I discovered this recipe during my early vegan days and I relied on it a lot in baked goods. When we added meat and eggs back into our diet, I thought I had said good-bye to this recipe for good. But, here we are, dusting this recipe off again due to my son's egg allergies and I'm so thankful to have previous knowledge of it. This recipe comes from the cookbook Rebar, but you can find variations for flax egg recipes all over the web.
Flax Eggs (yields ~1 cup)
1/4 cup ground flax seeds
3/4 cup + 2 Tblsp water
Place the ground flax seeds in a food processor with water and blend until the mixture congeals to the consistency of eggs - about 2-4 minutes. Using an immersion blender with the ingredients in a jar also works quite well to achieve the above. Substitute one quarter cup of flax eggs for two eggs. Store in the refrigerator for approximately one week.