31 Reviews of Flax Vegan Egg Substitute

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.

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.

From: winkki

On Dec 4, 2004

This is what I've used for years in my muffins and such when I want them to be completely vegan...great to see it here on Zaar!

From: yogi

On Aug 15, 2005

Finally, I've found an egg substitute! And it's good for me, too. This thickened up very quickly for me. Probably less than 5 minutes, guess because I used a higher heat setting. I used this in Chick Pea Burgers #37560 and it worked perfectly. My burgers stayed together nicely and did not crumble. Can't wait to try this in some baked goods. Thanks so much for this one, Roosie!

From: Mommy Needs Coffee

On Jan 24, 2007

This is great for people with egg allergies! Substitute it in recipes where the egg is used for binding. We used to use this all the time for oatmeal cookies, sugar cookies, and sunflower butter cookies. We still often do, even though we can use eggs now - we like the texture better this way. Another bonus - you can lick the batter without worrying about raw eggs! We use whole flax seed without grinding, at a ratio of 1 Tbs flax seed to 1/3 cup water. Updated: We've been using this for 15 years, and it never once occurred to me to use the microwave! Thanks, Chef 401574! It worked well, although it had a tendency to bubble over a lot -I don't know if this would be a problem if you used ground flax seed. We zapped two eggs-worth in a 2.5 cup Pyrex measuring cup in a 1000 w microwave for two minutes (still bubbled over a bit even in this large container!). Finally realized that the mixture gels while cooling - it doesn't necessarily have to get thick during the heating process. Stir it well and then test the texture of the finished product by dripping it off a spoon - it should gloop off the same way egg whites would.

From: WayBeyondSoccerMom

On Dec 22, 2006

Wonderful way to substitute eggs in recipes. I used the recipe to make Christmas cookies and stuffed pasta shells and cheesecake. The flax seeds do leave flecks in whatever you cook, so make sure you are using this where the texture doesn't matter. For example, if I was making a yellow cake, I might stick with eggs. But, any dark colored cake, the flax seed sub would be fine. I handed out Christmas cookies to my neighbors and never told them about the switch, and they raved about the cookies. I plan on using this for all my "egg" needs. Thanks, Roosie, for sharing. I wanted to incorporate more flax seed in our diets, due to the benefits of Omega 3, 6, and 9, and this is the perfect way to sneak it into our diet.

From: LUv 2 BaKE

On May 9, 2007

I have used this many times before, although we did not cook the flax and water, just mixed them together and added them to the recipe. I just used this to replace one egg in muffins. I cooked the flax water mixture in the microwave which worked well. It is amazing how egg like the consistancy is. The muffins turned out nice and fluffy and I felt good about using such a healthy egg sub. I will definitely be sure to cook the flax and water in the future as this recipe does since it worked so well. Thanks Roosie!

From: Chef #401574

On Dec 6, 2006

Actually, this just takes about a minute in the microwave. Super easy!

From: A.B. Hall

On Jun 16, 2008

Excellent! I love this egg substitute and use it often. I don't boil the mixture, however. I add the flax meal to a small bowl, add very hot tap water and stir. I let the mix sit for about 10 minutes, stirring occasionally. When I bake I usually do this first so when I need a "flax egg," it's ready to go. I have used this substitute successfully in muffin and quick bread recipes but haven't tried it in anything that calls for more than three eggs.

From: Darinak

On Jan 14, 2005

I just wanted to thank you for posting this recipe.. I haven't tried it yet but I have been searching for some sort of egg substitute for baking for some time now and I will try this.. thanks again!