How to Make a Vegan Egg Substitute

Name: How to Make a Vegan Egg Substitute
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 egg
Ingredients: 1 tablespoon whole raw flax or chia seeds, do not use pre-ground; 3 tablespoons water

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
1 egg
Calories
58 kcal
Course
Snacks
Cuisine
American

How to Make a Vegan Egg Substitute

Iris Warren

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Learn to make a vegan egg replacer for cooking or baking. Simple step-by-step recipe tutorial for flax seeds or chia seeds.

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Ingredients

Servings

1 tablespoon whole raw flax or chia seeds, do not use pre-ground
3 tablespoons water

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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.

Notes

You will also need: Spice grinder or mortar and pestle, fine mesh strainer (optional)
If you do a lot of baking, you can make some of these eggs in advance and store them in the refrigerator for up to a week. Use tiny Tupperware containers, one for each "egg."
If you do a lot of baking, you can make some of these eggs in advance and store them in the refrigerator for up to a week. Use tiny Tupperware containers, one for each "egg."

Nutrition Information

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Calories 58kcal (3%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 3g (5%) Sodium 4mg (0%) Potassium 48mg (1%) Fiber 4g (16%) Calcium 76mg (8%) Iron 0.9mg (5%)