Vegetarian Flaxseed Egg Substitute
Keeping eggs out of baked goods doesn't mean sacrificing structure or texture, and this simple two-ingredient trick proves it beautifully. Ground flaxseed and water come together in minutes to form a thick, gel-like mixture that mimics the binding power of a whole egg. It's the kind of kitchen hack that feels almost too easy — just stir, wait five minutes, and you're ready to go. Whether you're making muffins, pancakes, or a hearty veggie burger, this substitute holds everything together without any fuss. It's a pantry-friendly solution that works especially well when you're mid-recipe and realize you're out of eggs, or when you're simply cooking for someone who avoids them. Once you see how well it sets up, you'll want to keep ground flaxseed stocked at all times.
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Learn more →Ingredients
1 serving
- 1 tbsp ground flaxseed
- 3 tbsp water
Instructions
- 1
Combine the ground flaxseed and water in a small bowl and stir with a fork until evenly mixed.
- 2
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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