Add the ground flax seed and water to a bowl and whisk well. Let the mixture rest for at least 5 minutes.
When the flax egg looks thicker, you can use it as an egg replacement in recipes. If you don't need to use it right away, you can store it in the fridge for up to 12 hours.
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Notes
Nutrition information is for 1 flax egg. This information is automatically calculated, and is just an estimate, not a guarantee.
You can use ground chia seeds instead of flax seeds, to make a chia egg.
Flax eggs work best in recipes that call for all-purpose or whole wheat flour and don't call for more than 2 eggs. Try them in cookies or brownies where you don't mind a slightly softer, gooey center.
Do NOT use flax eggs as an egg replacement in recipes that call for almond flour or coconut flour. Flax eggs won't provide the structure that chicken eggs do, so they also aren't a great fit for flourless recipes.
See the full post above for more tips on using flax eggs.