so glad you enjoy the cookbook, Esther! Thank you so much for sharing! xo

        Reply
  20. Steve Zsays

    I’ve been using ground flax as an egg substitute for a long time, and have found the standard 1 T flax to 2 1/2 T water is too watery.

    For pancakes, muffins, banana bread, etc., I just add one Tablespoon of ground flax for each egg suggested by the recipe directly to the flour. It works great.

    For cookies where the egg gets mixed in with the “butter” and sugar, I use one T of flax to one T water, adding maybe another half Tablespoon of water if necessary. This also works great.

    Flax substitute for egg does not work well in pumpkin pie, alas. It comes out gummy… I’ve had some success with silken tofu (see the web for ideas) and am planning on a chia seed pudding base next time.

    Best wishes,
    Steve

    Reply
    • joesays

      Hi all. In my experience using flax seed I found that
      buying the seeds whole and grinding what I need using a coffee grinder is best. Half a T of seed gives 1 T of meal. Fresh is best.
      When I mix I use the standard (sic) 1T meal + 2 and a half Twater the result is too watery no matter how long it rests. Boil them in MW for few seconds thickens instantly.

      Reply
  21. chris powerssays

    In your recipes you say two batches of Flax eggs 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written) so I have been making two batches it was not until I read the original recipe that says 1 tbsp. flax to 2.5 a batch is batch
    [batch is

    NOUN
    a quantity or consignment of goods produced at one time so I was making or 4 tbsp. flax and 10 tbsps. water maybe better to say Two Flax eggs ( see recipe in link )

    Reply
  22. Christiesays

    Hoping this works since i have an egg and milk allergy. Sounds a lot better than eating egg and dealing with the consequences or just going with out!

    Reply
  23. Dorasays

    Because naturally chickens eat their own eggs to replenish the nutrients it cost them to lay the egg. They need it more than we do.

    Reply
    • Emily Taylorsays

      Chickens only eat broken eggs that could never hatch usually those that are not in a nest. They do not need to eat them.

      Reply
  24. timsays

    sounds great as a binding and stiffening agent but how would it react in a recipe such as the good old Yorkshire Pudding? does it also act as a raising agent? Or… does anyone have another suggestion…? So far I’ve experimented with… Baking powder and self raising flour, the water from chickpeas, both of the previous two together, #3 with a ratio of plain flour and self raising flour 2:1… Also, all of the above in different shape/size tins lol… even something that will give me around 2″ elevation would be awesome and gratefully appreciated :)

    Reply
    • MS ALICE WILDEsays

      Have you tried raising them with a sourdough style yeast/lactic bacteria combo?

      Reply
    • John Rutherfordsays

      in any baking recipe the eggs act as a binder the moisture in the eggs can add some leavening ( from the moisture turning into steam) properties but primarily is not used as a leavening agent unless you use whipped egg whites such as in a Chocolate flourless tort ..

      Reply
  25. Chelsea Averysays

    Hi there!

    I’m wondering if it’s possible to prepare more than one flax egg in advance? Or even just how well one flax egg keeps in the fridge to be used the next day or later in the week? Let me know if you have any insight :)

    Thank you!

    Reply
    • Support @ Minimalist Bakersays

      I’m not sure as we generally make our flax eggs at the time of making the recipe! If you experiment with it, report back!

      Reply
  26. Charlene Wattsays

    Hi,

    I’m looking to replace the egg in a traditional perogie dough recipe, but I plan to freeze the perogies once they’re formed instead of boiling/cooking right away. Will the flax egg hold up if the dough hasn’t been cooked before it’s frozen?

    Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Good question! We haven’t tried using flax eggs in perogies and can’t say for sure, but if you test it out, report back!

      Reply
  27. Sage Krewsonsays

    As a brand new vegan, this recipe really helped me to get the basics down. Thanks so much! I’ve used it in place of egg in several baked goods recipes and it has always turned out great!

    Reply
  28. Mariasays

    I have tried baking mainly to create kids treats such as banana break and brownies in my hope to avoid commercial treats. However, I develop epic fail banana breads and brownies… I refuse to use eggs! What can I do to bake goodies with the near texture of bake goods that usually include eggs ? Help!
    Have a marvelous weekend!!!

