Eggs play an important role in baking. They work as a binder and add fat and moisture to a recipe. For that reason, baking without eggs can seem virtually impossible, but it’s not! While a variety of egg substitutes exist in the market, these days, the go-to for substituting eggs in baking recipes is flax paste—sometimes referred to as a flax egg.
Flax seeds are a good binding agent when ground and mixed with water. Flax seed paste is mucilaginous and contains fiber and omega 3 fatty acids.
For most recipes that call for eggs, you can rely on a simple substitution: 1 egg = 1 tablespoon of flax seeds blended with 3 tablespoons of water.
Though you can make it fresh, flax seed paste is best made at least a day ahead of time, giving the seeds ample time to absorb the water and achieve its desired texture. If you are an avid baker, you might choose to make a large batch of flax paste and freeze it in individual “egg” servings (about 2 oz for large eggs).
To make a larger batch of flaxseed paste:
- Start with whole flax seeds. Golden flax seeds are the best choice for this purpose because they have a pleasing color. Regular flax seeds can lend a gray cast to a baked product.
- In a blender or food processor, mix 2 oz of flax seeds with 6 to 8 oz of cold water. Blend until the seeds are pulverized and the mixture is relatively smooth.
- The texture should be pourable, but not too thin, like pancake batter.
To use flax paste, mix it into your recipe where it calls for the eggs. Keep in mind that while this substitute will work for most basic baking recipes, you cannot use flax seed paste in recipes where the eggs are whipped to a foam (like in some flourless cakes) or cooked as a custard (like vanilla sauce or creme brûlée).
