Made with only two ingredients, this flax egg substitute is vegan, gluten-free, paleo, and whole30 friendly. Also great if you want more fibre in your diet! Flax eggs can be used in the same way as chia eggs and are an excellent vegan alternative.

Looking to get into more vegan cooking and baking? Start with the basics: how to cook beans in the oven, my basic granola ratio, and nourishing vegan bone broth.

Ground flax seed mixed with water in a small jar, top down view.
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Ingredients

Flax egg ingredients with labels.

Ingredient Notes and Substitutions

  • Flax seed: I prefer to grind my own flax because the ground flax in the store is so often rancid. If you don't have a machine that can grind it, buy it pre-ground.

How to Make a Flax Egg

Flax egg steps 1 and 4, grinding flax and mixed egg.

Step 1: grind the flax seed into a fine powder in a dry ingredient safe blender, small food processor, or coffee grinder.

Step 2: mix the water and ground flax together and set aside for a few minutes to gel.

Top Tips

  • Do a sniff test: if your flax has gone rancid, you'll be able to smell it. Flax seed has a slightly oily scent (some find that it smells a little fishy) and that's normal, but if it's rancid, it'll smell unpleasant.
  • Let it rest: the flax egg needs a few minutes to thicken and allow the flax to absorb the water.
  • Stir very well: you don't want any dry bits in the egg, so be sure to mix the water in really well.

How to Store

Store whole flax seeds and ground flax meal in the fridge or freezer as they have a high risk of going rancid at room temperature. Ground flax will last in the fridge for up to 3 months, and in the freezer for up to a year. Whole seeds can be kept in the fridge for up to 6 months.

When to Use Flax Eggs

While it's best to start off with a vegan recipe in the first place, if you want to try subbing it in an egg recipe, you can start here:

  • Flax eggs are a good option in recipes where another rising agent, like baking soda or baking powder, is used.
  • Dishes that are already fibre-forward, like baked oatmeal and whole grain muffins work well.
  • They work well in most quick breads and muffins, and can be used in some cookies, like these vegan gingerbread cookies or vegan carrot cookies.

When Not to Use Flax Eggs

  • Flax eggs aren’t great in recipes where eggs play a pivotal role, like meringues or egg custards.
  • Don’t use a flax egg when you don’t want the fibre to be visible. Because flax eggs add tiny specs of flax to your dish, be sure this isn’t a problem (like for a white cake).
  • They also aren’t useful where eggs provide most of the leavening (in a Dutch baby or angel food cake, for example).

FAQ

What is a flax egg?

A flax egg is simply a mixture of ground flax seed and water. It's used in vegan recipes to replace egg, and acts as a binding agent.

How much flax egg equals 1 egg?

This recipe makes the equivalent of one egg. You usually need 3 tablespoons water and 1 tablespoon flax to replace a standard large egg.

What can I use instead of a flax egg?

If you don't want to use flax for vegan recipes, you can use a chia egg instead with no other changes needed.

If you make this Flax Egg or any other vegan staples on Wholehearted Eats, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more WHE, follow along on Instagram or subscribe for new posts via email.

Recipe

Ground flax seed mixed with water in a small jar, top down view.
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5 from 1 vote

Flax Egg

Made with only two ingredients, this flax egg substitute is gluten-free, paleo, and whole30 friendly. Also great if you want more fibre in your diet!
Prep Time5 minutes
Total Time5 minutes
Servings: 1 egg
Author: Sophie

Equipment

  • Measuring spoons
  • Container for mixing

Ingredients

  • 1 tablespoon ground flax seed
  • 3 tablespoons water

Instructions

  • Combine ingredients in a bowl. Stir to combine. Let sit for five minutes so the flax can absorb the water, before using. Use as you would chicken eggs in some recipes.
    1 tablespoon ground flax seed, 3 tablespoons water

Nutrition

Serving: 1g | Calories: 35kcal

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