This Vegan Egg Substitute Requires Two Simple Ingredients, and One’s Probably Already In Your Pantry
In baking, eggs are often a crucial ingredient. They add moisture, create structure and stability, and so much more. There are a number of egg substitutes out there, from applesauce to aquafaba (we even tested them!), but today we’re focusing on just one: flaxseed.
Sarah Crawford, the blogger behind Broma Bakery, posted a reel about this baking hack on Sunday, January 23 on her Instagram. In the post, captioned “no egg no problem,” Sarah demonstrates how to make a vegan “egg.” Mixing together 1 tablespoon of Bob’s Red Mill organic whole ground flaxseed meal and 3 tablespoons of water, the baker lets it sit for five minutes. In that time, the mixture congealed and took on a thicker, egg-like texture as the flaxseed absorbed the water. At the end of the video, Sarah notes that this vegan “egg” can be substituted 1:1 for most recipes, adding that “some recipes are going to be a little bit more finicky.”
Sarah uses flax eggs in the Vegan Gluten-Free Chocolate Cake recipe that was recently posted on her blog. She explains that the flax eggs lend a subtle nutty flavor and a fudgy, dense texture. “They give the cake just the right amount of structure, but because they aren’t real eggs the cake doesn’t get quite as fluffy,” she wrote. “The result is perfection.” She emphasizes the importance of letting the flax eggs sit and congeal before adding them to the other wet ingredients. If you don’t, your cake will be watery.
So there you have it: a new technique to add to your vegan baking arsenal. And such a good one if you ask me. While you’re in the process of adding things, don’t forget to check out these popular baking tools that our readers loved in 2021.