Ever wonder how to make flax eggs? Today I have a fun flax egg recipe and a comparison chart so we can spot the differences between conventional chicken eggs and their flax egg counterpart!
If you’ve stalked my last few adventures in baking, you’ve probably noticed that I’ve been batting for the flax egg team lately.
I’m quite the fan!
So far they have complemented every recipe I’ve used them in and their ability to turn from finely ground seeds to an eggy consistency still amazes me. I might have to try them as the “glue” for my veggie burgers next!
UPDATE: I’ve been adding flax eggs all my veggie burger recipes and I’m head over heels in love! Try it!
Flax Egg Recipe
To make a flax egg, scoop 1 tablespoon of ground flax into a small bowl and slowly add 3 tablespoons of water, whisking as you combine.
Place in the fridge for a minimum of 15-20 minutes or an hour if you plan ahead.
Once it reaches an eggy consistency you’re ready to go!
The same formula works for chia seeds as well if you have those on hand. They’re gloriously interchangeable with the water-to-seed ratio
Both flax and chia eggs make a fabulous binder for both sweet and savory recipes, especially baked goods. Just don’t expect to sit down with a big plate of scrambled flax eggs for breakfast… I’m certain that might be a tad odd, even for me!
Always the scientist, I decided to do a little nutrition analysis.
Flax eggs vs Chicken eggs:
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!
I love that the flax eggs contain half the fat and calories and also how they add fiber plus that little something extra to my baking adventures with fruit and veggies. Ok *and* with chocolate. There, I said it. CHOCOLATE.
“Mufasa! Oooooh say it again!”
Save calories in one place so you can tack them on where it counts, right? I should be using avocado or olive oil as an example but I know most of you heart the sweet stuff so… chocolate it is!
Coincidentally, I’ll be back later today with the flax-friendly chocolate recipe I’ve been teasing your brains out with for the last week. I wanted to make one last batch to unleash on my friends before posting it and I’m ridiculously giddy with the results. I will never ever be able to forget the image of the queen of fitness herself (Love you Shauna!) stuffing her face with this seconds before Zumba class.
Since a few of you have asked, here’s a collection of recipes I’ve used flax eggs in:
- Quinoa Black Bean Veggie Burgers
- Whole Grain Zucchini Bread
- Buffalo Chickpea Burgers
- Fluffy Flax Bread
- Butternut Black Bean Burgers
- Dark Chocolate Chip Banana Bread
- Black Bean Burgers
- Chipotle Pumpkin Veggie Burgers
- Browned Butter Banana Bread
- Mexican Veggie Burgers
- Sweet Potato Chickpea Burgers
The options really are endless!
- 1 TBSP ground flax meal
- 3 TBSP water
- To make your flax egg, scoop 1 tablespoon of ground flax into a small bowl and slowly add 3 tablespoons of water, whisking as you combine.
- Place in the fridge for a minimum of 15-20 minutes or an hour if you plan ahead.
- Once it reaches an eggy, gelatinous consistency you’re ready to go!
If you get a chance to try this flax egg recipe out, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation.