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How to Make a Flax Egg

A simple quick and easy egg replacement called flax eggs for all your vegan needs
Course Extras
Cuisine American, British
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 53kcal
Author Charla


  • 1 tablespoon of flaxseeds
  • 3 tablespoon of hot water


  • Add your whole flaxseed to a spice/coffee grinder.
  • Mill the flax into a fine consistency.
  • Add the hot water to the flaxmeal and stir so it is combined evenly
  • Leave to rest for about 5 minutes (you can leave for longer if you wish) during this time the mixture should have turned gelatinous and that is your egg


  • Hot water. While some people make their eggs" using cold/warm water I highly recommend using HOT water. This congeals a lot quicker and virtually eliminates any waiting time.
  • Only make the amount of flax eggs that you need at any give time.
  • DO NOT quantify in bulk at all.
  • DON'T go over 3 "eggs". Recipes that call for more than 3 vegan eggs need to be revised and adapted with using other ingredients. Keep your usage within a maximum of 3.
  • For best results use for fairly simple recipes i.e cakes, muffins, pancakes etc.. pastries/quiches are a NO NO.
  • It's okay to use brown or golden flaxseed, both work just fine.
  • It's better and more nutritious to use whole flax and mill it using a coffee/spice grinder.
  • Be sure to stir your "egg(s)" before using/adding to a recipe.
  • DON'T use flax flour, only whole flax or flax meal as a secondary option.


Calories: 53kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 81mg | Fiber: 3g | Sugar: 1g | Calcium: 26mg | Iron: 1mg