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.
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.
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Ingredient Notes
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.
Taste
This egg replacer 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.
Step by Step Instructions
- 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.
FAQs
No, they don’t! You can use whole chia seeds to make a chia egg.
No, I don’t recommend making them and storing them. I think the texture of the chia egg will get too thick and gummy. It’s best to just make the chia seed egg right before you need to use it.
More Recipes That Use Chia Seeds
Video
Watch the video below to see what the consistency of this chia seed egg replacer should look like:
Disclosure: This post contains paid affiliate links.
Recipe
How to Make a Chia Egg.
Ingredients
- 1 Tablespoon chia seeds
- 3 Tablespoons water
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.
Gregor Anderson
Worked like a charm, although it didn’t seem to gel as much as I’d anticipated. I added a pinch more water the 2nd time. Not only is this a great nutritional value, it works better than the 1/2 banana recipe for my other cooking needs, frying, nuking, etc.
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Kelly Roenicke
So glad it worked for you! Thanks for letting me know!
Terry #WarriorNana
• Worked well for the cake I made, everyone liked it.
• The problem with the pancakes I made is they stuck to the pan using the same GF Pancake mix I always use. Since this hadn’t happened before I blamed the ChiaEggs. I don’t easily Toss Food. I tried making Deep Fried Dumplings from the batter. Turned out nicely, very tasty. Now to figure out the reason the pancakes stuck to the pan. 🙃
Thank you for the recipe.
RUTH GOSSELIN
Very helpful for when eggs are expensive
Kelly Roenicke
Glad this is helpful!
Ks
What is the amount of 1 tablespoon of chia seeds, 3 tablespoons of water and an egg in grams?
Emily
I used at as a egg substitute for my waffles. It tasted better than using eggs!!
Fran
H!, I have been searching for the amount to use if the recipe calls for one egg?
Kelly Roenicke
This recipe is the amount to use for one egg.
Shell
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).
Mary Ann
Eggs provide structure and leavening in cakes, aerating the mixture so it comes out light and fragile. Chia seeds will not provide that. Use this egg substitute for savoury foods like homemade burgers, stuffed vegetables etc – where the egg is just there to bind and hold the various bits together. The same can be achieved with grated cheese Savoury cooking is far more forgiving than baking – that is a very precise science, which does not allow for many substitutions on the fly. You will find eggless cake recipes online but they would have been developed specifically to be eggless – hours of experimentation would have gone into their development.
Chia
This recipe is delicious, chia is awesome!
Julia Mueller
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!
Kelly Roenicke
Thanks, Julia! :)