How to Make a Chia Egg

GFVGVDFNS
Jump to Recipe

Measuring spoon in a bowl of a chia egg

What’s a chia egg?

If you’re looking to get into vegan baking, you should know what a chia egg is and how to use it!

It’s simple – just 1 Tbsp chia seeds + 2.5 Tbsp water = a chia egg. But then what? So many uses!

Chia seeds and water on a cutting board for making our chia egg recipe

You can use a chia egg (or flax egg) as an egg substitute in many dishes, like quick breads, waffles, cookies, and more!

Chia egg falling off a measuring spoon into a bowl

How to Make a Chia Egg

An easy 1-ingredient chia egg! The perfect egg substitute in vegan recipes like pancakes, waffles, quick breads, cakes, and more!
Author Minimalist Baker
Print
Small bowl of chia seeds and water for an vegan egg substitute
4.34 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (chia egg)
Course Egg Substitute
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? No

Ingredients

Instructions

  • Add chia seeds to a small dish and top with water. Stir and let rest for 5 minute to thicken. It should be gel-like and thick.
  • It's not an exact 1:1 substitution in every recipe because it doesn't bind and stiffen during baking quite like an egg does. But, similar to a flax egg, it works well in pancakes, quick breads, muffins, cookies, and many other baked recipes. Chia seeds also make a delicious chia pudding, like this Chocolate Chia Pudding and PB&J Chia Pudding!

Notes

*Nutrition information is a rough estimate.
*This is not my original recipe, but one I discovered on many vegan baking blogs and have since adapted for my own use.

Nutrition (1 of 1 servings)

Serving: 1 chia egg Calories: 49 Carbohydrates: 4.2 g Protein: 1.7 g Fat: 3.1 g Saturated Fat: 0.4 g Polyunsaturated Fat: 2.4 g Monounsaturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1.6 mg Potassium: 40.7 mg Fiber: 3.4 g Sugar: 0.1 g Vitamin A: 4.4 IU Vitamin C: 0.2 mg Calcium: 63.1 mg Iron: 1.6 mg

How to Make a Chia Egg | Vegan Egg Substitutes #vegan #minimalistbaker #recipe

Reader Interactions

Comments

  1. Frances says

    Hi! I love your recipes. I noticed many of your baked goods call for flax seed eggs. I have an overabundance of chia seeds & no flax seeds. Can I simply substitute chia seed eggs for flax seed eggs in your recipes? Is one better than the other or are they different in how the baked good turns out? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Frances, that will sometimes work. We’d suggest doing a search (“ctrl+f” on a PC or “command+f” on a mac) in the comments on a specific recipe to see what others have tried. Hope that helps!

  2. Georgie says

    I made a coffee and walnut cake using Chia as an egg substitute, but I did not want to add too much liquid to the mix so instead of soaking the chia seeds in water I soaked them in double strength espresso! This way I could really boost the coffee flavour without adding too much additional liquid. It came out a bit denser than I expected but this was my first time using Chia so I need to experiment a bit more! The taste was great and enjoyed by the family!

  3. Róza says

    Hi! Many veggie burger recipes include eggs. I’m experienced enough to know it’s there to keep it together when the ingredients (like lentils) would fall out otherwise, so I can’t leave them out. Would chia seeds work with these? Did you (or anyone else here) try it? I haven’t made up the courage to experiment on my own, but this would be a real game changer if they worked!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we aren’t sure which of our veggie burger recipes you are referring to, but for any of them, a chia egg would probably work for increasing the binding properties. Hope that helps!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Timothy, approximately 2 Tbsp chia seeds + 5 Tbsp water. It won’t work with every recipe, but will for some. Hope that helps!

        • Jade says

          Hi, I want to use Chai eggs to substitute egg in a sugar cookie recipe. I wondered how long they will last for? I know simple shortbread with just butter, flour and sugar will last for months – how would adding a Chai egg affect the shelf life? Thank you!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Jade, we wouldn’t think the chia egg would make much difference. Hope that helps!

