Flax egg gel - vegan egg white substitute

Flax Egg-Replacer Gel

Some cooks refer to this as flax glop. You will see why. But it works as an egg replacer here and in other applications. The gel really does look like egg whites.

Keyword egg replacer, egg substitute, eggless, vegan baking
Author Fran Costigan


  • 1/2 cup flax seeds I use golden, but brown is fine
  • 3 ½ cups water more as needed


  1. Put the flax seeds into a medium saucepan. A wide pan works best.
  2. Pour the water over the seeds and bring to a boil over medium heat. 
Reduce the heat to maintain a simmer for 10-15 minutes or until the liquid has reduced by 2/3 to ½. 

  3. Strain through a wire mesh strainer—not a very fine strainer, set over a bowl. If the seeds won’t easily strain, put them back into the saucepan and add more water. Simmer again.

  4. If you have more than ½ cup of flax egg gel, just pour it back into the saucepan until reduced.