Go Back
Small bowl of flaxseed egg substitute gel with ground flaxseed beside it

Flaxseed Egg Substitute (For Binding)

Ground flaxseed simmered in water for 5 minutes into about 1/4 cup of gel, then cooled and used in place of 1 egg as a binder. Not suitable where eggs provide leavening.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 7 minutes
Cooling time 10 minutes
Total Time 19 minutes
Servings: 1 egg replacement (about 1/4 cup)
Course: Pantry Staple
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon ground flaxseed
  • 1/3 cup cold water

Method
 

  1. Coat a small saucepan with nonstick spray or a thin film of oil.
  2. Pour in the cold water, add the ground flaxseed and stir lightly to combine.
  3. Set the pan over medium-high heat. As soon as the water boils, after about 2 minutes, turn the heat down to low.
  4. Simmer for 5 minutes, stirring now and then, until the mixture has thickened into a gel like raw egg white and reduced to about 1/4 cup.
  5. Let it cool to room temperature, about 10 minutes, before adding it to a recipe. It thickens a little more as it cools.

Notes

This quantity replaces 1 egg used for binding, as in meatballs, meatloaf or veggie patties. For 2 eggs, double both ingredients.
Do not use it where the eggs in a recipe are there for leavening, such as sponge cakes, souffles or meringues.
No-cook version: stir 1 tablespoon of ground flaxseed into 3 tablespoons of water and let it stand for 5 to 10 minutes, until thick and gel-like. It replaces 1 egg in the same way.
Make-ahead: cover and refrigerate the cooled gel for up to 3 days, and stir it before using.
Ground flaxseed turns rancid quickly at room temperature; keep it in an airtight container in the refrigerator or freezer.