How To Make a Flax Egg

Jump to Recipe

Measuring spoon filled with flaxseed meal for our How to Make a Flax Egg tutorial

Measuring spoon in a bowl of flax egg
Gooey flax egg dripping from a measuring spoon into a bowl

How to Make a Flax Egg

A step-by-step tutorial of how to make a flax egg, egg substitute for baking!
Author Minimalist Baker
Flax egg dripping off a spoon into a bowl
4.72 from 59 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (flax egg)
Course Vegan
Cuisine Baking, Vegan
Freezer Friendly No
Does it keep? No


  • 1 Tbsp flaxseed meal (ground raw flaxseed)
  • 2 1/2 Tbsp water


  • Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg (as original recipe is written).
  • It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does. But I’ve found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.



*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.
*Nutrition information is a rough estimate.

Nutrition (1 of 1 servings)

Serving: 1 flax egg Calories: 37 Carbohydrates: 2 g Protein: 1.3 g Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1.9 g

Below are some of my recipes which use flax eggs:

Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // Turmeric Chickpea Fritters // 1-Bowl Chocolate Chocolate Chip Muffins //  Toasted Coconut Pancakes // Simple Vegan Stuffing // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones // Sun-Dried Tomato & Basil Meatballs

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. chris powers says

    In your recipes you say two batches of Flax eggs 2 batches flax eggs (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written) so I have been making two batches it was not until I read the original recipe that says 1 tbsp. flax to 2.5 a batch is batch
    [batch is

    a quantity or consignment of goods produced at one time so I was making or 4 tbsp. flax and 10 tbsps. water maybe better to say Two Flax eggs ( see recipe in link )

  2. Christie says

    Hoping this works since i have an egg and milk allergy. Sounds a lot better than eating egg and dealing with the consequences or just going with out!

  3. Dora says

    Because naturally chickens eat their own eggs to replenish the nutrients it cost them to lay the egg. They need it more than we do.

    • Emily Taylor says

      Chickens only eat broken eggs that could never hatch usually those that are not in a nest. They do not need to eat them.

  4. tim says

    sounds great as a binding and stiffening agent but how would it react in a recipe such as the good old Yorkshire Pudding? does it also act as a raising agent? Or… does anyone have another suggestion…? So far I’ve experimented with… Baking powder and self raising flour, the water from chickpeas, both of the previous two together, #3 with a ratio of plain flour and self raising flour 2:1… Also, all of the above in different shape/size tins lol… even something that will give me around 2″ elevation would be awesome and gratefully appreciated :)

    • John Rutherford says

      in any baking recipe the eggs act as a binder the moisture in the eggs can add some leavening ( from the moisture turning into steam) properties but primarily is not used as a leavening agent unless you use whipped egg whites such as in a Chocolate flourless tort ..

  5. Chelsea Avery says

    Hi there!

    I’m wondering if it’s possible to prepare more than one flax egg in advance? Or even just how well one flax egg keeps in the fridge to be used the next day or later in the week? Let me know if you have any insight :)

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I’m not sure as we generally make our flax eggs at the time of making the recipe! If you experiment with it, report back!

  6. Charlene Watt says


    I’m looking to replace the egg in a traditional perogie dough recipe, but I plan to freeze the perogies once they’re formed instead of boiling/cooking right away. Will the flax egg hold up if the dough hasn’t been cooked before it’s frozen?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Good question! We haven’t tried using flax eggs in perogies and can’t say for sure, but if you test it out, report back!

  7. Sage Krewson says

    As a brand new vegan, this recipe really helped me to get the basics down. Thanks so much! I’ve used it in place of egg in several baked goods recipes and it has always turned out great!

  8. Maria says

    I have tried baking mainly to create kids treats such as banana break and brownies in my hope to avoid commercial treats. However, I develop epic fail banana breads and brownies… I refuse to use eggs! What can I do to bake goodies with the near texture of bake goods that usually include eggs ? Help!
    Have a marvelous weekend!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria! Flax eggs and chia eggs replicate the consistency and texture of an egg really well and can be used in any baking recipe that calls for eggs! That being said, you should be able to achieve the same if not very similar texture in your baked goods when using these substitutes.

