Flax “eggs” are an easy vegan egg substitute. They’re a great baking alternative for vegans and for those who have allergies and must follow an egg-free diet.
You can make this vegan egg substitute using flax seeds or chia seeds. I think chia seeds provide the most neutral flavor when compared to flax seeds, but ground golden flax seeds (pictured above) might visually blend into baked goods a bit better. Because they are so similar, I’ll use ground chia or flax “eggs” interchangeably in recipes, depending on whichever is most convenient in my pantry.
To prepare a flax or chia egg, simply grind the seeds in a coffee grinder. It’s not uncommon to find bags of already ground flax seeds at the grocery store now (I’ve seen them at Trader Joe’s and Costco) so you maybe able to skip this step if you buy it pre-ground.
For each egg, combine:
- 1 tablespoon of ground seed (measure after grinding!)
- 3 tablespoons of water
Stir well, and allow the mixture to set for about 10 minutes.
- 1 tablespoon ground flax or chia seeds
- 3 tablespoons water
- Whisk together the ground seeds and water until well combined, then place in the fridge to set for 15 minutes.
- Use as you would an egg in many of your favorite baking recipes.
Per egg: Calories: 58, Fat: 3g, Carbohydrates: 5g, Fiber: 4g, Protein: 1g
How do you use flax or chia eggs in baking?
In recipes that call for just 1 or 2 eggs, a flax or chia egg can usually replace regular eggs– especially in recipes that call for all purpose or whole wheat flour.
If recipes call for more than 2 eggs, chia and flax eggs will not produce the best results. The center is usually more gooey and will not rise the way a recipe made with real eggs would. I would not use this vegan egg substitute in recipes calling for coconut flour, or in any sort of soufflé recipe.