Use to replace a regular egg in vegan baking for cakes, pancakes, muffins and more!
1 Tbsp Ground flaxseed
3 Tbsp Hot water
Add the tablespoon of ground flaxseed to a bowl.
Add 3 tablespoons of hot water from the kettle (just boiled).
Allow to sit for a minute or two - using hot water makes the thickening process much faster, and it usually gets to the right (gloopy/gelatinous) consistency in only about one minute.
Use it in place of an egg in recipes, it's not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 chicken egg in a recipe.
Flax eggs are a great way to veganise many recipes. They typically work well in cakes, muffins, crepes, pancakes and baked goods that call for one or two eggs. One flax egg can be substituted in a 1-to-1 ratio for one regular egg. You can also use ground chia seeds, instead of flax.
If recipes call for more than 2 eggs, flax/chia eggs are unlikely to produce the best results. The centre is usually more viscous and will not rise the way a recipe made with regular eggs would.
Flax eggs cannot be equally substituted for eggs to make dishes such as scrambled eggs, fried eggs, frittatas, or omelettes. Eggs firm up when baked, flax eggs are more watery and won’t act like an egg in that way.