    Reply
    • Support @ Minimalist Bakersays

      Hi Maria! Flax eggs and chia eggs replicate the consistency and texture of an egg really well and can be used in any baking recipe that calls for eggs! That being said, you should be able to achieve the same if not very similar texture in your baked goods when using these substitutes.

      Reply
      • Kellysays

        I use flax several times and generally works great. However, I’m wondering if the same ratio goes for recipes asking for egg whites and not whole eggs?

        Reply
        • Support @ Minimalist Bakersays

          Hi Kelly, we think it will depend on the recipe and the reason it calls for egg whites. Perhaps it would work in recipes where the egg white is used for nutritional purposes, but not for texture. Hope that helps!

          Reply
    • Patsays

      Maria, I’ve found in a lot of vegan recipes that adding some vinegar to a recipe that also includes baking soda, will aid in leavening which should help with texture.

      Reply
      • John Rutherford “John the Baker”says

        Yes I also have seen vegan recipes using vinegar along with baking soda. When I made a chocolate avocado cake meaning the butter was replaced by an avocado there was baking soda baking, baking powder and additional 1 teaspoon of white vinegar.. The cake came out amazing wonderful texture and very moist very surprising since they did not have any eggs.

        Reply
  29. Elvasays

    Hi! I want to make your gluten free carrot cake, but not vegan. Can I replace the 3 flax eggs with real eggs? Can I do so in all recipes using flax eggs?

    Reply
  30. Marksays

    Hi Dana, I wondered if you had tried adding sunflower lecithin to this to help binding?

    Thanks as always,

    Reply
  31. Natalie Warrensays

    I so was hoping this would work! I attempted to use the flax egg to replace the eggs in my brownie mix. What I ended up with was a gloopy mess of oily hot brownie batter. Hopefully I can try again with a chia or aquafaba egg. This seems like a good thickener and binder but I’m not sure it really does the job as an egg does in recipes (of puffing up the batter).

    Reply
  32. Leighsays

    Came together perfectly first go! Thanks for going through all the pain to get it right ;)

    Reply
      • Leighsays

        Haha! My feed back was meant for another recipe, but still relevant here. BTW thank you for sharing your amazing recipes

        Reply
    • Support @ Minimalist Bakersays

      Hi Mirek! We’re not sure what your no-bake cookie recipe looks like, but this one doesn’t require a flax egg and may be of interest to you!

      Reply
    • Support @ Minimalist Bakersays

      I wouldn’t recommend making flax eggs in bulk, and would suggest making it fresh each time you are baking. I always make my eggs at the start of a recipe. That way, I can get them in the fridge, and then work through the other steps while the flax eggs set. Hope this helps!

      Reply
  33. Paulsays

    Hi, do you recommend hot or cold water for the flax egg? I have found that hot water helps make it more gelatinous which is what I need for some recipes.

    Reply
  34. Carmellasays

    Easy Peasy! I got a coffee/herb grinder for christmas and only use it for grinding my fresh flax seeds as I need them. I can’t live without it! Thanks for another easy recipe, and for making our plant based life such an easy transition!

    Reply
  35. Garimasays

    Can we use the flax mixture after keeping it in freeze..? Nd also how the pumpkin puree is made?? Do I have to boil the pumpkin first??

    Reply
  36. ESRLsays

    what and how much portion/ in what ratio should i use this flax egg if i want to replace egg yolks and egg whites in separate quantities?

    Reply
  37. Vickiesays

    I plan on making corn bread using a box mix. Trader Joe’s to be exact. Can I sub the large egg I normally use for the flax egg? Should I use more for a large egg? My granddaughter is Vegan and I want her to be able to eat it. Thanks in advance! Your blog has been very helpful.

    Reply
  38. sandrasays

    What do you think a/b making up a bunch of flax eggs and storing them in the fridge for later use? Will they still be good?

    Reply
    • Support @ Minimalist Bakersays

      Hi Sandra! We don’t recommend it, we suggest making them fresh each time!

      Reply
  39. Katysays

    I have a recipe for cupcakes I used to make before going vegan. do you think this be used to replace 3 eggs? would you recommend a different substitution?

