How to make Flax Egg: Flax Egg Recipe + Comparison

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 flax egging all my veggie burger recipes and I’m head over heels in love! Try it!

Fun with Flax Eggs! 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 [not my forte]. 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.  

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:

A nutrition breakdown on the differences between eggs and flax eggs, and how to whip one up at home with this easy flax egg recipe as a baking substitute!

Both are healthy options!

I love that the flax eggs contain half the fat/calories and 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!

and veggies.

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.

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Comments

lindsay cotter

i love using flax eggs! more moisture. Yummy to my tummy, right?

Danielle @Clean Food...

Can’t wait for the recipe looks delicious! I love your photoshop fun 🙂 I really need to figure out how to do that ASAP! Always looks so neat! 

Trisha

I’ve used flax “eggs” in cookies before & did none of this refrigeration business. Who plans ahead like that?! I can hardly remember to set out my butter to bring it to room temp, let alone make my eggs ahead of time! 😉
I’ve used applesauce in place of butter but not eggs. I’ve used bananas in place of eggs but you can definitely taste the banana flavor.

kim

I’m looking forward to that recipe – that looks really good!  I’m also forwarding this post on to my nutritionist son – I’m really intrigued by the flax egg thing.

Talia@BiteSzWellness

You are such a tease!! I would love to experiment with flax eggs!

cragsandveggies

That brownie looks delicious! I regularly replace eggs with applesauce and yogurt to keep baked goods moist!

PESSA

whaaat haaave yoooou doooone heeeeere!! dang that looks good. take those pesky nuts off of there and I’ll devour the entire thing. 😉

I have always been more of a chia egg fan, but for the last few months my flax eggs are getting more play. they like it, I like them.

thechimes

Thank you so much for posting this! I’ve been curious about flax eggs and I’m also glad to find out that they’re GF. 

Dixya Bhattarai

Flax eggs are always great replacement and i use them on regular basis for baking! And btw those brownies look delicious.

jules0321

Hey lady! I can’t wait to try that! Are the measurements you gave equivalent to one egg?

Shauna Bayes

SUPER yummy. Can’t wait to try to make it myself… or steal more of yours sometime.  =]

Shauna Bayes

SUPER yummy. Can’t wait to try to make it myself… or steal more of yours sometime.  =]

Shauna Bayes

So… I suck at this whole comment thing. lol. And it won’t delete the first one. You know me… special. 

Lacey @ Life Hands You Limes

I use flax eggs all the time! I tend to not think ahead at all though, and I have found that putting the flax and water together in a little bowl and then microwaving it for a little bit gives it that same eggy consistency in a few seconds (it cooks like oatmeal). I actually did my science experiment in class last year as baking a bunch of cupcakes and using different egg replacers (flax, banana, and ener-g) and seeing how the kids noticed any changes. But my favorite is to use extra baking powder and vinegar, it gives it that super fluffy boost!

Robyn :)

I have used applesauce and bananas in recipes in place of eggs and they came out really good.  I have heard about using flax and water, but have not tried it, yet

Cat @ Your Momma

I am team chia eggs! quicker! Omegas! Also, is that the chocolate monstrosity? 

Liziheartvegetables

I like using flax eggs because I always have flax eggs in my cabinet but not always eggs in the fridge! haha

Jenn @ Peas and Crayons

Skankaluffagus, flax has omegas too! Plus I put chia on everything, I need to give flax some love. But since you mentioned it… I will try a chia egg =)

Totes the chocolate monstrosity. You love it.

Jenn @ Peas and Crayons

Yup yup! 1T ground flax + 3T water + refrigeration = 1 flax egg!

Ellenbcookery

This is news to my ears!  My daughter is allergic to eggs.  Thanks for the info.

Jenn @ Peas and Crayons

Happy to help!! <3 I can’t believe I went so long without making them! LOVE em!

Jenn @ Peas and Crayons

Anytime schnookums! I’m so happy I started using them! I haven’t had a bad experience yet! =)

Jenn @ Peas and Crayons

But they’re so PRETTY! =) I’m a walnut junkie — I really need to lay off them so I stop scaring my anti-walnut readers. and you! wouldn’t want to offend my principessa!

I have been meaning to try chia eggs too – they’re on the list of experimentations! whoo!

Jenn @ Peas and Crayons

oh yeah – that banana taste/flavor is STROOOONG! Its really good in some baked goods though! I’m with ya on the lack of planning ahead – butter and I fight so often I try to exlude it in my recipes simply b/c I have to wait for it to reach the right temp? pshh! no thanks! 😉

Alex

I’ve never tried replacing eggs in a recipe because I love eggs, but I’ve replaced sour cream and/or oil with Greek yogurt and applesauce. Worked like a charm!

Meghan@cleaneatsfastfeets.com

Mufasa, Mufasa, Mufasa.

Meredith

Yep, I’ve tried a bunch of these!  Flax eggs I did for a while, I’ve also learned that applesauce can sub in for OIL, and yogurt for butter/fats… sometimes. Depends on the recipe but these actually work fairly well, using non-fat-free yogurt.  Definitely good to have options! 

Jamie

I love using flax eggs and use bananas and applesauce a lot to sub for oil.  I love all your fun photoshop photos.  Makes me want to get photoshop!

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