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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 30.0
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.9 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 1.5 g

View full nutritional breakdown of Vegan Egg Replacer calories by ingredient
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Vegan Egg Replacer

Submitted by: THEOTHERHALF

Introduction

This works especially well in muffins, pancakes, cookies and cakes.
This works especially well in muffins, pancakes, cookies and cakes.

Number of Servings: 1

Ingredients

    1 tablespoon of ground flax plus 3 tablespoons of liquid replaces one egg in baking.

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Directions

Substitutes for 1 egg when your favourite recipe calls for eggs and you have chosen an eggless existence.

Number of Servings: 1

Recipe submitted by SparkPeople user THEOTHERHALF.






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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    It's awesome. Much better than other egg replacers. I use this measurement: 1 T ground flax to 1/4 C water, start with boiling water, and don't add it to the recipe until it has cooled completely. Sometimes I put it in the freezer for a few minutes to get the right consistency! - 7/6/08

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  • 1 of 1 people found this review helpful
    Thank you SO much for this simple recipe! We have been going through at least 1.5 dozen eggs/whites a week and even considering getting chickens of our own, until last night when I cracked open an egg and it came out all bloody. Ugh. Reminded me of why I had previously been vegan for almost 15 yrs - 2/5/10

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  • Incredible!
    1 of 1 people found this review helpful
    I just used this recipe in vegan whole wheat pumpkin, walnut and cranberry muffins! Works great! - 11/23/09

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  • Incredible!
    1 of 1 people found this review helpful
    great substitute for eggs. - 8/4/08

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  • Incredible!
    1 of 1 people found this review helpful
    Eggcellent!!
    :) - 6/20/08

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  • Incredible!
    1 of 1 people found this review helpful
    Using warm water and letting the flax/water mixture sit for at least 5 minutes will make it come together and be sort of "gloopy". I found it works much better if you follow these tips. I love using this rather than Ener-G becuase flax does seem to work better. More nutritious too! - 6/13/08

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  • I use this all the time. Warm water works better though. Let it sit for about 5 minutes to thicken. - 3/25/13

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  • Thank you for this. I have been wondering for quite a while how to substitute egg in my baking. - 9/3/12

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  • Used this yesterday in a recipe and it was perfect! - 5/13/11

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  • more specifically, 1 1/2 teaspoon of egg replacer to 2 tablespoons of luke warm water and stir until entirely disolved for best results. - 2/28/11

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  • I was so excited when I saw this egg substitute. I used it to make vegan carob cookies. It worked very well and tasted good too! I will definately be using this recipe from now on!!! - 11/23/08

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