by Olena

How to Make A Flax Egg

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Olena Osipov
5 from 1 vote

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How to make a flax egg in 15 minutes with the perfect flax egg ratio, and two ingredients: ground flaxseed and water! The result is a simple, versatile vegan egg substitute and binder for all sorts of baked goods and recipes!

You can also make this recipe with chia seeds when you’re not too busy whipping up batches of chia pudding, chocolate chia pudding, or banana chocolate chia pudding!

How to Make A Flax Egg Replacer

I rarely go a week without experiment with a new healthy bake in the kitchen (or enjoying a beloved family favorite like my healthy zucchini bread, banana muffins, and healthy lemon bars). However, with an increase in plant-based lifestyles and vegan readers (as well as being sensitive to those with egg allergies), I’ve found myself adding notes on how to veganize the majority of the new baked recipes that I’m posting – largely with the use of vegan egg substitutes like applesauce, chia eggs, and flax eggs! Which is why it’s the perfect time to post this method on how to make a flax egg!

As a healthy baker, I’m used to experimenting with alternative ingredients in my kitchen. Whole wheat and sprouted spelt flour have become my go-to ‘all-purpose flour’ options, with almond flour working its’ way up the ranks. Oil and butter are often replaced by applesauce or yogurt, and even the eggs are often replaceable with the likes of a chia or flaxseed egg substitute!

While not a perfect replacer, the flaxseed egg substitute can work as a binder and add moisture found in a regular egg. While your baked goods won’t be quite as fluffy and risen, this egg replacer makes impressive results. Plus, it’s so simple to prepare with just two ingredients- and it’s a great ‘hack’ to know even if you’re not vegan and have just run out of eggs (it happens!)

And, if you’re interested in trying some naturally egg-free vegan recipes, then you might like these healthy chocolate coconut balls, no-bake peanut butter pie, coconut mango ice cream, avocado mint fudge bars, and peanut butter oatmeal bars!

Why This Flax Egg Recipe Works?

  • This flaxseed egg substitute requires just two ingredients for a fail-proof method!
  • It takes just 15 minutes to prepare from scratch, with practically a minute of hands-on prep!
  • Flax seeds are relatively low-cost and easy to source – available in most grocery and health food stores.
  • The seeds are also packed with nutrients, Omega-3 fatty acids, and contain some protein.
  • Flax seeds can reduce harmful LDL cholesterol levels, lower blood sugar levels, and even reduce inflammation.
  • They are also packed with fiber, meaning the flax egg can help to aid digestion and bowel health.
  • The resulting flaxseed egg substitute can work in several types of recipes including cookies, cupcakes, quick breads, and pancakes!
flaxseed egg substitute

Ingredients for Flaxseed Egg Substitute

  • Flaxseed: You’ll need ground flax seeds (also called milled flaxseed). You can buy it pre-milled, called flaxseed meal, or grind it at home (read the recipe notes section). You can use golden or brown flaxseed but note that brown flaxseed egg substitute can impact the color of your baked good.
  • Water: All you need is regular water. Use filtered water if you’d prefer, but it’s not necessary.
flaxseed egg substitute ingredients

How to Make a Flax Egg

Flax Egg Ratio

Having experimented with two options, I’ve found that the best flax egg ratio is 1:2.5! This is 1 tablespoon of ground flaxseed to 2.5 tablespoons of water. While three tablespoons will technically work, the slightly lower amount makes for a stickier, thicker ‘egg,’ which I’ve found works better in baked goods.

  • Mix the ingredients: Combine the ground flaxseed and water in a small bowl and whisk well (or stir with a fork). Increase the amounts based on how many flax eggs you require.
  • Allow to rest: Set the bowl aside and allow it to sit for 10 minutes, or until the mixture is gelatinous and thick, with a ‘gloopy’ consistency.

Your flax egg is ready! You can now use it in various baking projects, including muffinsquick breadsimple cookies, and pancakes!

Once prepared, I prefer to use the flax egg immediately. However, it can be stored in an airtight container in the fridge for between 1-2 days, if needed.

