Updated: Jan 25
Wondering how you can replace eggs in baking recipes? This is a great recipe for all the new bakers out there who want to bake without eggs or people who are allergic to them (yes, egg allergy is a thing). Using flaxseed eggs will help hold the bakes together, just like eggs. It's also insanely easy to do, so let's get to it.
Prep-time: 5 minutes
Servings: 1 egg
1 tbsp ground flaxseeds
2 tbsp water
1. Mix 1 tbsp of ground flaxseeds with 2 tbsp of water. Let it sit for 2 mins and after the time has passed it should be really slimy (like an egg).
2. You can use the egg in baking recipes and it can last for 5-7 days in the fridge.
If you're lazy you can buy ground flaxseeds but I tend to buy the 'ungrounded' because it tends to be cheaper.
Do not make scrambled "eggs" with this. This is only for baking :-)