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Nutrition Facts
Serving Size 1 tablespoons 18g Recipe makes 2 tablespoons)
Calories 18
Calories from Fat 13		(71%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 28mg		0%
Total Carbohydrate 1.0g		0%
	Dietary Fiber 1.0g	3%
	Sugars 0.1g
Protein 0.6g		1%
how is this calculated?

Flax Vegan Egg Substitute

Recipe #104832 | 6 min | 5 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: Roosie
Nov 26, 2004

This is a vegan substitute for eggs in baked goods. It could probably work in casseroles too, but don't try scrambled eggs with this!

2 tablespoons (change servings and units)

Ingredients

1 tablespoon ground flax seeds
2-3 tablespoons water

Directions

1
Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making) or until thick, egg-like consistency has been reached.
2
Let cool before using in a recipe.
3
This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth) and will keep in the fridge for about 2 weeks.
4
Use about 1/4 cup (which is equal to 4Tbs) egg substitute for every egg.

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Featured Reviews for This Recipe

From: JJRsMomma

On Nov 16, 2009

This works great in Vegan breads.

0 people found this review helpful

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From: StargazerMG

On Aug 13, 2009

Had my doubts until I tried it. 1 minute in the microwave, a stir, and once it cooled it was perfect egg consistency. I used it in a pinch for a meatloaf recipe!

0 people found this review helpful

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From: Anemone

On Apr 1, 2006

A fantastic substitute! I gave this one to my grandmother, who is on a restrictive heart-healthy diet. This takes a few moments extra, but I think it's worth it for the health benefits. One hint: fresh-grind flax for the greatest nutritional punch (I use a coffee grinder I bought especially) Also, store flax in the fridge to prevent it from going rancid too quickly.

10 people found this review helpful

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From: Vino Girl

On Mar 11, 2005

This works especially well in quick breads and muffins. Sometimes I like the way it tastes and the texture better than when using eggs. Thanks for posting.

7 people found this review helpful

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Read all 31 reviews