      • Kelly says

        I use flax several times and generally works great. However, I’m wondering if the same ratio goes for recipes asking for egg whites and not whole eggs?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Kelly, we think it will depend on the recipe and the reason it calls for egg whites. Perhaps it would work in recipes where the egg white is used for nutritional purposes, but not for texture. Hope that helps!

    • Pat says

      Maria, I’ve found in a lot of vegan recipes that adding some vinegar to a recipe that also includes baking soda, will aid in leavening which should help with texture.

      • John Rutherford “John the Baker” says

        Yes I also have seen vegan recipes using vinegar along with baking soda. When I made a chocolate avocado cake meaning the butter was replaced by an avocado there was baking soda baking, baking powder and additional 1 teaspoon of white vinegar.. The cake came out amazing wonderful texture and very moist very surprising since they did not have any eggs.

  9. Elva says

    Hi! I want to make your gluten free carrot cake, but not vegan. Can I replace the 3 flax eggs with real eggs? Can I do so in all recipes using flax eggs?

  10. Mark says

    Hi Dana, I wondered if you had tried adding sunflower lecithin to this to help binding?

    Thanks as always,

  11. Natalie Warren says

    I so was hoping this would work! I attempted to use the flax egg to replace the eggs in my brownie mix. What I ended up with was a gloopy mess of oily hot brownie batter. Hopefully I can try again with a chia or aquafaba egg. This seems like a good thickener and binder but I’m not sure it really does the job as an egg does in recipes (of puffing up the batter).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mirek! We’re not sure what your no-bake cookie recipe looks like, but this one doesn’t require a flax egg and may be of interest to you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I wouldn’t recommend making flax eggs in bulk, and would suggest making it fresh each time you are baking. I always make my eggs at the start of a recipe. That way, I can get them in the fridge, and then work through the other steps while the flax eggs set. Hope this helps!

  12. Paul says

    Hi, do you recommend hot or cold water for the flax egg? I have found that hot water helps make it more gelatinous which is what I need for some recipes.

  13. Carmella says

    Easy Peasy! I got a coffee/herb grinder for christmas and only use it for grinding my fresh flax seeds as I need them. I can’t live without it! Thanks for another easy recipe, and for making our plant based life such an easy transition!

  14. Garima says

    Can we use the flax mixture after keeping it in freeze..? Nd also how the pumpkin puree is made?? Do I have to boil the pumpkin first??

  15. ESRL says

    what and how much portion/ in what ratio should i use this flax egg if i want to replace egg yolks and egg whites in separate quantities?

  16. Vickie says

    I plan on making corn bread using a box mix. Trader Joe’s to be exact. Can I sub the large egg I normally use for the flax egg? Should I use more for a large egg? My granddaughter is Vegan and I want her to be able to eat it. Thanks in advance! Your blog has been very helpful.

  17. sandra says

    What do you think a/b making up a bunch of flax eggs and storing them in the fridge for later use? Will they still be good?

  18. Katy says

    I have a recipe for cupcakes I used to make before going vegan. do you think this be used to replace 3 eggs? would you recommend a different substitution?

  19. Kirsten Sachson says

    I’m allergic to Flax seeds (a tiny amount will give me a 72 hour Migraine headache).
    What can I use instead?

  20. Katy says

    If my recipe calls for two large eggs (at least 114 grams of egg since one large is 57 grams), could I simply replace it with the same weight in flax egg? I know it’s not an exact 1:1 switch. Do you happen to have a ratio for a large egg?

  21. Luisa says

    Hi everyone,

    I was wondering: I made an extra flax egg that I won’t be using. Can I store it somehow?

    Thank you :)

  22. Katie says

    How would this work to replace egg whites? I have a muffin recipe that calls for 2 egg whites, not whole eggs

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it with macarons, so I can’t say for sure. If you give it a try, report back on how it goes!

  23. Judi says

    Hi, do you recommend using brown or golden flax seed? And this is the same thing as linseed isn’t it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judi! Look for golden flax seeds instead of brown.The brown variety will be more likely to darken your baked goods due their brown hulls. Also, you got it! Linseed and flax seed are the same!

  24. Maude says

    I just made these but I’m disappointed. They didn’t rise like the ones in your photos and the color of mine look like cardboard. I followed the recipe exactly. Why??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maude! What recipe are you referring to? I think you may have commented on the wrong page!

