How To Make Flax Eggs (or Chia Eggs)

Flax “eggs” are an easy substitute in most recipes calling for just one or two eggs. They’re a great option for vegans and those allergic to chicken eggs.

To prepare a flax egg, simply grind some flax seeds, or chia seeds, in a coffee grinder.

Note: Freshly ground seeds work best, over the store-bought milled variety.

For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.

Stir well, and place in the fridge to set for 15 minutes.

After 15 minutes, the result should be a sticky egg-like substitute.

How To Make Flax Eggs (or Chia Eggs)
Serves: 1 egg
A quick and easy egg replacement, featuring freshly ground flax or chia seeds.
  • 1 tablespoon ground flax or chia seeds
  • 3 tablespoons water
  1. Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.
  2. Use as you would an egg in many of your favorite baking recipes.

Use as you would any egg, and enjoy!


  1. says

    Oh my… that looks, well, really unpleasant actually! LOL But I’m sure it’s a wonderful egg substitute.
    When you cook with it, what’s the texture like? Do you get little bits of chia/flax throughout your dishes like putting say, poppy seeds in?

    • says

      It’s not the same texture as, say, a poppy-seed muffin. Since the chia and flax are finely ground, you get a hint of their flavor, but only a little extra fiber in the baked goods… not a crunchy texture or anything.

  2. Deirdre Wallace says

    Thanks for this tip.

    I used it in a coconut and banana bread recipe and it worked perfectly.


  3. Antonio Spellman says

    Do you find that egg replacer is suitable? I have used it before and nothing seems to be wrong however this seems more natural (egg replacer has tapioca flour and potato starch)

    • Megan says

      I’ve heard that pre-ground flax isn’t quite as effective as the fresh stuff, but I use the pre-ground version a lot– and I think it works just fine! I like to keep ground chia seeds stored in my fridge to use as eggs or for a quick chia pudding. Once they’re ground, I’d definitely keep them in the fridge so they don’t go rancid.

  4. Megan says

    I made a banana bread today using flax seeds and it was a major fail :( the bread was all going inside.
    I didn’t put the flax/water mixture into the fridge. Could that have been why recipe didn’t turn out?

    • Sheridan says

      Vegan banana bread is a hard one to make to have it set up and not be gooey in the center. I have tried using egg substitutes with no success. I haven’t tried the chia/flax egg but will try this. I have a feeling it won’t work though. I don’t think you not putting it in the fridge had any bearing on it.

  5. Sonja A. says

    I love flax seeds. I buy both the pre-ground and whole seeds. I used them tonight in cornbread and it was awesome. The nutty flavor of the flax was perfect in cornbread. I didn’t ground them I just used the golden ground flax seed I had in the fridge and it worked perfect. Will have to try fresh ground and see the difference. Thanks;-D


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