Chia Egg

The Chia Egg recipe is an easy one to make and is so versatile! Learn how you can use chia eggs in your favorite baked goods. The chia seed egg substitute can be a go-to favorite because it is a great binder and it’s healthy too!

A bowl is full of chia seeds.

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. However, I was pleasantly surprised to discover this little trick: chia seeds as egg substitutes!

I know it sounds implausible, but this chia egg substitute is easy to use in most of your baked good recipes, and it works! I like to use a chia seeds egg substitute in baked goods like cookies, muffins, and even pancakes.

The good news is that it’s really easy to make egg replacers for vegan baking. The trick is to know when and how to use the variety of egg replacers. That’s because each one can usually fill a singular roll played by the chicken egg. For example, the chia seed substitute for eggs is great when you only need a little binding power.

What is a chia egg?

A chia 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 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 chia egg are pretty much interchangeable when using them to replace eggs in baked goods like cake, cookies, muffins, and more.

How to Make a Chia Egg

Wondering how to make chia eggs? It’s really easy! You can make a chia seed egg replacer in just a few minutes with only two ingredients. It all begins with one tablespoon of chia seeds.

A tablespoon full of chia seeds is pouring them into a small glass bowl.

Chia 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 chia seeds are tiny, they pack a powerful nutritional punch. See more on chia nutrition below.

A hand holds a glass measuring cup with water and is pouring it into a bowl with chia seeds to make a chia egg.

Next, add 3 tablespoons of water to the chia seeds. Then give that a stir and set it aside. Within 5 – 10 minutes, you’ll have a gelatinous mixture that you can use as an egg replacer.

So, the chia egg ratio is easy: 1 tablespoon of chia seeds per 3 tablespoons of water.

Note: If the texture of chia seeds in your baked goods bothers you, consider grinding the chia seeds before combining with water. I use a spice or coffee grinder and it works fine.

A gelatinous mixture is being poured into pancake batter.
A chia egg is added to pancake batter.

They don’t look attractive, but that chia egg replacer mix will work wonders in baked goods.

Don’t like chia? Or can’t find these seeds in your area? Ground flax makes a good substitute for chia. In the whole flax egg vs chia egg debate, I’m pretty neutral. I use them interchangeably and have great success with both.

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. It’s good to know that a chia egg replacement can be an effective binder too!

You know what else is a great binder? Gluten. That’s why I don’t use an egg replacer at all in my Vegan Vanilla Cake recipe. It’s not necessary because my recipe uses all-purpose flour.

So, you might see where I’m going with this. If you’re making a vegan gluten-free cake, it would be a great idea to add a chia egg to add some additional binding. That way the cake doesn’t crumble all over the place!

You know what I say? 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.

However, there is a texture to chia seeds that some people find off-putting. If that texture bothers you, simply grind the chia up before combining it with water. I find a coffee or spice grinder works great.

Chia Egg Ratio: One chia egg will usually replace 1 chicken egg in a recipe. However, if your recipe calls for 3–4 eggs, you won’t want to rely on 3–4 chia eggs. See note below on when not to use chia seed eggs.

Chia Benefits

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.

When to not use Chia Eggs

There are some situations where a chia egg will not work.

Multiple Eggs. If you have recipes that call for 2 or more chicken eggs, you’ll want to think about alternatives to using a chia egg. But, you can do a combination of egg replacers, such as one chia egg combined with whipped tofu.

Here’s why. When a recipe calls for 3 – 4 eggs, it is usually relying on the eggs to do more than binding. They’re adding texture too. A chia egg won’t help with texture.

So, when a recipe calls for multiple chicken eggs, it’s a good idea to do a mixture of ingredients, like a chia egg combined with whipped tofu. Another idea is to search for 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 a chia egg up 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. So far, there is no single vegan egg replacer that fills the entire gamut of purposes that a chicken egg has. For example, you can’t scramble chia seeds. So, what we are doing with the chia egg is replacing one singular role that a chicken egg provides in baking, which is binding.

A hand holds a dish pouring water into a bowl of chia seeds. The text reads: how to make a chia egg.

Ways to use a Chia Egg

Now that you know how to make one and when to use chia seeds instead of eggs, let’s discuss some great recipes where you can use chia seeds eggs. Here are some favorites:

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.

A stack of vegan peanut butter cookies is sitting in the foreground. A hand is holding a cookie right above the stack and there's a bite taken out of that cookie.

If you look closely, you can see the chia seeds in these cookies. I like the pop of chia seeds showing throughout, but if you don’t, simply grind the chia seeds first.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A bowl full of wet chia seeds, referred to as a chia egg, is being poured into batter.

Chia Egg

Use this Chia Egg recipe to replace eggs in a variety of baked goods, from cookies to muffins, and even some cakes!
5 from 1 vote
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: Chia Egg
Prep Time: 1 minute
Cook Time: 3 minutes
Total Time: 4 minutes
Servings: 1
Calories: 58kcal
Author: Marly



  • 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.
Nutrition Facts
Chia Egg
Amount Per Serving
Calories 58 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 4mg0%
Potassium 49mg1%
Carbohydrates 5g2%
Fiber 4g16%
Protein 2g4%
Calcium 76mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.


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One Response to Chia Egg

  1. I’m Marly, the author of this recipe, and I’m pleased to say it’s easy to make and a great egg substitute in my favorite vegan baked goods.


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