How to Make a Flax Egg

If you’re new to vegan baking or looking for egg substitutes, you may have heard the term “flax egg.” But you won’t find it in your store’s plant-based substitutes section. This funny-sounding term actually refers to a simple egg replacement that is easy to make at home. 

A flax egg is a vegan substitute for a chicken egg made with ground flaxseed or flaxseed meal and water. When the mixture is allowed to sit, it thickens into a gel-like texture that can be used to replace the binding effect of eggs in baking, or in certain savory recipes like meatballs. 

How exactly does this trick work? Flaxseeds have an outer coating that contains a substance called mucilage, a gummy material that thickens when mixed with water. This allows the seeds to bind ingredients together in recipes, much like an egg would.

Here’s everything you need to know about making and using this beloved vegan substitute.

How to make a flax egg

Making a flax egg at home is simple: All you need are flaxseeds, water, and a few minutes. 

1. Combine one tablespoon of ground flaxseed or flaxseed meal with three tablespoons of warm water in a small bowl.
2. Allow the mixture to stand for 10 to 15 minutes until it thickens, then give it another whisk. Once thickened, it is ready to use as a one-to-one replacement for eggs.

You can store flax eggs in the fridge, in an airtight container, for up to two days. Store any leftover flaxseed meal in an airtight container in the fridge, where it will stay good for up to three weeks; you can also freeze it for up to three months. 

Tips for grinding flaxseed

This recipe calls for ground flaxseed, which is also sold in bags called “flaxseed meal” at the grocery store (it’s usually near the flour or grains). If you buy whole flaxseeds, you can grind your own. Here’s what to do: 

1. Place one cup of flaxseeds in a high-speed blender or electric coffee grinder.
2. Blend on high for a few seconds until fully ground. You’ll have 1 ½ cups flaxseed meal.

How to use flax eggs

Flax eggs work best as egg substitutes in baked goods like cakes and cookies, or savory recipes that need a binding agent, such as meatballs. While I’ve found that using a flax egg doesn’t significantly impact the flavor of recipes, your baked good or dish might taste a little less rich without the fattiness of the egg yolk. In my experience, it also can result in baked goods with a texture that is slightly more crumbly than if you had used a chicken egg. Here are a few ideas: