Flax Seed coming in to Substitute for Egg…
Word Cup Madness is still a disease at our house..no cure sought. Thus…the silly title today 
It amazes me how much we go through eggs nowadays as we’re beginning to back away from the Standard American Diet (SAD) and eat more traditional whole foods. And it never fails that when a baking bug hits, I need eggs, only to turn to the chill-chest and be stricken with panic (because you know I’ve got a recipe half done, just waiting to get the egg out) that it’s void of eggy-goodness.
Thankfully, when I purchased my first box of ground flax-seed from Hodgson Mills, there was a handy-dandy tip on the side about how you can use ground flax-seed to replace eggs! Now, I can’t imagine a flax-seed influenced frittata, but for one egg in a baking recipe…sure beats packing up the kids and heading out to the mega mart and losing all that mojo that’s striking like mad in the kitchen!
Flax Seed Egg Replacement
1 TB Ground Flax Seed
3 TB water (or other liquid)
Mix both until you’ve formed a slightly gelatinous concoction. I usually allow it to sit on the counter for a bit to ‘meld’.
You do have flax-seed, don’t you? No? What?! Seriously? Flax-seed is one of the nature’s little bits of goodness. High in plant-derived omega 3 fatty acids (only chai seeds seem to have more), flax can be added to just about any baked good or salad or smoothie to add a little bit of extra nutritious punch, and it’s slightly nutty flavor adds a nice touch. You can get it pre-groundfrom any grocery store in the baking aisle. I’ve switched to buying seeds in bulk from the local healthy grocery store ( we happen to have Sprouts and Whole Foods near enough) and do a quick grind of a 1/2 cup or so at a time of seeds in my coffee grinder, then store in a jar in the fridge. I toss a couple of tablespoons in just about everything!
Hi Darcy,
I had to check our your blog about egg substitutes! Yes, I do have flax seed! I also buy dried eggs in powder form every few months. A carton of fresh eggs would ruin at my house because I seldom use them for anything other than cakes and brownies,lol!
I never knew about flaxseed! I will definitely try that the next time I’m baking – especially since my ds is slightly allergic to eggs!
Yeap! I’ve used flax seeds for eggs MANY times! I also like to add flax seeds and chia seeds in my smoothies!
Wow, who knew?! Thanks for the tip!
That is so awesome – thanks for sharing that tip Darcy! My family is also trying to eat more healthily & naturally, and we have a huge stock of ground flax on hand (also add it to everything)… I will have to mark this down so I remember it in a pinch!
That’s so funny that you’re blogging about this- I just put a T in my banana bread mix and just after I put the eggs in, I thought I should try to substitute for flax! Does it change the taste/consistency of the recipe at all? Thanks for the tip!
Allie – not at all. You’re not using a ton of it, and it’s in a baked good, not alone. Works like a charm for 1 egg for me, which is what I’m always short LOL
what an awesome tip Darcy, thanks!!!
Flax seed is wonderful stuff!