Let’s talk about flax eggs! We’re living in a strange alternate reality where flaxseed is often easier to find than actual eggs. Flax eggs, made simply with ground flaxseed and water, are a pantry-friendly substitute that just might save you a trip to the store. In fact, you can also make chia seed “eggs” using this technique, if you have those on hand.
If you’re vegan or have an egg allergy in your family, you may be well familiar with flax eggs already. I didn’t invent them and I don’t know who did, but I’ve learned a lot about them over the years.
I’ve been guilty of referencing flax eggs as a substitution option without providing more detail. Now, I can link to this page so you’ll know what the heck I’m talking about. Today, you might learn more than you ever wanted to know.
Flax eggs work well when they’re a small component in baked goods, pancakes, and other flour-based recipes. Flax eggs yield a “gluey” substance similar to egg whites, which helps bind ingredients together. They also contain some fat, like real yolks do. As a bonus, they also offer some fiber, which you won’t find in real eggs.
Unfortunately, flax eggs don’t offer as much structural support as real eggs, and they definitely don’t work in egg-focused recipes like scrambled eggs or frittatas.
Flax eggs are an imperfect substitute, but in the right recipe, they can work great!