  25. Shannon Jarrell says

    I used this recipe as an “egg wash” for some bagels. I let the mixture sit, stirring occasionally, for about 30 minutes while prepping other ingredients. It worked out very well and my toppings stuck to the bagels perfectly! Thanks.

  26. Callie says

    Would the flax egg works to substitute for 2 large eggs in toll house pie?

    Pie crust
    2 large eggs
    1/2 c Flour
    1/2 c granulated Sugar
    1/2 c brown sugar
    3/4 c Earth Balance
    1 c Chocolate Chips
    1 c chopped nuts

  27. terdralyn says

    I’ve read all over the internet that the substitution should be 1 Tbsp flax/3 Tbsp water. Your recipe works much better, as using that much water just makes everything watery. Thanks!

  28. VideoPortal says

    After about 5 minutes you would see a change in the texture. It would become gelatinous, sticky. Now the flax egg is ready to be used in your recipe as egg substitute.

  29. Colleen says

    I have an egg allergy. I use 1 Tab. Ground flax mixed with 1/2 teaspoon baking powder and 3 Tab. Water. This equals 1 egg for baking.

    For meatballs, meatloaf, just omit the baking powder!

  30. CG says

    Today, I used this to make some vegan yeasted crepes with whole wheat flour. Honestly, I thought it would work a lot better than it did. Batter was too runny and took hours to rise, though I followed instructions to a T – the only change being the egg substitute. The crepes simply fell apart on the skillet. I think I’ll be sticking with my usual vegan egg sub – half a mashed banana.

  31. Shannon says

    I used this and it worked but I just want to make sure I’m doing it right.. when you measure the flax meal do you do it like flour or like brown sugar? Like do you pack it in or fluff it up?

  32. Lena says

    How much flax meal should I use if the recipe (key lime pie) only calls for egg yolks? I assume same ratio, just less volume. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Atticus! Flax eggs are a great vegan substitute in baking but I can see why you didn’t particularly enjoy them in place of eggs for an omelette! In future, try this when you’re in a scramble!

  33. Vicki Robles says

    I’m new to your blog. In other baking recipes sometimes you can replace an egg with applesauce, do you think this could work in this recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicki! You can use 1/4 cup of unsweetened applesauce in place of one egg in most baking recipes, so if you wanted to try that rather than making a flax egg, that is an option too!

  34. Cindy says

    Hi, I used this because I realized too late in a recipe that I didn’t have eggs. It worked perfectly and I’m happy that I have another option. Thank you

    • Andrea says

      Would love to know how it worked with your pie! I’ve been trying to make Chess pies using any egg replacement suggestions and not finding a winner yet ?.

        • Andrea says

          Thank you! I just tried a chocolate chess pie earlier using oil, water, and baking powder but it was soup in a pie crust ?. Second try I used the flax seed, but also added a few teaspoons of the commercial egg replacer hoping the combo would work. It looks like it worked. About to try another one.

          • Andrea says

            Later on I’ll try it with just the flax seed and not use the commercial egg replacer. Just trying to get my Christmas baking done so I’m going with what appeared to work this time.

  35. Kristina says

    Just made these cuz I had 3 brown bananas that needed to be used but I was a little disappointed with the results :( The muffins came out a very dark brown… I used raw sugar instead of brown sugar, could that be why they are so dark? They also have a kind of bitter taste to them, but I cooked them for 20 minutes so they shouldn’t be burned…Help :(

  36. M says

    Thanks for the flax egg. I am also experimenting with chia seeds for similar use including thickening cooked fruit and batters. Must rinse chia seeds though as I have found grit in most sources even when marked clean.

  37. Sharon says

    I tried the flax/egg substitution with almond flour pancakes-didn’t bind at all! Had to toss the batter, I wonder why it didn’t work?

  38. Gina says

    I actually have an egg substitute I got from whole foods that is made from chickpeas and chia seeds. Would that be okay to use instead of the flaxseed?

      • Natalie says

        I veganized my traditional carrot cake recipe yesterday. This is my go to carrot cake recipe so I’ve made it many times, but usually I only sub up to half for eggs for flax eggs. The recipe calls for 4 eggs, so I used 4 flax eggs yesterday. Unfortunately it didn’t rise well and was too moist and a little gummy in the center despite baking it for a few minutes longer. Any tips?

