Do 'Flax Eggs' Work as Well in Baking as Real Eggs?
One CR staffer got good results. Here’s how he did it.
Like millions of people, I took up baking as a pandemic hobby, and I never stopped. So I always try to make sure there are eggs in my fridge. Just a year ago, my grocery budget could comfortably support both my baking interests and daily joy in making an omelet to accompany a cup of coffee each morning. But sadly, times have changed—in stores across the country, eggs now cost 60 percent more than they did a year ago, compelling me and many other Americans to shift their relationship with eggs from a daily consumption to an irregular indulgence, if at all.
Photo: David Leon Morgan/Consumer Reports Photo: David Leon Morgan/Consumer Reports
I cut a piece for myself and another for a friend. The verdict? There were subtle differences in taste, but not by much. My friend noted that the cornbread made with flaxseed felt a little drier on the tongue and didn’t have as much "fullness" in its taste the way the one with egg had. I also noticed that, but I don’t think it’s anything a little spread of butter or honey couldn’t cure. In fact, I put both loaves in the refrigerator once they cooled and, after waiting a few days, my friend and I were hard-pressed to find any difference in taste between the two.
Photo: David Leon Morgan/Consumer Reports Photo: David Leon Morgan/Consumer Reports
How to Use Flax Eggs
Why does flaxseed work well in baked goods? “In general, flax eggs are very close to eggs in that they provide structure, emulsification, and slight leavening. When you mix ground flaxseed with water, the seeds’ soluble fiber forms a sticky gel that has a consistency similar to an egg white,” says Jeannie Leonard, extension agent, Family and Consumer Science at North Carolina State University. “This helps bind ingredients together, creating a smooth batter for flour-based vegan recipes like quick breads and cookies.”
Here are her tips for getting the best results when using flaxseed as an egg substitute:
• The flaxseed needs to be ground. If you don’t have ground flax, you can grind whole seeds yourself. Leonard likes to use a clean coffee grinder, grinding one to two tablespoons at a time. Store any leftover ground flaxseed in an airtight container.
• For each egg in the recipe, use one tablespoon of ground flaxseed soaked in three tablespoons of hot water. Let it sit for about five minutes to thicken.
• Unlike real eggs, flax eggs soak up moisture during the baking process. In quick breads (like cornbread) and cookies that’s okay. You may get a denser or drier texture than usual, but you’ll still have a tasty baked good. (Just be sure not to overcook.) But flax eggs will ruin the texture of brownies, creamy desserts (like pumpkin pies), or recipes that call for more than three eggs.
As for me, I’m saving the eggs for omelets—where the real thing really matters. But flax is my new baking go-to—at least until egg prices come down.
Correction: This article, first published on Feb. 12, 2023, has been updated with the proper amount of ground flaxseed to use to replace each egg in a recipe.
