A simple chia egg replacer is a great substitute to use in your vegan baking! Learn how to make one with this step by step tutorial.
When you eliminate eggs from your diet, it not only changes your breakfast options, but it also changes how you bake.
Thankfully, there are several options for vegan egg replacers. One of the simplest ways to make an egg replacer is to make a chia egg.
What is a chia egg replacer?
A chia egg is simply made from water and whole chia seeds. Once combined, they become gelatinous, kind of like the texture of an egg. Chia eggs work well to bind baked goods together.
What does a chia seed egg taste like?
It really doesn’t have much of a taste at all! It blends into your baked goods, and the taste really isn’t detectable. If you don’t want to be able to see the chia seeds, you might consider white chia seeds rather than the standard black chia seeds.
Do chia seeds need to be ground up before using?
No, they don’t! You can use whole chia seeds to make a chia egg.
How do you make a chia seed egg replacer?
It’s really easy!
Just take one tablespoon of chia seeds, and place them in a small bowl or cup.
Add 3 tablespoons of water, and wait for about 5 minutes, until it becomes a gel. Then go ahead and use it in your recipe, just as you would a regular egg.
Watch the video below to see what the consistency of this chia seed egg replacer should look like:
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How to Make a Chia Egg.
A chia egg replacer is a great option when you can't bake with eggs! Simple, natural, and it works well in muffins, cookies, or cupcakes.
Instructions
Combine the chia seeds and the water in a small cup or bowl. Stir.
Wait for about 5 minutes, or until the mixture forms a gel. Use in place of one egg in your recipe.
Recipe Notes
This recipe is equal to one regular egg.
I do not recommend chia seed egg replacers in recipes that require 3 or more eggs.
Where can you find safe chia seeds?
If you have a nut allergy, you know that it can be tough to find safe seeds that aren’t contaminated with peanuts or tree nuts. You may want to try Gerbs Allergy Friendly Foods, which are safe from the top 12 food allergens. They have a variety of chia seeds that can be found HERE.
I was hoping to substitute the chia for egg in a cake recipe.
The rest of the recipe I did as usual, but added the chia for the egg. It turned into a slop – didn’t bind like egg does. Is there more to using chia than a straight substitution? (I did soak the chia for 5 minutes as suggested).
This recipe is delicious, chia is awesome!
Your tutorials are always so helpful and inspiring! I still haven’t made a chia egg and most definitely need to prioritize this. Thanks for the motivation!
Thanks, Julia! :)