4 Reasons to Use Flax Eggs Instead of Chicken Eggs When Baking

Those who love to bake always have a few staple ingredients in their kitchens — flour, baking soda, sugar, and, of course, eggs. I mean, you can’t bake a cake or batch of muffins without cracking a few eggs, right? Not exactly. You can absolutely substitute eggs in your cookies, pancakes, and breads with this simple swap. For every egg, make a flax egg by mixing one tablespoon flaxmeal and three tablespoons water. The flax becomes gelatinous when soaked for five to 10 minutes, resembling the consistency of eggs.

It not only looks egg-like, but it acts as a binder to prevent your cakes from crumbling, and also helps your baked goods rise. But the best part? Flax offers a few health benefits that eggs don’t. If you’re watching your cholesterol and saturated fat intake, are trying to increase your daily fiber (who isn’t?), and could stand to get more omega-3s in your day, flax is the way to go. One flax egg is also almost half the calories, so if you bake a lot, it’s a huge bonus when it comes to weight loss.

“What about the protein?” you ask. Yes, it’s true that eggs offer a ton more than flaxmeal, but I’m pretty sure (I hope!) downing brownies isn’t your main form of daily protein. So you can make it up during other meals and snacks. Or if you really want more protein in your doughnuts and banana bread, try adding beans or a plant-based protein powder to your batter.

Go ahead and use this little trick in your favorite recipes. Or if that makes you a little nervous, try one of these tried-and-true recipes — you’ll never know they’re egg-free.