The flaxseed egg is my favorite find of 2015! It has been used seamlessly in many different recipes as an egg alternative and my stomach, in turn, has been very happy.

I’ve used it in many goodies that I’ve taken to work and people are surprised to find out that I used an egg substitute since they couldn’t even tell the difference! Always a great sign.


  • 1 tablespoon ground flaxseed
  • 2-1/2 tablespoons water


  • Combine 1 tablespoon ground flaxseed with 2-1/2 tablespoons of water in a small bowl. Let sit for 5 minutes. This mixture is the equivalent to one egg.


Use 2 tablespoons ground flaxseed with 5 tablespoons of water to make 2 eggs, 3 tablespoons ground flaxseed with 7-1/2 tablespoons of water to make 3 eggs, and so on.

One thing that I love about the flaxseed egg is that it’s very cost-effective. I purchased a $3 bag of ground flaxseed early this year in the organic section of my local Fred Meyer and have used about half of it, if that. It goes a long way compared to buying a carton of eggs every time I need to bake something. I always have ground flaxseed and water on hand!

Because you need to let it sick for 5 minutes to thicken, I suggest making it first for every recipe you use it in. I have yet to find a recipe that it doesn’t work with!

Here’s some recipes I’ve used the flaxseed egg in:

Chocolate Candy Cane Cookies

Parker House Rolls

Pumpkin Bars

Old Fashioned Pancakes

Healthy Chocolate Chip Cookies

I hope you enjoy this egg alternative as much as I do!