Egg Replacement Options

This flax egg ratio also work identically with chia seeds;

Chia egg: Combine 1 tablespoon of ground chia seeds with 2.5 tablespoons of water and allow to rest until thick and goopy.

Note that I’ve found that chia seed eggs are harder to ‘disguise’ in baked goods when they have subtler flavors (like vanilla). However, they work well in flavor-packed options like anything chocolatey or recipes that use flavorful flours.

Tips for Best Flax Egg Replacer Results

  • Brown vs. Golden flax seeds: Either will work, though brown flaxseed eggs may impact the color of your bake (i.e., when making vanilla cupcakes or something else light).
  • To grind flaxseed at home: You can either use a coffee/spice grinder (best for smaller amounts) OR add the amount (larger batches needed to work best) to a high-speed blender/food processor and grind into a powder. Be careful not to over-process, or it can become a paste. Note that one tablespoon of whole seeds makes about two tablespoons of ground flax meal.
  • Make sure to mix the flax egg first: If you try to add the ground flax and water separately to a recipe and are expecting the same results, you’re going to be disappointed. Instead, you need to combine them into the gelatinous mixture BEFORE adding to the baked good.
  • Expect less volume and rise: Remember that recipes with flax eggs do not rise as much as with real eggs – it’s normal as they aren’t as ‘stable’ or able to provide ‘structure’ as eggs do.  
  • Let baked goods cool sufficiently: Just like with gluten-free bakes, recipes using flax eggs require cooling sufficiently before touching. When you first remove your bread or muffins from the oven, it will appear soft but let it cool for 45 minutes-ish (the longer, the better for a loaf) before eating or slicing. If you don’t, your bake could crumble/ fall apart.
  • Use room temperature water: Room temperature and slightly warm water seem to speed up the gelling process over cold water.


What is a flax egg?

A flax egg is a type of vegan egg replacement that combines ground flax seeds with water to form a thick, viscous mixture. The viscous flax egg helps to bind in a way similar to an egg, making it work well for creating vegan and egg-free bakes.

What are flaxseeds?

Flax seeds are also known as linseeds or ‘common flax’ and are from a flowering plant called the Linum Usitatissimum, which is a food and fiber crop.

The seeds are used in several ways, including to make linseed oil (used as a nutritional supplement but also for wood-finishing), added to breakfast dishes, and – of course- to grind and make into a flax egg.

There are two basic varieties of the seed including brown or yellow/golden. They have similar nutritional information, including a good amount of omega-3s, fiber, and a source of several vitamins and minerals.

For this flax egg recipe, the interesting point is that these seeds, when combined with liquid, become gelatinous (similar to chia seeds and chia pudding).

How many eggs is one flax egg?

One flax egg (as written in the recipe card with this flax egg ratio) is equal to one medium-sized egg.

How do flax eggs taste?

Flax eggs have a very neutral flavor that you’re unlikely to taste within your baked goods. In fact, that’s one of the reasons they’re such a popular option.

Can I substitute flax eggs for real eggs equally?

In many cases, you can use a 1:1 ratio flax egg instead of a regular egg (largely for quick bread, pancakes, waffles, cupcakes, etc). However, that’s not always the case since flax eggs don’t react with ingredients the exact way that a regular egg does (like for a souffle). However, if that’s the case, it’s likely mentioned in the individual recipe.

Can I use whole flax seeds?

No, the seeds need to be ground for them to thicken and become gelatinous into a cohesive mixture when combined with the water.

How long does flaxseed meal stay fresh?

Whereas regular (whole) flax seeds can last 6-12 months at room temperature and 1+ years in the freezer, ground flaxseed will go rancid much faster. This is because the seeds contain high levels of polyunsaturated fatty acids which can turn rancid quickly when exposed to oxygen.

I recommend storing freshly ground flaxseed in an airtight container in a cool dark pantry for a few days if you are planning to use them regularly, for example in your morning strawberry smoothie. Extend their ‘shelf life’ by storing them in the fridge/freezer for between 1-2 months (or longer). If using packaged flax meal, you can store the bag directly in the fridge/freezer. To make sure that it’s still okay to use, give it a sniff. Rancid seeds can smell like paint/varnish or even playdough and have a bitter flavor.

