How to Make a Flax Egg
You do not need to dedicate your life to Veganism in order to enjoy, appreciate, and eat vegan foods. Many vegan foods are healthful, delicious, and add great interest to any cuisine. Why not have these tools in your culinary repertoire?
Case in point… the flax egg.
Maybe you want to include flax seed in your diet because of its health benefits, or maybe you can’t eat eggs, or perhaps you are simply out of eggs… or maybe you are an adventurous eater, with a devil-may-care approach to life. Maybe you want to impress a vegan friend with your knowledge of egg substitution and vegan cookery.
With so many people now on specific diets, you may have occasion to prepare food for a friend, or guest, who cannot eat eggs, for one of a variety of reasons. Many people have difficulty processing the proteins in eggs.
In any event, this bit of knowledge could be useful to you at some point… (fyi, you will see this again in some of my recipes)… so here it is!
- Super Easy
- Super Nutritious (Omega 3, b1, copper, manganese, fiber, magnesium, phosphorus, selenium)
- Super Vegan friendly
How to make a flax egg
You will need:
- 1 T flax meal (ground flax seed)
- 3 T water
Combine ingredients. Cover. Refrigerate for about an hour so the “egg” can set up.
Handy Dandy Tips
- Flax seed can be purchased already ground, however, it is much better to buy whole seeds and grind them yourself. This will preserve the flavor, oils, and nutrition of the seeds.
- You can grind flax seeds, as needed, using a coffee grinder, processor, or mortar and pestle.
- Flax eggs make a great binder in many recipes.
- Getting amounts correct will make a difference in flavor and texture. Too much flax seed may not be pleasing to the palate. But used correctly, it is delightful!
Chia seeds taste better, in my opinion, but are more costly and harder to find. In a light dish, like a fresh pasta or light cake, chia seeds will give you the binder and consistency you need, without a stronger nutty flaxseed flavor.
If using chia seeds, treat them like flax seed, using the same ratio and method.
Only Two Ingredients Needed
Combine 1 tablespoon flax meal with 3 tablespoons water. As you can see, I do not get too “precious” in my flax seed grinding. Coarse is fine. 🙂
After an hour’s refrigeration, it becomes beautifully gelatinous, and is ready to be added to your delicious dish.
P.S. If that flax egg looks a little small to you, it is because I already used part of it before taking my photos. … veggie fritters need it.
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