    • Louise says

      Replacing egg whites: Try aquafava the liquid from canned chickpeas for egg white. It whips up to a foam and you can actually make meringue with it. Hard to tell the difference except for the colour. It’s quite fascinating how it works.

  4. TeganGage says

    This worked very well in my muffins. Thanks! Still can’t believe that after two years of being vegan that this is the first time I’ve ever made flax/chia egg.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Chia eggs and regular eggs and flax eggs all behave differently in recipes. It’s not always a 1:1 substitute in things like soufflés, but in baked goods it usually behaves similar.

      • Roma Divanji says

        Hi, can i ground the seeds and then add water so that it mixea well into cake. If so, so i ground 1tbsp chia/flax seeds or use 1tbsp of chia/flax powder?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Roma, that should work! It shouldn’t be too different of an amount, but probably 1 Tbsp ground.

  5. Eomma says

    Can you use a chia seed egg for scones? Does it cause it to be crumbly? I’m not vegan but I am vegetarian and always looking for ways to replace eggs.

  6. MaryMargaret says

    Hi there, I just put 2 loaves of a quick bread in my oven in which I used chia seeds for the eggs. The mix was so thick it was almost impossible to mix the wet ingredients with the dry. I finally added some apple juice. I hope I didn’t mess it up, but I did not want a brick. Nothing like closing the barn door after the horse is out, but are there other adjustments that should be made when using chia seeds for an egg substitute?

      • MaryMargaret says

        Good Morning. It actually turned out really great. It was moist and spongy, not really heavy or hard as I had feared. I am glad I added the extra liquid, probably not more than 1/3 I think, just enough to make it easier to stir. It was still really thick; it had to be spooned in and spread, not poured. Thanks for the reinforcement of how it should look. I think my grandson will like it. I’ll find out later this morning.

  7. Danielle says

    I’m not sure what a quick bread is so I don’t know if biscotti counts as one or not. But the recipe I have calls for 3 eggs. Can I triple your recipe and will that work for my almond biscotti’s? Thanks. :)

  8. Lily says

    Hi! Is there any benefit to using chia vs flax eggs based on the type of baking? For example, are flax eggs better for cakes, chia for bread, etc? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t use chia seed eggs and rely on flax eggs more. And also, aquafaba is sometimes more beneficial depending on the recipe but there are no hard and fast rules! It just requires following recipes and also experimenting!

    • Katie says

      I strongly recommend grinding the chia seeds first! They do not dissolve in a typical baked good, so unless you really don’t mind an odd crunch it’s very important to grind.

  9. teresa rodriguez says

    If I am wanting to substitute 3 egg whites only, not the entire egg, how much of this mixture would I use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Teresa! I’m not sure as we haven’t tried doing that ourselves but if you experiment with it, report back!

    • Julene says

      According to Bob’s Red Mill instructions you can use 1 Tbsp of whole chia seeds, or 2 tsp of ground seeds (plus 3Tbs water for either) to sub for one egg.

  10. Ashton says

    Hey! Wondering if there is an adjustment to make for high altitudes? We live in a town that’s 1,120m (just under 3,700 feet) and chia eggs never work for us, even in pancakes. Every time we try they just stick and stay gooey. Any tips?? Thanks for your awesome site and recipes!

  11. Mary Neyland says

    Can I use a flax egg in black bean vege burgers? Is chia better? Do either work??? I have tried your recipe and still, I can’t get my burgers to hold together without breaking apart. will either of these egg substitutes make a difference? Please, a short answer will suffice

    • Christina Kruk says

      you could try oatmeal or millet flakes with your hamburger. That’s what Ive used for years and it has always worked for me.

    • Samantha Kaye says

      Often when a burger falls apart it’s due to high water content, so try roasting some of the veg or slicing fine and absorbing excess moisture with towels before placing in the burger patty. I personally prefer to bake them on oven paper over frying them which also helps. If you prefer frying be sure not to move the patties other than to turn them. Cook on medium heat. Flax powder also works well to bind burgers, as do mashed chickpeas.

Leave A Reply

My Rating: