I often get questions on my site about how to “veganize” recipes, especially for baked goods. The main issue is eggs, which are present in almost every baked recipe I post. Eggs are an important binder, they are essential in many baked recipes. Luckily there is an easy, healthy, all-natural substitute for eggs that will work in almost any baked recipe – flax or chia seeds. When these seeds are ground into a meal and mixed with water, they thicken and become gel-like, similar to a raw egg. They bind like eggs in most baked goods, making them a great choice for vegans and folks with egg allergies.
Both flax and chia seeds have their own unique health benefits. Flax is a rich source of fiber, protein and omega 3 fatty acids. Chia is a complete protein, and it’s being studied for its potentially positive effects on weight loss, heart health, diabetes and blood pressure. So adding these seeds to your diet is a good idea all around! It’s up to you which seed you’d like to use, they both work equally well as binders. Keep in mind that flax seeds will add a bit of their own flavor to whatever you use them in (no big deal for most quick breads and cookie recipes). Chia seeds have very little flavor and are easily masked, making them a better choice for more delicately flavored pastries and cakes.
Flax seeds can be purchased as a powder, but the pre-ground varieties should not be used when making egg replacers; the oil releases from the seeds during grinding and can cause the powder to turn bad rather quickly. It’s always best to start your egg replacer with whole, raw seeds. Store unused chia or flax seeds in an airtight container or sealed bag and place in the refrigerator or freezer until you’re ready to use again.
The recipe below makes the equivalent of one egg, but feel free to multiply depending on how many eggs you’ll be needing.
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How to Make a Vegan Egg Substitute
Ingredients
- 1 tablespoon whole raw flax or chia seeds, do not use pre-ground
- 3 tablespoons water
NOTES
Instructions
- Using a spice grinder or mortar and pestle, grind the flax or chia seeds into a fine meal.
- Transfer the meal to small bowl. I like to sift with small mesh strainer to be sure that no whole seeds remain, but this is just a personal preference.
- Mix in 3 tbsp of water. Cover and place in the refrigerator.
- Chia will need at least 15 minutes in the fridge, but an hour is better if you have the time. This gives your egg replacer plenty of time to thicken. Flax generally needs 1 full hour in the fridge. Once thickened, you will have the equivalent of one egg to substitute in your baked goods. Feel free to multiply the above recipe based on your needs.
Mashugana says
Thank you, for the excellent ideal of using my favorite flax seed. I never get an aftertaste from mine and I purchase them organic and already ground.
I am not allergic to flax seed but chia makes my stomach upset!
Amy K. says
Thanks, Tori. The eggbeater questions are funny! My mother used one, & I got one when I got married. I usually use a whisk these days, but that old eggbeater is VERY useful! 🙂
Re egg replacers, I googled them when I needed an egg replacement in pumpkin (for my vegan, kosher, & gf daughter). I found a great article about different options depending on the need for the egg, e.g. binding, leavening, etc. I used olive oil, water, & a teensy bit of cornstarch, and it worked in my pumpkin pie. I’ll try your recipe next time I need one!
Tania Gordon says
Thanks for the recipe. My son has an egg allergy so I’m always looking for good substitutes. Have you ever tried to freeze the flax or chia mixture?
Tori Avey says
Tania, no I haven’t. Not sure if that will work or not. Sorry I can’t be of more help!
Iris Ellner-Miller says
Thanks Tori! This is useful also if I run out of eggs and need one or two for a recipe. I usually do have flax seeds for baking.
Daniel W. says
Thanks for the tip on chia seeds! I used flax seeds once when I happened to be without eggs and was in the mood for sugar cookies; the ground seed gel did its job, but there was a slight flax-ish flavor throughout. I mean, of course, I still ate them, but I’ll definitely try chia seeds the next time around. (Chia seeds are a great add-in for yogurt, too!)
Kita Roberts says
Great!
Rachelli Maiter says
Great!! Very useful indeed Tori, thanks so much!!
Ira Cord Rubnitz says
Need advice how not to get soggy food from wok!!!
Please !
I try and cook briskly !!
Any other advice???
Tori Avey says
Ira cook on high heat and use an oil with a high smoke point, like grapeseed. Beyond that I won’t be much help… you should check out my friend Jaden’s blog, Steamy Kitchen. She is a genius with the wok!
Jami Robins says
i’m allergic to flax 🙁
Tori Avey says
Jami funny enough I am not allergic to flax, but it does upset my tummy a bit. I thought I was the only one! The good news is, you can use chia seeds. They will work just as well!
Shanna Faris says
Thank you, Tori. I’m a vegan and I love vegan-izing all your recipes!
Richard Plotzker says
We still use our hand egg beater for Pesach milchig. We inherited it from one of our parents, most likely my in-laws. Works great for matzoh cremslach, its main use. Something of a project to wash. They still make them. Saw one at a major store within the last couple of weeks.
Jennifer in Montreal says
Washing it is actually very easy if you follow this tip. Use the bowl from whatever you were making, put it in the sink and fill it with hot, soapy water. Dip the egg beater in and spin the handle for several seconds, as though you were mixing something. Rinse under hot water and your egg beater should be perfectly cleaned. Good luck!
Michelle Plumb says
Sweet! I have a horrible egg allergy. Thank you.
Rhea Parsons says
Any recipe that saves lives is a good one. Eggs are unnecessary in cooking. There are so many ways to sub for them.
Tamara L Van says
Have had a hand mixer since age 5 :-). They rock. But we use mashes bananas or applesauce in place of eggs when baking. Will give your version a try though.
Alexander Rapaport says
What would be the name of this tool?
Tori Avey says
It’s an old fashioned egg beater Alexander. 🙂
Nancy Henderson says
I bet you got that egg beater on your trip to the antique shop!
Tori Avey says
Nancy actually it was on a previous trip to the same antique shop. Yes, I have an antique addiction. It’s a problem.
Nancy Henderson says
Not a problem at all! You have an appreciation of simpler times.
Bea Wyler says
Interesting, that you need to go to an antiques store to find a simple handbeater für whipped cream. In Switzerland we buy these at any supermarket for little money.
Tori Avey says
Bea, I don’t need to go to the antique store to buy one– this one just happens to be an antique. 🙂
Bill Evans says
I have mastered the making of artificial eggs…. but I am having problems making the shells….:)….
Tori Avey says
Can’t help you there Bill! LOL
Jenn Ashton says
I love this!
Gary Heather says
Toda Raba I have been looking for a egg substitute
Tori Avey says
You’re welcome Gary! Keep in mind this is a good substitute for baking quickbreads, cakes, muffins, pancakes, etc., however if you’re looking for a scramble it’s not the best option. 🙂
Sharona says
Toda for the specific recipe for the egg substitute, having an egg allergy, I’m always looking to use the flax seed recipe. But, it wasn’t binding well, resulting in a more flat challah. The secret is the letting it set for an hour! I didn’t know that. Looking forward to happy baking days 🙂
Tori Avey says
Yes Sharona! You might also try chia seeds, which take less time to thicken.