    Reply
  40. Kirsten Sachsonsays

    I’m allergic to Flax seeds (a tiny amount will give me a 72 hour Migraine headache).
    What can I use instead?

    Reply
  41. Katysays

    If my recipe calls for two large eggs (at least 114 grams of egg since one large is 57 grams), could I simply replace it with the same weight in flax egg? I know it’s not an exact 1:1 switch. Do you happen to have a ratio for a large egg?

    Reply
  42. Luisasays

    Hi everyone,

    I was wondering: I made an extra flax egg that I won’t be using. Can I store it somehow?

    Thank you :)

    Reply
  43. Katiesays

    How would this work to replace egg whites? I have a muffin recipe that calls for 2 egg whites, not whole eggs

    Reply
    • Support @ Minimalist Bakersays

      We haven’t tried it with macarons, so I can’t say for sure. If you give it a try, report back on how it goes!

      Reply
  44. Judisays

    Hi, do you recommend using brown or golden flax seed? And this is the same thing as linseed isn’t it?
    Thanks.

    Reply
    • Support @ Minimalist Bakersays

      Hi Judi! Look for golden flax seeds instead of brown.The brown variety will be more likely to darken your baked goods due their brown hulls. Also, you got it! Linseed and flax seed are the same!

      Reply
  45. Maudesays

    I just made these but I’m disappointed. They didn’t rise like the ones in your photos and the color of mine look like cardboard. I followed the recipe exactly. Why??

    Reply
    • Support @ Minimalist Bakersays

      Hi Maude! What recipe are you referring to? I think you may have commented on the wrong page!

      Reply
  46. Shannon Jarrellsays

    I used this recipe as an “egg wash” for some bagels. I let the mixture sit, stirring occasionally, for about 30 minutes while prepping other ingredients. It worked out very well and my toppings stuck to the bagels perfectly! Thanks.

    Reply
    • Sheron St.says

      Good to know. I use flax for egg replacement but would have not thought to do that. Thanks !!

      Reply
  47. Calliesays

    Would the flax egg works to substitute for 2 large eggs in toll house pie?

    Pie crust
    2 large eggs
    1/2 c Flour
    1/2 c granulated Sugar
    1/2 c brown sugar
    3/4 c Earth Balance
    1 c Chocolate Chips
    1 c chopped nuts

    Reply
  48. terdralynsays

    I’ve read all over the internet that the substitution should be 1 Tbsp flax/3 Tbsp water. Your recipe works much better, as using that much water just makes everything watery. Thanks!

    Reply
  49. VideoPortalsays

    After about 5 minutes you would see a change in the texture. It would become gelatinous, sticky. Now the flax egg is ready to be used in your recipe as egg substitute.

    Reply
  50. Colleensays

    I have an egg allergy. I use 1 Tab. Ground flax mixed with 1/2 teaspoon baking powder and 3 Tab. Water. This equals 1 egg for baking.

    For meatballs, meatloaf, just omit the baking powder!

    Reply
  51. CGsays

    Today, I used this to make some vegan yeasted crepes with whole wheat flour. Honestly, I thought it would work a lot better than it did. Batter was too runny and took hours to rise, though I followed instructions to a T – the only change being the egg substitute. The crepes simply fell apart on the skillet. I think I’ll be sticking with my usual vegan egg sub – half a mashed banana.

    Reply
  52. Shannonsays

    I used this and it worked but I just want to make sure I’m doing it right.. when you measure the flax meal do you do it like flour or like brown sugar? Like do you pack it in or fluff it up?

    Reply
  53. Lenasays

    How much flax meal should I use if the recipe (key lime pie) only calls for egg yolks? I assume same ratio, just less volume. Thanks!

    Reply
    • Support @ Minimalist Bakersays

      Hi Atticus! Flax eggs are a great vegan substitute in baking but I can see why you didn’t particularly enjoy them in place of eggs for an omelette! In future, try this when you’re in a scramble!

      Reply
  54. Vicki Roblessays

    I’m new to your blog. In other baking recipes sometimes you can replace an egg with applesauce, do you think this could work in this recipe?

