One Flax Egg Replaces One Egg in Most Baked Goods

## Why It Works Eggs do two things in baking: they bind (hold ingredients together) and they leaven (add structure and lift through protein coagulation). Ground flaxseed soaked in water releases mucilage — a soluble fiber that forms a thick gel. This gel mimics the binding function of egg quite well. It doesn't provide the same protein structure for leavening, which is why flax eggs work best in recipes that don't rely heavily on eggs for rise — muffins, quick breads, dense cookies, pancakes — and less well in recipes like soufflés, chiffon cakes, or anything where eggs are the primary structure. ## How to Do It 1. Measure 1 tablespoon of ground flaxseed (also sold as flax meal) per egg being replaced. 2. Add 3 tablespoons of water. Stir to combine. 3. Let sit for 5 minutes at room temperature. It will thicken into a gel. 4. Use exactly where the recipe calls for egg — same timing, same mixing method. 5. Scale up linearly: 2 eggs = 2 tbsp flax + 6 tbsp water. ## Pro Tips - Golden flax or brown flax both work. Golden flax is less visible in light-colored batters if that matters. - The gel should be thick and slightly slimy when it's ready — if it's still watery after 5 minutes, your flax isn't ground fine enough. - Flax eggs add a very mild nutty flavor that works with most baked goods. It's subtle enough to ignore in most recipes. ## When to Use This When baking for someone with an egg allergy, when you've run out of eggs mid-recipe, or when making vegan baked goods. Best in dense, moist recipes. Avoid in anything that needs eggs as the primary leavening.