Replaces eggs in baking

Flax egg: how to make it and when it works

Quick answer

1 egg: 1 tbsp ground flaxseed + 3 tbsp water
Rest: 5 to 10 minutes, until it gels
Chia egg: 1 tbsp chia seeds + 3 tbsp water, rested 5 to 10 minutes
Job it does: binds and adds moisture; it does not rise or whip

A flax egg is ground flaxseed stirred into water. After a few minutes it turns into a thick gel that binds a batter much like a beaten egg. It is cheap, it keeps, and it is the easiest egg swap for everyday baking.

Why it works

Flaxseed has a soluble fiber in its coat that swells in water and turns slippery and sticky. That gel holds crumbs together and keeps them moist. It cannot trap air, though, so it does nothing for rise. If your recipe needs lift, add a little extra baking powder or use baking soda with vinegar.

Flax or chia

	Flax egg	Chia egg
Per egg	1 tbsp ground flaxseed + 3 tbsp water	1 tbsp chia seeds + 3 tbsp water
Rest	5 to 10 min	5 to 10 min
Taste	mild, nutty	very mild
Looks	brown flecks	dark specks (white chia hides them)

نصائح

Grind a small batch at a time and keep it cold.
Mix the flax egg first, then prepare the rest, so it has time to gel.
For more than two eggs, or a cake that must be light, use aquafaba for part of the eggs.

How to make a flax egg

You need: 1 tbsp ground flaxseed, 3 tbsp water.

Put 1 tablespoon of ground flaxseed in a small bowl. Grind whole seeds first in a spice grinder or blender.
Stir in 3 tablespoons of water.
Leave it for 5 to 10 minutes, until it turns thick and gel-like.
Add it to the batter where the recipe adds the egg. For two eggs, double both amounts.

When it works and when it fails

Works well

Muffins, quick breads, brownies, cookies and pancakes
Veggie burgers, meatballs and fritters, where it holds the mix together
Recipes with one or two eggs

Fails or disappoints

It does not rise or whip, so it cannot replace whipped whites or meringue
Weak where eggs are the structure: soufflé, angel food cake, custard
It adds a nutty taste and brown flecks, which show in pale cakes
Whole seeds do not gel; the seed coat has to be broken

Questions

What is the flax egg ratio?

1 tablespoon of ground flaxseed with 3 tablespoons of water replaces one egg.

Can I use whole flaxseeds?

No. Grind them first. The gel forms only when the seed coat is broken.

Is a chia egg the same?

It works the same way: 1 tablespoon of chia seeds with 3 tablespoons of water, rested 5 to 10 minutes. It leaves darker specks.

How do I store ground flaxseed?

Ground flax goes stale faster than whole seed. Keep it airtight in the fridge for about 1 to 3 months or in the freezer for 6 to 12 months, or grind it fresh.