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Ground Flax Egg Substitute

Tricia Vaccaro-Coburn

"Wonderful substitute for eggs, especially in cookies, brownies, muffins and breads. It works every time. Store ground flax seeds in a sealed container in the refrigerator or freezer."
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5 m servings 37 cals
Original recipe yields 1 servings (1 flax egg)

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  • Prep

  • Ready In

  1. Whisk water and ground flax seeds together in a bowl until combined, about 30 seconds. Let sit until slightly thickened, about 2 minutes.
  2. Whisk again, about 30 seconds. Let sit until thickened, about 2 minutes more.


  • Cook's Note:
  • If you are nervous about the effect, start by replacing only half of the egg called for in a recipe. The flax seed will affect the color and add a nutty taste (plus great nutrition!) but has no effect on texture, rising or baking times.

Nutrition Facts

Per Serving: 37 calories; 3 g fat; 2 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 3 mg sodium. Full nutrition

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Read all reviews 2
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This is a great substitute for people who don't eat eggs but also for anyone who has found themselves without eggs and in need of a pancake, muffin, or cookie. This also adds some necessary nutr...

this works very well, good for baking when u realize at the last minute that you don't have enough eggs...