Flax Egg Recipe: How to Make a Flax Egg for Vegan Baking

A flax egg, or flaxseed egg, is a common vegan egg substitute used in many vegan baking recipes. The combination of a few tablespoons of water and ground golden flaxseeds creates a gelatinous substance that you can use to accommodate an egg allergy or a diet free from animal products.

Like aquafaba and applesauce, flax eggs act as a binding agent in place of real eggs, providing delicate structure to baked goods. As an added benefit, flax is rich in dietary fiber and a good source of omega-6 and omega-3 fatty acids.

Depending on the recipe, flax eggs can mimic the viscosity of egg whites quite well. It’s best to use flax eggs in quick breads like banana bread, zucchini bread, or cornbread; breakfast favorites like vegan pancakes or waffles; or cookie recipes like vegan brownies and chocolate chip cookies. You can also use flax eggs in sweet fillings, as seen in this recipe for vegan pecan pie.

Flax eggs are ineffective in recipes based entirely on eggs, such as omelets, breakfast scrambles, or meringue. (For an egg-free meringue, try aquafaba, which will whip up into similarly fluffy peaks.)

Here are some tips to consider when swapping flax eggs for regular eggs:

1. 1. Make your own flax meal. If you only have whole flaxseeds on hand, it’s easy to grind your own flax meal. Simply place the whole seeds in a clean coffee grinder and pulse until they form a delicate, flaky powder. Alternatively, use a food processor for larger batches.
2. 2. Swap flaxseeds for chia seeds. Use chia seeds or ground chia in place of flax meal to create a chia egg, which thickens in the same way when combined with water. Though the flavor is distinct from flax (which has a nuttier character), the overall effect will be the same. Learn more about chia seeds.
3. 3. Use flax eggs right away. Use flax eggs immediately for best results. To keep whole flax seeds and ground flax meal fresh, store any opened bags in sealed containers in the freezer.