Hi there! :) Thank you for sharing this!!
I gave this recipe a try recently – I used it to replace egg in some homemade dog training treats I was making with silicone moulds as I wanted to include some flax into my dog’s diet.
Sadly, it did not go overly well.
Other ingredients were ground chicken, broccoli, dill and green tea (in place of plain water) and blended to a puree, then coconut oil, sifted coconut flour and the flax egg (or two) folded into the mix (with more water/tea added as needed).
I spread the mix into moulds (dome/pyramid pan) and baked at 350F well for over 30 minutes… It was all very straightforward (for my second ever baking attempt) and was all going to plan….
Within minutes of going in the oven, they puffed up nicely and were even bouncing and lifting in the mould as if trying to get out… However, I could not for the life of me get them to firm up!
After 20-30 minutes I checked them only to find they were still super, super soft and smeared/collapsed at my touch — after 30-40 minutes the ones on the edges were burning on top but the mix inside the mould was still soft.
I lowered the temp to 320F and kept them in longer, but nothing was helping. When it came time to try and get them out, there was so much mixture stuck to the moulds (normally things just fall right out) and it was quite the job to get them out (most just fell apart because they were too soft).
The ones I could get out of the moulds went back in the oven on a flat tray at 320F to try and get other edges cooked, but they all just burned on the outside – there was no in-between (either no firmness and far too soft or just burnt to a crisp) — and I watched them like a hawk! :/
When making these homemade silicon mould treats, the raw mixture is supposed to be similar to a pancake mix consistency (maybe slightly thicker)… With the flax, the mixture was very granular/grainy and I couldn’t get it to smooth out.
Whilst I am baking dog treats, I am using fresh or cooked human-grade ingredients so figure it’s just baking — nothing special — I have no idea what I did wrong.
Was it the coconut flour? Could it have been the flax eggs? I used 1 tbsp flaxseed meal to 2-3 tbsp water (cooled green tea), whisked and let set for around 5 minutes until they were quite thick, but still a little runny…
Can you offer any advice?
I’m going to try again with real eggs in a few days and see if that makes a difference – I dearly hope so as cleaning my moulds the other day was an absolute nightmare (I considered just trashing them several times, but they are new and were expensive so I managed to push through and get them 90+% cleaned off)… :)
Many thanks in advance for any thoughts you might have!! :) ♥
FAQs
All you'll need for our simple formula is Flaxseed Meal or Golden Flaxseed Meal and water. If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg!
Is 1 flax egg the same as 1 egg? ›
Add to recipes in place of 1 egg (as original recipe is written). It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does. But I've found it to work incredibly well in pancakes, quick breads, brownies, muffins, cookies, and many other recipes.
What is the ratio of flaxseed to eggs? ›
What is the egg to flax egg ratio? 1 Tbsp of finely ground flaxseed mixed with 3 Tbsp of water should be the equivalent of 1 egg! Simply mix it together for about 3-4 minutes and then refrigerate for 15 minutes (or until gelatinous).
Why isn't my flax egg thickening? ›
Once you've whisked the ground flax seeds and water, the mixture will still be very watery. But once you let it stand for at least 5-10 minutes, it will thicken and get the gelatinous consistency of a regular egg. The longer you let the mixture sit, the thicker it becomes.
Can I replace a flax egg with just egg? ›
In many recipes, 1 flax egg can be used in place of 1 small chicken egg. However, they do not work in every recipe because flax eggs don't bind, stiffen, or rise during baking quite like chicken eggs do. That's why flax eggs don't work well in egg-heavy dishes such as soufflés.
How long does a flax egg take? ›
In a small bowl, stir the flaxseed meal and water together. Let rest: Allow mixture to sit for 7 to 10 minutes at room temperature, until thickened into a gel-like consistency. (It's ok if it sits for up to an hour if you get distracted!)
Does flax seed go bad? ›
How Long Does Flaxseed Last? When stored properly—in an airtight storage container and away from sunlight—our whole flaxseed has a shelf life of two years. Ground flaxseed has a shelf life of one year. Each bag of flaxseed has a best by date printed on the packaging.
Is flaxseed healthier than eggs? ›
Compared to regular eggs, flax eggs have about half the calories and are higher in fiber and omega-3 fats. They're a bit lower in protein, but they are also lower in saturated fat and cholesterol than regular eggs.
Can I use applesauce instead of flax egg? ›
Pureed fruit: You can also use applesauce or a mashed banana as an egg replacer, instead of flax seeds. Use ¼ cup unsweetened applesauce to replace 1 egg in baking. Bananas are also ¼ of a cup to 1 egg, but, unlike flax, baking with bananas may result in a slightly banana flavored recipe.
What are the side effects of eating flax seeds? ›
Adding flaxseed to the diet might increase the number of bowel movements each day. It might also cause side effects such as bloating, gas, stomachache, and nausea. Higher doses are likely to cause more side effects.
Depending on how the recipe uses the egg, use chia egg when you need more binding, and flax for most other needs.
How well do flax eggs work? ›
Unfortunately, flax eggs don't offer as much structural support as real eggs, and they definitely don't work in egg-focused recipes like scrambled eggs or frittatas. Flax eggs are an imperfect substitute, but in the right recipe, they can work great!
Is one flax egg equal to one egg? ›
Allow to sit for a minute or two – using hot water makes the thickening process much faster, and it usually gets to the right (gloopy/gelatinous) consistency in only about one minute. Use it in place of an egg in recipes, it's not an exact science, but usually 1 for 1, so 1 flax egg replaces 1 chicken egg in a recipe.
Does flaxseed egg change the taste of food? ›
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.
What should my flax egg look like? ›
Combine 1 Tablespoon ground flax + 2.5 Tablespoons water in a small bowl. Let sit for 5 minutes to “gel”. Flax egg should almost have consistency of egg whites when it is ready to add to a recipe.
Do flaxseed eggs work? ›
Unfortunately, flax eggs don't offer as much structural support as real eggs, and they definitely don't work in egg-focused recipes like scrambled eggs or frittatas. Flax eggs are an imperfect substitute, but in the right recipe, they can work great!
Do flax seeds help egg quality? ›
Our study showed that flaxseed oil intervention improved the quality of oocytes and embryos and increased fertilization rate, high-quality embryo rate, and blastocyst formation rate. Additionally, omega-3 fatty acids could increase fertilization rate and promote embryo development.
How to use flax seeds as a binding agent? ›
For one egg, mix one tablespoon of ground flax seed + 3 tablespoons of water in a bowl. Let it rest for 5 minutes and use the mixture to replace each egg in your baked goods recipes. Remember to grind the flax seeds at the very last minute or they will become stale quickly.
How much aquafaba equals one egg? ›
Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.
