Vegan Egg Replacer


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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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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.

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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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