As far as names go, “flax” eggs aren’t too descriptive in the eyes of a home cook — but they’re actually a magical substitution for eggs in your baking and cooking. Whether you’re looking for a vegan baking substitute, or are trying to make your favorite baked goods allergy-friendly for friends, flax eggs are the easiest solution you can imagine. For some, making flax eggs is a new way to experiment with different ingredients — a flax egg consists of just two ingredients (yes, really!). You’ll be combining ground flaxseeds and water to create your “egg” at home. Just as they are super quick and easy to prepare for first-timers, you’ll notice they’re highly versatile and may be called for in a myriad of your favorite vegan dishes. You can incorporate them into muffins, breads, pancakes, cookies, and all of your baking needs.
What is a flax egg?
A flax egg is a combination of close to equal parts ground flaxseed and water. Flaxseeds are often used as a nutritious “superfood” powder known for its high levels of protein, fiber, and omega-3 fatty acids, plus they’re great for digestion. Flaxseeds are also vegan, gluten-free, and paleo-approved. When ground up and mixed with water, flaxseeds can form a “gluey” substance that has a similar consistency to egg whites, which is achieved when they are mixed into water.
While it may not offer identical structural support that an egg can impart in a baking recipe, flax eggs are a manageable substitute for most baking recipes. In theory, you could cook these on their own, but there’s really not a ton of flavor; flax has a very seed-y, fiber-y profile, so cooking a flax egg on its own is not the most flavorful creation. Because you’re incorporating a flax egg into doughs and batters, the subtle flavor of flax is typically masked by whatever else is in the batter.
If you don’t have flax seeds, you can also make a “chia egg” consisting of ground chia seeds and water, which will perform just like a flax egg. If you have whole flax seeds or chia seeds, make sure to grind them up in a spice grinder or food processor before using them. Without grounding them, their hydroponic properties (AKA, their ability to absorb water) are not as pronounced.
How are flax eggs used in the kitchen?
Flax eggs make for a great substitution in most baking recipes because they can provide a subtle structural boost. The ratio of ground flax to water is roughly 1:2, and about 1 tablespoon of flax mixed with about 2 tablespoons of water is equivalent to one large egg. The resting time is essential for the structure of the flax egg to take shape, so make sure to add a 10- or 15-minute buffer into your bake time.
Can I swap eggs for flax eggs?
It’s important to note that you can’t always substitute an egg for a flax egg. If a recipe calls specifically for whites or yolks, like a meringue or a custard, then you cannot substitute a flax egg. Those desserts derive all of their flavor and texture from eggs, whereas flax eggs only provide a milder form of structure, so you’d miss out on rich flavor as well as super firm structure. Typically, it is best to substitute a flax egg when the original recipe calls for only one egg. If it calls for two or more, it may be more difficult to sub a flax egg.
Recipes that call for flax eggs:
You can find flax eggs in a myriad of baking recipes. Everything from quick breads to brownies to cakes, pancakes to muffins, cookies to scones; there are a lot of ways to get creative with your flax egg. You can even incorporate them into savory recipes like veggie burgers, fritters, or patties, which will help to keep them structurally sound. Because its flavor is so subtle, the flax egg will be masked by the savory components of the dish. Keep in mind that flax eggs don’t taste like eggs, they just provide structure in the same way that eggs do. This means that you should not try to fry, scramble, or hard boil them the way you would with a chicken egg.
How to perfectly store flax eggs at home:
Flax eggs should be mixed into doughs and batters and baked as the recipe instructs. They should not be consumed raw (it’s not harmful, just unpleasant) and they should not be used in recipes that call for 2 or more eggs. You can make them up to a day in advance, storing them in an airtight container in the fridge.
How to make a flax egg:
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Source : Goodhousekeeping