    Reply
    • Support @ Minimalist Bakersays

      Hi Vicki! You can use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes, so if you wanted to try that rather than making a flax egg, that is an option too!

      Reply
  55. Cindysays

    Hi, I used this because I realized too late in a recipe that I didn’t have eggs. It worked perfectly and I’m happy that I have another option. Thank you

    Reply
    • Andreasays

      Would love to know how it worked with your pie! I’ve been trying to make Chess pies using any egg replacement suggestions and not finding a winner yet ?.

      Reply
        • Andreasays

          Thank you! I just tried a chocolate chess pie earlier using oil, water, and baking powder but it was soup in a pie crust ?. Second try I used the flax seed, but also added a few teaspoons of the commercial egg replacer hoping the combo would work. It looks like it worked. About to try another one.

          Reply
          • Andreasays

            Later on I’ll try it with just the flax seed and not use the commercial egg replacer. Just trying to get my Christmas baking done so I’m going with what appeared to work this time.

  56. Kristinasays

    Just made these cuz I had 3 brown bananas that needed to be used but I was a little disappointed with the results :( The muffins came out a very dark brown… I used raw sugar instead of brown sugar, could that be why they are so dark? They also have a kind of bitter taste to them, but I cooked them for 20 minutes so they shouldn’t be burned…Help :(

    Reply
  57. Jaclynsays

    What if I accidentally leave the flax egg to set for longer than five minutes? Will it still work?

    Reply
  58. Msays

    Thanks for the flax egg. I am also experimenting with chia seeds for similar use including thickening cooked fruit and batters. Must rinse chia seeds though as I have found grit in most sources even when marked clean.

    Reply
  59. Sharonsays

    I tried the flax/egg substitution with almond flour pancakes-didn’t bind at all! Had to toss the batter, I wonder why it didn’t work?

    Reply
  60. Ginasays

    I actually have an egg substitute I got from whole foods that is made from chickpeas and chia seeds. Would that be okay to use instead of the flaxseed?

    Reply
  61. Arpitasays

    Can I use flax egg in chocolate chiffon cake, red velvet cake and various other cake recipes?

    Reply
      • Nataliesays

        I veganized my traditional carrot cake recipe yesterday. This is my go to carrot cake recipe so I’ve made it many times, but usually I only sub up to half for eggs for flax eggs. The recipe calls for 4 eggs, so I used 4 flax eggs yesterday. Unfortunately it didn’t rise well and was too moist and a little gummy in the center despite baking it for a few minutes longer. Any tips?

        Reply
  62. Mikasays

    Finally decided to try this for a cookie recipe, since recently eggs have started to sit a bit heavy in my tummy. Worked out well! I will start using this for more stuff (pancakes next, I think)!

    Reply
  63. Kathy Little Brinsonsays

    What a lovely surprise as I stumbled upon your flax egg recipe tonite!! As a Vegan Dedicated to ANIMALS, I am always looking for recipes that cause NO HARM to our Animal Friends! Thank u! Kathy Little Brinson

    Reply
    • Sandrasays

      What harm does eating an egg do to the chcken!? The chicken makes the egg, lays the egg and then the egg has nothing more to do with her! Not eating the chicken is one thing. Not eating the eggs she supplies doesn’t make sense.

      Reply
      • MCCsays

        Because many chickens are horribly mistreated in egg production is one reason. Another is that some of us simply don’t believe in using animals in any way for food or clothing. And there are other reasons as well.

        Reply
      • SMsays

        Sandra,
        Research factory farming for chickens. The chickens are kept in small cages. They get no natural sunlight, their breaks are torn off and no space to spread their wings, all of this torture simply for the mass production of eggs for humans to consume.

        Another part of the egg industry is chick culling. Chick culling is the process of killing newly hatched poultry for which the industry has no use for. Specifically, it is the male chicks that have no use, therefore, the male chicks get thrown onto a conveyor belt and ground up alive.

        That is the harm done to chicken’s by humans consuming eggs.

        Reply
  64. Paulinasays

    Is it okay to just ground the flax seeds myself or is it better to buy them pre-ground?

    Reply
    • Helensays

      It’s actually better to buy them whole and grind them yourself. They tend to go rancid faster if you store them ground. Since I am lazy, I buy pre-ground and store them in the freezer.

