How to make Flax Eggs and Flax Egg Recipe + Comparison (2024)

FAQs

Is 1 flax egg the same as 1 egg? ›

Unless otherwise noted in a recipe, I've found that the perfect flaxseed meal to water ratio in a flax egg is 1:3. So, you'll need 3 tablespoons of water for every 1 tablespoon of flaxseed meal in order to replace one regular egg.

If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg!

Nutrient breakdown: The flax eggs have approx. 35 calories, 2.5 grams of fat, 1.5 grams of protein, 0 mg cholesterol, and 2 grams of fiber. One large egg has about 70 calories, 5 grams of fat, 6 grams of protein, 211 mg cholesterol and 0 grams of fiber. Both are healthy options!

In many recipes, 1 flax egg can be used in place of 1 small chicken egg. However, they do not work in every recipe because flax eggs don't bind, stiffen, or rise during baking quite like chicken eggs do. That's why flax eggs don't work well in egg-heavy dishes such as soufflés.

It is a vegan egg substitute made from a combination of ground flax seeds and water. What is the flax-egg ratio? It's a 1:1 ratio, so you need 1 flax egg for every regular egg in a recipe.

Unfortunately, flax eggs don't offer as much structural support as real eggs, and they definitely don't work in egg-focused recipes like scrambled eggs or frittatas.

Allow to sit for a minute or two – using hot water makes the thickening process much faster, and it usually gets to the right (gloopy/gelatinous) consistency in only about one minute. Use it in place of an egg in recipes, it's not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 chicken egg in a recipe.

1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons of water) is equivalent to 1 normal egg. I don't recommend using more than 2 flax eggs in baking. If a recipe calls for more than two eggs, consider using another egg replacement method or a combination of two.

Once you've whisked the ground flax seeds and water, the mixture will still be very watery. But once you let it stand for at least 5-10 minutes, it will thicken and get the gelatinous consistency of a regular egg. The longer you let the mixture sit, the thicker it becomes.

Depending on how the recipe uses the egg, use chia egg when you need more binding, and flax for most other needs.

Is flax egg healthy? ›

Flaxseed provides great nutrients such as Omega-3 fatty acids, fiber, and many important vitamins and minerals such as thiamine and magnesium. Determining whether a flax egg is “healthier” than a regular egg is really dependent on your eating patterns and preferences.

The gelatinous nature of flax eggs helps emulate the binding action of eggs. They also add moisture, ensuring that your baked goods remain tender and don't become too crumbly.

There are different philosophies about how much flax meal you need to substitute for one egg. A large egg has about 1/4 cup of volume, equal to 4 Tablespoons, and is 75% water. For this reason most recipes suggest using 3 T of water and 1-2 teaspoons of flax meal as a replacement for one egg.

Unlike real eggs, flax eggs soak up moisture during the baking process. In quick breads (like cornbread) and cookies that's okay. You may get a denser or drier texture than usual, but you'll still have a tasty baked good. (Just be sure not to overcook.)

Flaxseed has been used as a replacement for eggs in baking for many years, and it actually tastes pretty good. It is similar to regular ol' eggs in texture and flavor. Some people also use it as an ingredient in paleo-friendly baking recipes because of its high level of fiber and omega-3 fatty acids.

Just Egg resembles real liquid eggs with its golden color. The product's ingredients include water, mung bean protein isolate and canola oil, plus a variety of spices, natural flavors and thickeners to yield an egg-like texture. (Mung bean is a legume.) A 3-tablespoon serving of Just Egg equals one egg.

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads. This substitution won't impact a recipes' flavor profile the way egg substitutions like mashed banana or flaxseed might.

flax seed does an awesome job at gelling up when it is combined with water, emulating the 'gel' and binding nature of a traditional egg in vegan baking recipes. The flax seed egg also gives back the correct amount of moisture to recipes, ensuring that your vegan baked goods don't get too dried out or crumbly.