Flax egg
An egg substitute made by stirring ground flaxseed with water and letting it sit until it turns thick and gel-like.
- Baking ingredients and additives
Also called: flaxseed egg
The usual ratio is 1 tablespoon of ground flaxseed to 3 tablespoons of water for one egg. After 5 to 10 minutes the mixture becomes gloopy, a bit like raw egg white, and can bind batters for muffins, pancakes, quick breads, brownies and cookies.
A flax egg binds but does not whip or set like a real egg, so it won't work in meringues, soufflés, sponge cakes or custards. It adds a mild nutty taste and tiny brown flecks; golden flaxseed is lighter in color.
Bake it at VanillaGoods
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