Here’s how to make a chia egg with just chia seeds and water. This easy recipe is great for vegan and egg-free baking!
I use flaxseed eggs in a lot of my recipes but chia seed eggs are rarer! But did you know you can also use chia seed to make a vegan egg replacement? It’s worth clarifying that these “eggs” don’t work in all recipes but they are really great for vegan baked goods.
A chia egg is a vegan egg substitute in some recipes that is made from water and chia seeds. When combined, they gelatinize and can help bind baked goods together.
Chia seeds are powerful little seeds! For starters, they are a great source of omega 3 fatty acids, which help reduce inflammation and have been linked to a lower risk of chronic diseases. They’re a good source of antioxidants, plant-based protein and fiber! Learn more about the health benefits of chia seeds.
In a small bowl whisk together chia seeds with water. Let the mixture sit for 10-15 minutes until it gels up and use as directed in the recipe you’re making.
While you can use ground chia seeds to make a chia egg there is no need to grind the seeds. You can just use whole chia seeds!
One traditional egg can be substituted for one chia egg in a lot of baking recipes. I typically like to only use this substitution if the recipe notes that it is okay – sometimes the baked good doesn’t rise as well with an egg substitute, like with brownies for instance. Chia eggs work well when the traditional egg is acting as a binding agent and not the star of the show. If a recipe calls for a flax egg, but you don’t have ground flaxseed on hand you can easily swap in a chia egg instead.
Here are some recipes where you could use chia eggs: