The Chia Egg recipe is an easy one to make and is so versatile! Learn how you can use chia in your favorite baked goods. This egg substitute can be a go-to favorite because it is a great binder and it’s healthy too!
I used a chia seed egg in these Vegan Peanut Butter Cookies and they’re delicious!
When I was vegetarian and thinking about a vegan diet, I did so in a series of steps. The very first, and easiest for me, was to give up eggs.
I never really liked eggs all that much, especially the runny yolks. And I especially didn’t like the impact eggs had on my digestive tract. Let’s just say they had a gaseous effect and leave it at that.
Surprisingly, giving up eggs wasn’t difficult in my day-to-day diet, but it did leave me scratching my head about baking. I was pleasantly surprised to discover this little trick: chia seeds as egg substitutes!
I know it sounds implausible, but this chia substitute is easy to use in many of your baked good recipes, and it works! I like to use it in baked goods like cookies, muffins, and even pancakes.
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Chia seeds
How to Make a Chia Egg
Wondering how to make chia eggs? It’s really easy! You can make it in a few minutes with only two ingredients. It all begins with chia seeds.
- Pour chia seeds into a bowl
- Stir in water
- Let it sit for 5 to 10 minutes, until it’s a gelatinous mixture you can use as an egg replacer.
These seeds are really beautiful when you look at them close-up. There’s a sort of marble texture to them. Almost like they’re miniature birds eggs.
Even though the seeds are tiny, they pack a powerful nutritional punch. See more on chia nutrition below.
Next, add 3 tablespoons of water, stir it, and set it aside. Within 5–10 minutes, you’ll have a gelatinous mixture that you can use as an egg replacer.
If the texture of chia seeds in your baked goods bothers you, consider grinding them before combining with water. I use a spice or coffee grinder and it works fine.
They don’t look attractive, but that chia mix will work wonders in baked goods.
Don’t like chia? Or can’t find them? Ground flax works too. In the whole flax egg vs chia egg debate, I’m pretty neutral. I use them interchangeably and have great success with both.
Quick Fix Tip
You don’t always have to soak chia in water first. In some recipes, you can simply add chia seeds to the wet part of the batter and allow it to sit in that mixture before combining it with dry ingredients.
Replacing Eggs in Baked Goods
Replacing eggs with chia seeds does require a little finesse. For example, chicken eggs are an important binder for many baked goods. You can usually substitute a chia seed egg in the following:
- Gluten-free vegan cakes. Because gluten is such a powerful binder, I don’t often use an egg replacer (such as this Vegan Vanilla Cake recipe). However, vegan + gluten-free means you’ll want to add an egg replacer such as a chia seed egg.
If you don’t get it right, don’t cry over crumbly cake. Make Vegan Cake Pops instead!
The good news about a chia seed egg replacement is that it’s relatively neutral in flavor profile so it won’t impact the flavor of your baked goods like a flax egg.
Chia Egg Ratio: One chia egg will replace 1 chicken egg in a recipe. I don’t recommend using more than 2 chia seed eggs in a recipe. See more on that below.
When to not use Chia Eggs
There are some situations where a chia seed egg will not work.
- Multiple Eggs. When a recipe calls for 3–4 eggs, the eggs are doing more than binding. They’re adding texture too. I recommend finding a vegan recipe for the dish you’re trying to make. Finding a trusted recipe source is always a great idea!
- Meringue. You can’t whip chia seeds like egg whites in a meringue. They don’t have the level of starches provided in egg whites. However, if you want a vegan meringue, I’ve got you covered.
- Scrambled Eggs. You can’t scramble chia seeds. But this Tofu Scramble works nicely!
What is a chia egg?
A chia seed egg is a combination of chia seeds and water that creates a gelatinous mixture that can be used as a plant-based egg replacer. It works best to bind baked goods, like cakes, pancakes, cookies, and more.
How do you make chia eggs?
You can replace an egg in many baked good recipes with a chia seed egg, made by combining 1 tablespoon chia seeds with 3 tablespoons water. Let this mixture sit around 5 minutes until it becomes gelatinous.
Can you replace flax egg with chia egg?
A flax egg and a chia seed egg are pretty much interchangeable when using them to replace eggs in baked goods like cakes, cookies, muffins, and more.
For the number of calories involved, the chia seed provides a lot of nutrients. Interestingly enough, it falls in the mint family of plants. Two tablespoons of chia seeds have 11 grams of fiber and 4 grams of protein. You’ll also get omega-3 fats, magnesium, calcium, and some of those healthy B vitamins too!
If you’re watching carbs, you’ll be interested to know that chia seeds have 12 grams of carbs per 2 tablespoons. But because most of those carbs are in fiber form, it’s only 1 gram of net carbs.
Ways to use a Chia Egg
Here are some great recipes where you can use chia seeds:
- 1 tablespoon chia seeds
- 3 tablespoons water
- Combine the chia seeds with the water in a small dish. Set aside for a minute or two to let the chia seeds soak.
- Add this chia egg as an egg replacer in your favorite baked goods, such as cornbread, cookies, muffins, cakes, etc.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.