      Reply
  65. Catherinesays

    I just made my whole wheat banana muffins with two flax eggs instead of regular eggs. They turned out great and seemed to rise even more than they normally do!!! Score!!

    Reply
  66. Lyndseysays

    Can I use a flax seed egg to bake bread with? I have a son who’s allergic to wheat, eggs and soy so finding a way to make decent bread has been so hard!!

    Reply
  67. Nikki Andersonsays

    Your One Bowl carrot apple muffins calls for 1.5 flax eggs. Can you please tell me how many actual eggs I could use in this recipe?

    Reply
  68. Elliesays

    Hey, I’ve found that whizzing the flax up in a blender really helps to improve the egg-like consistency, it absorbs the air almost like whipping egg whites.

    Thanks for your recipe and love the blog!

    Reply
  69. Thiodore Rosesays

    Hi i was wondering can i make scrabble eggs. My daughter cant eat and she dont like the tofu eggs. We stop buying eggs in the house because of her. My husband cooked the tofu eggs, we like it but she didnt. Can we fry the flaxseed

    Reply
    • Ambreysays

      I don’t think the flax liquid will scramble. It just has properties to help bind ingredients together similar to regular eggs.

      Reply
    • Lottasays

      No, you cannot make scrambled eggs with flax eggs. Try googling chickpea flour scramble though, saw someone making from that, just like they also use it instead of eggs in a quiche… ?

      Reply
  70. TheBeetMamasays

    Thank you for this! I will post a link to this on my blog TheBeetMama.com for one of my recipes! Great ☺️

    Reply
  71. Shannonsays

    Made it today and loved it. The inside was a little moist but I figure when I make itagain I will leave in for fourth mins.

    Reply
  72. Sherensays

    I absolutely love this website!! And how much would be two large flax eggs (for the brownies) ?

    Reply
  73. Barbara Keenersays

    Just came upon your site and love the substitute for eggs. I am excited to try the Flax Egg in some recipes. Looking forward to information in your emails.

    Reply
  74. Angelasays

    Hi, I enjoy using flax eggs and thought I would share this; if you make it ahead of time and let it sit in the fridge for a couple of hrs or over night it becomes congealed, and provides a better binder. I have used it with making doughnuts, pancakes and many others. :)

    Reply
    • gsays

      Thank you for the tip to let it sit overnight. I am planning to make veggie burgers with chickpeas, zucchini tots and need something to bind them, Will try this for sure

      Reply
      • Emilysays

        Freezing probably isn’t a good choice considering it’s just ground flax with water. It’s not that it needs to be cold, but that it needs time to set.

        Reply
  75. Annasays

    I am so happy I discover your blog and certainly I ‘ll try some recipes. Have you ever tryed tangzhong bread you can skip milk eggs and butter so do I for a soft and fluffy bread or buns. Many greetings from Italy.

    Reply
  76. Soumyasays

    Awwsome tip! Iam planning on using this for eggless cupcakes. Is there anything I need to add or subtract that might affect my cupcake moistness levels… ?

    Reply
  77. Kerstensays

    I used it today to coat chicken nuggets before breading. Worked amazing. My kids loved it more than they usually love nuggets.

    Reply
    • Ashwani Garg MDsays

      If you think about it, it would be weird to coat the chicken in its egg, wouldn’t it? Try cauliflower instead of chicken next time, it’s actually very delicious!

      Reply
        • Emilysays

          Nope! Cauliflower pieces coated like nuggets. It’s a pretty popular thing! Search for buffalo or BBQ cauliflower “wings.”

          Reply
        • Lottasays

          No, cauliflower wings. Google “cauliflower 65” for the Indian version of this (they have chicken 65 etc). The 65 in the name there are different explanations for, one being that the original resaurant where the dish was invented, was in some street #65, one was that the chef was 65 etc… I just love it, it is amazing how much it tastes like chicken! They always fry it though, I have just baked mine. Also made the batter less hot, if I used that much spice, I wouldn’t be able to eat it…

          Reply
  78. Jasonsays

    Can this be used as a “binding” agent for breading? I have a vegan boyfriend and I like to cook more vegan for him and I would like to bread and fry some vegetables like my mom’s old chicken nugget recipe but I am having some trouble finding a vegan substitute for the egg.