  39. Mika says

    Finally decided to try this for a cookie recipe, since recently eggs have started to sit a bit heavy in my tummy. Worked out well! I will start using this for more stuff (pancakes next, I think)!

  40. Kathy Little Brinson says

    What a lovely surprise as I stumbled upon your flax egg recipe tonite!! As a Vegan Dedicated to ANIMALS, I am always looking for recipes that cause NO HARM to our Animal Friends! Thank u! Kathy Little Brinson

    • Sandra says

      What harm does eating an egg do to the chcken!? The chicken makes the egg, lays the egg and then the egg has nothing more to do with her! Not eating the chicken is one thing. Not eating the eggs she supplies doesn’t make sense.

      • MCC says

        Because many chickens are horribly mistreated in egg production is one reason. Another is that some of us simply don’t believe in using animals in any way for food or clothing. And there are other reasons as well.

      • SM says

        Research factory farming for chickens. The chickens are kept in small cages. They get no natural sunlight, their breaks are torn off and no space to spread their wings, all of this torture simply for the mass production of eggs for humans to consume.

        Another part of the egg industry is chick culling. Chick culling is the process of killing newly hatched poultry for which the industry has no use for. Specifically, it is the male chicks that have no use, therefore, the male chicks get thrown onto a conveyor belt and ground up alive.

        That is the harm done to chicken’s by humans consuming eggs.

    • Helen says

      It’s actually better to buy them whole and grind them yourself. They tend to go rancid faster if you store them ground. Since I am lazy, I buy pre-ground and store them in the freezer.

  41. Catherine says

    I just made my whole wheat banana muffins with two flax eggs instead of regular eggs. They turned out great and seemed to rise even more than they normally do!!! Score!!

  42. Lyndsey says

    Can I use a flax seed egg to bake bread with? I have a son who’s allergic to wheat, eggs and soy so finding a way to make decent bread has been so hard!!

  43. Nikki Anderson says

    Your One Bowl carrot apple muffins calls for 1.5 flax eggs. Can you please tell me how many actual eggs I could use in this recipe?

  44. Ellie says

    Hey, I’ve found that whizzing the flax up in a blender really helps to improve the egg-like consistency, it absorbs the air almost like whipping egg whites.

    Thanks for your recipe and love the blog!

  45. Thiodore Rose says

    Hi i was wondering can i make scrabble eggs. My daughter cant eat and she dont like the tofu eggs. We stop buying eggs in the house because of her. My husband cooked the tofu eggs, we like it but she didnt. Can we fry the flaxseed

    • Ambrey says

      I don’t think the flax liquid will scramble. It just has properties to help bind ingredients together similar to regular eggs.

    • Lotta says

      No, you cannot make scrambled eggs with flax eggs. Try googling chickpea flour scramble though, saw someone making from that, just like they also use it instead of eggs in a quiche… ?

  46. Shannon says

    Made it today and loved it. The inside was a little moist but I figure when I make itagain I will leave in for fourth mins.

  47. Barbara Keener says

    Just came upon your site and love the substitute for eggs. I am excited to try the Flax Egg in some recipes. Looking forward to information in your emails.

  48. Angela says

    Hi, I enjoy using flax eggs and thought I would share this; if you make it ahead of time and let it sit in the fridge for a couple of hrs or over night it becomes congealed, and provides a better binder. I have used it with making doughnuts, pancakes and many others. :)

    • g says

      Thank you for the tip to let it sit overnight. I am planning to make veggie burgers with chickpeas, zucchini tots and need something to bind them, Will try this for sure

      • Emily says

        Freezing probably isn’t a good choice considering it’s just ground flax with water. It’s not that it needs to be cold, but that it needs time to set.

  49. Anna says

    I am so happy I discover your blog and certainly I ‘ll try some recipes. Have you ever tryed tangzhong bread you can skip milk eggs and butter so do I for a soft and fluffy bread or buns. Many greetings from Italy.

  50. Soumya says

    Awwsome tip! Iam planning on using this for eggless cupcakes. Is there anything I need to add or subtract that might affect my cupcake moistness levels… ?

  51. Kersten says

    I used it today to coat chicken nuggets before breading. Worked amazing. My kids loved it more than they usually love nuggets.

