To substitute for 1 egg, use one rounded 1/2 Tbsp egg substitute powder and 2 Tbsp (1/8 cup) water. If your recipe calls for egg whites beaten stiff, beat the egg substitute powder with water until stiff (this won't work for heavily egg-white-based dishes like meringues.

Stir together golden flax meal and cold water. For each large egg, stir or shake together 1 tablespoon (1/4 ounce) golden flax meal and 3 tablespoons (1 1/2 ounces) cold water. For multiple eggs, simply scale up: I’m making 4 eggs’ worth here, which translates to 1/4 cup (1 ounce) golden flax meal and 3/4 cups (6 ounces) water.

You can use brown flax meal. Sure. It’ll give your baked goods stronger whole grain-type flavor; and darker color, with a definite flecked appearance.

Let the flax gel sit for about 30 minutes. After 10 to 15 minutes, you’ll notice the flax has absorbed much of the water.. After another 15 minutes or so, it will have thickened quite a bit; give it a stir every now and then to help it along. You now have flax gel: a.k.a. homemade egg substitute..

Flax gel’s final texture is something between slimy and goopy, just to put things in scientific terms. Think egg white.

King Arthur Flour