Are you looking to make an egg-free recipe? Consider using flax meal. Flax “eggs” are commonly used in plant-based baking as a egg replacer because they work well as a binder and have similar gummy texture to egg whites.
You can buy flax meal already ground, or if you have flax seeds on had you can grind them yourself using a coffee bean grinder or a higher end food processor. I usually store my flax meal in the freezer to extend the shelf life. It’s a great staple to have on hand in your pantry for last minute needs.
Flax eggs don’t provide structure and wouldn’t work for anything that calls for whipping an egg, like merengue or a soufflé, but does work incredibly well in pancakes, cookies and quick breads, as well as savory recipes like veggie burgers or meatballs. It’s best used when not a major part of a recipe.
Note that it’s not an exact substitution in every recipe and may require tweaking some other ingredients. It might be best to start by following a recipe that includes them to familiarize yourself with what they can offer.
Next time you’re making an egg-free recipe for a vegan in your life or someone with an egg allergy, give the flax meal egg replacer a try.
Flax egg replacer
- 1 tbsp flax meal
- 2-2 1/2 tbsp water
- Add flaxseed meal and water to a dish, stir, and then let it sit for 10 minutes to thicken.