    Ps: I am in love with your site. Your vegan recipes and hacks are so great and much simpler than other sites I have seen. Thank you.

    Reply
    • Michaelasays

      I’ve heard that cornstarch “eggs” work well for that purpose, but I’ve never tried flax meal.

      Reply
    • Jessica O'Briensays

      I made a no-chicken nugget recipe and it was the first time I made a flax egg as a batter for the nuggets. This recipe used a bit of flour in their flax egg too. We used coconut flour. It made an amazing batter that the bread crumbs stuck to perfectly!

      For the Batter:
      1 cup unflavored soy or almond milk
      1/4 cup ground flaxseed
      2 tbsp. whole wheat flour

      For the Coating:
      1 cup cornmeal
      1 cup panko breadcrumbs
      1 tsp. paprika
      1/2 tsp. salt
      black pepper to taste

      https://www.connoisseurusveg.com/vegan-chicken-nuggets/

      Reply
    • Lottasays

      Yes, have seen some use it on YouTube and used it myself on some soy meat medallions which I made nuggets from. Worked great!

      Reply
  79. veronicasays

    How do you use chia seeds to make flax egg? Do you have to ground the chia first? And how long should you leave it before using? Thanks!

    Reply
  80. ashley caswallsays

    Love, love, love your website and your recipes!! My sensitivities clash with a few things, so brave ‘ole me has decided to start my own blog. It’s people like you that inspire me!! I’m linking this page to a berry avocado muffin recipe so that my followers will have a vegan option!! Blog on!! ;P

    Reply
  81. Karensays

    Hi! I just wanted to share with you the AquaFaba (Chickpea water) trick

    Vegan Meringue – Hits and Misses! On Facebook please!!

    Keep creating amazing recipes

    Reply
  82. Katesays

    I used this as a substitute for 1 egg in a Betty Crocker sugar Cookie mix, the turned out perfect and delicious! I made 1 slight change, I used 2 Tbsp water and 1/2 Tbsp oil.

    Reply
      • Laurensays

        I’ve made matzo balls with it and it works wonderfully! Make sure not to overcook them as they get a bit slimy on the outside. But otherwise, works like a charm and adds a delicious earthiness and body to the dish.

        Reply
        • Hannah211says

          Hi,
          Do you know how much flaxseed to use for an extra large egg? What might make the difference between a large and an extra large flaxseed egg?

          Reply
  83. Elizabeth Ssays

    I guess it helps. I’ve used them in several recipes. But, not being smart here….seriously, if it doesn’t bind and stiffen, what does it do? Why do we use them and not just leave them out? In what way does the flax egg effect the end result? Thanks for answering.

    Reply
    • Sara L.says

      It *does* bind and stiffen, just not exactly like an egg would. I’ll oftentimes add about a tablespoon of flaxseed meal to oatmeal, and it definitely thickens it, but it does not “gel” or “solidify” unless I let it sit or put leftover in the refrigerator or something.

      Reply
      • Jessicasays

        By let it sit, do you mean by letting the flax egg mix you made sit or the finished product? For how long? I’m making brownies going for thick and chewy here and first time doing this flax egg recipe

        Reply
  84. Ronniesays

    What measurement of flax seeds do you use to get 1 tablespoon of ground flax? I like to grind my own.

    Reply
  85. Stephaniesays

    I made a vegan quiche last week and, while it was really tasty, I found it to lack the congealed texture of eggs. Could I add a flax egg to my recipe to fix this?

    Reply
    • Lottasays

      In place of eggs in a quiche, I have seen that people use chickpea flour, water etc. So here we are talking a different egg replacer than flax eggs. Google “vegan quiche chickpea flour” and I am sure you’ll get a nice selection of recipes!

      Reply
  86. François Saintongesays

    Is it possible to use chia seeds instead, since I’m intolerant to flax? Thanks!

    Reply
    • Alice Kingsays

      This Thanksgiving I made all my sides with your recipes. They tasted great and I will continue to use
      Minimalist baker.com from now on. Thanks!

      Reply