Above is an example of almond flour banana muffin made with flax egg.

How to Use Flax Egg as an Egg Replacer

  • It’s best to use in recipes that only require 1-2 eggs: Though it’s possible to use them in a recipe that requires slightly more, they definitely work best in recipes that only need one or two eggs, maximum. After that, the differences between eggs and flax eggs becomes more apparent, and things can go a little sideways.
  • The best recipes for flax eggs: I recommend using flaxseed eggs in baked goods of smaller sizes like muffinscookies, and pancakes (not almond flour pancakes, though). And chia seed eggs (method above) in larger size baked goods like banana bread. You can also use these seed egg replacers in savory recipes like vegan ‘meatloaf,’ turkey meatloaf, meatballs, and to bind veggie burgers.
  • Recipes not to use flax eggs: Flax eggs cannot be used in recipes where eggs are the main ingredient like frittata or quiche- or any recipe where they’re meant to whip (like mousses, souffle, macaroons and most cakes). Those require a different egg replacer entirely. I also like to use them in baked goods that have a more robust flavor so that they don’t impact the flavor in any way. I’ve also found that they don’t work as well in brownies, which rely on the eggs for lift and structure.
  • Be careful with gluten-free bakes: I have successfully used flax eggs in a couple of gluten-free baked goods. However, it’s important to note that eggs add important structure in gluten-free recipes that flax eggs can’t mimic in the same way. It seems to work okay with recipes that use oat flour and some all-purpose flour blends, but not very successful with single flour types like almond flour or coconut flour – although this can be a recipe by recipe basis, as they did work successfully in the banana muffins with almond flour pictured above.  

More How to Recipes to Try

How to Make A Flax Egg

How to Make A Flax Egg {Vegan Egg Replacer}

How to make a flax egg in 15 minutes with the perfect flax egg ratio, and two ingredients: ground flaxseed and water! The result is a simple, versatile vegan egg substitute and binder for all sorts of baked goods and recipes!
5 from 1 vote
Print Save Rate
Course: Breakfast or Snack, Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 flax egg
Calories: 37kcal
Author: Olena Osipov


  • 1 tbsp ground flaxseed
  • 2.5 tbsp water cold or warm


  • In a small bowl, add ground flaxseed and water. If need multiple eggs, just multiply the ingredients.
    How to Make A Flax Egg
  • Stir with a fork and let sit for 10 minutes, until the mixture is thick, "gloppy" or congealed.
    How to Make A Flax Egg
  • Use in place of eggs in your baking projects like muffins, quick bread, simple cookies, pancakes.
    How to Make A Flax Egg

Store: Refrigerate in an airtight container for up to 5 days.


    • Can I use whole flax seeds? No, for seeds to thicken they have to be ground.
    • How to grind flaxseed: Add desired amount of whole flax seeds to a high speed blender or food processor and grind until powder forms. Do not overprocess into paste.
    • 2.5 tbsp vs. 3 tbsp of water: Many online flaxseed egg recipes call for 3 tbsp of water. I find using a bit less, makes stickier and thicker flax egg.
    • Expect less volume and rise: Keep in mind that recipes with flax eggs do not rise as much as with real eggs – it’s normal.
    • Where to use: I recommend to use flaxseed eggs in baked goods of smaller size like muffins, cookies and pancakes (not almond flour pancakes though). And chia seed eggs in larger size baked goods like banana bread.
    • Recipes not to use flax eggs in: Flax eggs cannot be used in recipes where eggs are the main ingredient like frittata or quiche. Also they do not whip well, so recipes like mousse, souffle and cakes should be made with real eggs.
    • Let baked goods cool sufficiently: With flax egg replacer baked goods it is even more important than with regular baked goods to let them cool. When you first remove your bread or muffins from the oven, it will appear soft but let it cool for 45 minutes or so (the longer the better for a loaf) before eating or slicing.
    See recipe post for more notes and FAQs.


    Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 57mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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    2 comments on “How to Make A Flax Egg

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    1. 5 stars
      Used this flax egg method in your black bean veggie burger recipe and it worked great – they held together really well! So glad to have this vegan method for replacing eggs!

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