Vegan Egg Replacer


5 of 5 (11)
member ratings
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


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.

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.

Member Ratings For This Recipe


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    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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    Useful for me - 9/13/18


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    Incredible!
    Yes thank you I,m a new vegan and I,m sure there are other newbies wondering also how to replace eggs - 5/26/17


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    Incredible!
    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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    Incredible!
    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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    Incredible!
    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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    Incredible!
    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