I’ve been guilty of referencing flax eggs as a substitution option without providing more detail.
Flax eggs work well when they’re a small component in baked goods, pancakes, and other flour-based recipes.
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 work well in many recipes…Flax eggs are well-suited for quick breads, such as banana bread and muffins, as well as simple cookie recipes.
You can’t whip flax eggs to infuse them with air, so they don’t offer much “lift” to your baked goods.

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