Flax Egg Substitute

This works best in recipes that require a binder, like muffins, cookies or quick breads.

The Standard Ratio:

1 tablespoon ground flaxseed meal (golden or brown)

3 tablespoons water (room temperature or warm)

Instructions:

Grind if necessary; if you only have whole seeds, pulse in a spice grinder until they become a fine powder.

Mix: In a small bowl, whisk together the flax meal and water.

The “Set time”: Let the mixture sit for 5-10 minutes. This is the most important step. As it sits it will thicken and become gelatinous, mimicking the texture of a beaten egg.

Add to Recipe: Once it is “goopy”, add it to wet ingredients just as you would a regular egg.

You can double or triple the recipe if your bake calls for more than one egg. However, flax eggs usually struggle to replace more than 3 eggs in a single recipe before the texture becomes too heavy.