Eggs are a very common ingredient in baked goods, dressings, casseroles, and bread. They often act as a binder to help things hold their shape, a leavening agent to rise, or sometimes even to add moisture.
Using eggs in baked goods is expensive and not inclusive of every diet, but omitting the egg completely is not usually an option as it compromises you end result.
So I’m here to tell you there is a great alternative. Flaxseed meal can be used to make an easy egg replacement in certain situations. Let me break it down for you.
All About Flax Eggs
When To Use Flax Eggs
Substituting a flax egg is your best solution when the egg is being used in a recipe as a binder. This means you do not want to use a flax egg for dishes that need to rise significantly (i.e. cakes and bread).
Flax eggs are very useful in recipes like muffins, black bean burgers, and pancakes. They will hold your dish together perfectly!
How To Make Them
It’s as easy as combining 1 tablespoon of flaxseed meal with 2 tablespoons of water and letting it rest in a cool environment. If you stick your flaxseed and water mixture in the refrigerator, it will be ready for use in just 5 minutes!
1 tablespoon of flaxseed meal in 2 tablespoons of water is equivalent to 1 large egg. If a recipe is calling for 2 eggs, use 2 tablespoons of flaxseed meal and 4 tablespoons of water. Just remember, it’s best when substituted for eggs used as a binder, not as a rising agent.
Okay, you’ve got the skinny on flax eggs. You know what they are and how to use them. So, let’s put your new knowledge to work!
Flax Eggs: How and When to Use Flax as an Egg Substitute
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 tablespoon flaxseed meal
- 2 tablespoons cold water
Instructions
- Stir together flaxseed meal and cold water until combined.1 tablespoon flaxseed meal, 2 tablespoons cold water
- Allow mixture to sit in the refrigerator for 5 minutes until it firms up.
Pro Tips
- Flax “eggs” are best used as binder. Substitute this recipe for 1 egg in any dish that uses eggs as a binding agent.
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