    • Ashwani Garg MD says

      If you think about it, it would be weird to coat the chicken in its egg, wouldn’t it? Try cauliflower instead of chicken next time, it’s actually very delicious!

        • Emily says

          Nope! Cauliflower pieces coated like nuggets. It’s a pretty popular thing! Search for buffalo or BBQ cauliflower “wings.”

        • Lotta says

          No, cauliflower wings. Google “cauliflower 65” for the Indian version of this (they have chicken 65 etc). The 65 in the name there are different explanations for, one being that the original resaurant where the dish was invented, was in some street #65, one was that the chef was 65 etc… I just love it, it is amazing how much it tastes like chicken! They always fry it though, I have just baked mine. Also made the batter less hot, if I used that much spice, I wouldn’t be able to eat it…

  52. Jason says

    Can this be used as a “binding” agent for breading? I have a vegan boyfriend and I like to cook more vegan for him and I would like to bread and fry some vegetables like my mom’s old chicken nugget recipe but I am having some trouble finding a vegan substitute for the egg.

    Ps: I am in love with your site. Your vegan recipes and hacks are so great and much simpler than other sites I have seen. Thank you.

    • Jessica O'Brien says

      I made a no-chicken nugget recipe and it was the first time I made a flax egg as a batter for the nuggets. This recipe used a bit of flour in their flax egg too. We used coconut flour. It made an amazing batter that the bread crumbs stuck to perfectly!

      For the Batter:
      1 cup unflavored soy or almond milk
      1/4 cup ground flaxseed
      2 tbsp. whole wheat flour

      For the Coating:
      1 cup cornmeal
      1 cup panko breadcrumbs
      1 tsp. paprika
      1/2 tsp. salt
      black pepper to taste

    • Lotta says

      Yes, have seen some use it on YouTube and used it myself on some soy meat medallions which I made nuggets from. Worked great!

  53. veronica says

    How do you use chia seeds to make flax egg? Do you have to ground the chia first? And how long should you leave it before using? Thanks!

  54. ashley caswall says

    Love, love, love your website and your recipes!! My sensitivities clash with a few things, so brave ‘ole me has decided to start my own blog. It’s people like you that inspire me!! I’m linking this page to a berry avocado muffin recipe so that my followers will have a vegan option!! Blog on!! ;P

  55. Karen says

    Hi! I just wanted to share with you the AquaFaba (Chickpea water) trick

    Vegan Meringue – Hits and Misses! On Facebook please!!

    Keep creating amazing recipes

  56. Kate says

    I used this as a substitute for 1 egg in a Betty Crocker sugar Cookie mix, the turned out perfect and delicious! I made 1 slight change, I used 2 Tbsp water and 1/2 Tbsp oil.

      • Lauren says

        I’ve made matzo balls with it and it works wonderfully! Make sure not to overcook them as they get a bit slimy on the outside. But otherwise, works like a charm and adds a delicious earthiness and body to the dish.

        • Hannah211 says

          Do you know how much flaxseed to use for an extra large egg? What might make the difference between a large and an extra large flaxseed egg?

  57. Elizabeth S says

    I guess it helps. I’ve used them in several recipes. But, not being smart here….seriously, if it doesn’t bind and stiffen, what does it do? Why do we use them and not just leave them out? In what way does the flax egg effect the end result? Thanks for answering.

    • Sara L. says

      It *does* bind and stiffen, just not exactly like an egg would. I’ll oftentimes add about a tablespoon of flaxseed meal to oatmeal, and it definitely thickens it, but it does not “gel” or “solidify” unless I let it sit or put leftover in the refrigerator or something.

      • Jessica says

        By let it sit, do you mean by letting the flax egg mix you made sit or the finished product? For how long? I’m making brownies going for thick and chewy here and first time doing this flax egg recipe

  58. Stephanie says

    I made a vegan quiche last week and, while it was really tasty, I found it to lack the congealed texture of eggs. Could I add a flax egg to my recipe to fix this?

    • Lotta says

      In place of eggs in a quiche, I have seen that people use chickpea flour, water etc. So here we are talking a different egg replacer than flax eggs. Google “vegan quiche chickpea flour” and I am sure you’ll get a nice selection of recipes!

    • Alice King says

      This Thanksgiving I made all my sides with your recipes. They tasted great and I will continue to use
      Minimalist from now on. Thanks!