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I have used many types of egg replacers.

From aquafaba, to a flour blend, to applesauce, to baking powder and vinegar. And none have been quite like using this one.

Then I heard about Aquaflaxx.

This Aquaflaxx, also known as the gel you get from Flax seeds (what a mouthful) has the consistency of egg whites and is a great binder, and can be used in baked goods, fried foods, or even as an emulsifier.

The power behind the usefulness of flax eggs is polysaccharides. It forms a gel when combined with water and this gel can be frozen for use in vegan baking. It can be whipped up into a meringue, emulsify liquids and fats, and help in binding things together. Plus it contains healthy omega-3 fatty acids.

This preparation of extracting the gel from whole seeds means there is no flecks to give an off color or weird flavor.

Of course, this is not a perfect replacer for a chicken egg, since it doesn’t contain any protein to add structure to cakes, but it is still very versatile.

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Ingredients

Only two ingredients are needed for this egg replacement:

• Flax Seeds. Use whole flax seeds. It doesn’t matter if it’s brown or golden.
• Water

Seriously. That’s it.

Procedure

Add the flax seeds and water to a pot. Put on medium heat and stir while it comes to a boil. Once it begins to thicken, strain the liquid and press on the seeds.

It will become considerably harder to strain once it cools, so make sure you strain it quickly.

Put it in a container and place it in the fridge to thicken. After that, you can freeze it or keep it in the fridge, but don’t leave it at room temperature because it spoils fast.

To replace an egg, use 3 tbsp of Aquaflaxx.

If you tried this recipe, let me know in the comments below. I would love to hear from you!