Baking without eggs is one thing, but baking without eggs *and* corn is where things can get genuinely tricky — so many commercial egg replacers sneak in corn starch or corn-derived fillers that make label-reading a part-time job. This two-ingredient workaround sidesteps all of that completely. Ground flaxseed and water are all it takes to create a gel that mimics the binding power of a whole egg, and the transformation happens right before your eyes in just five minutes. You stir, you wait, and suddenly you've got a sticky, cohesive mixture that holds batters and doughs together beautifully. It's one of those kitchen tricks that feels almost too simple to work — until it does, every single time. Keep a bag of ground flaxseed in your pantry and you'll never be caught off guard mid-recipe again.
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Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
Let the mixture rest at room temperature for 5 minutes, until it thickens into a gel with a slightly sticky, egg-like consistency.
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