How to Make a Chia Egg – Vegan Egg Replacer

How to Make a Chia Egg

Have you heard of Robyn O’Brien? She is an amazing food advocate since her son developed severe food allergies out of nowhere. If you haven’t seen her Ted Talk, take a look below.

I follow Robyn in a lot of places because this food allergy thing seems to be hitting me and a lot of people I know pretty hard. And the information she gives is pretty valuable. (Click here for Robyn’s Facebook page.)

With my oldest being allergic to pistachios and cashews and me being allergic to eggs and yeast (on top of me being gluten intolerant), it is getting pretty hard to navigate the food waters, so to speak.

But it has made me resourceful.

I have figured out some egg replacers for a lot of foods we eat. Which isn’t so easy in some circumstances.

I usually use flax eggs in my baked goods because it works pretty well, but now my Step MIL is allergic to flax seeds. So if I am making something for her, too, I can’t use flax eggs.

All you need to make a chia egg.

Well, I read a lot about chia eggs being an amazing substitute. So I thought I would give it a try.

It works pretty darn well.

It’s goopier (is that a word?) than flax eggs. And it gets goopy right away, so you don’t need to refrigerate it. I have read some sites that tell you to refrigerate it, but… why?

Chia Seeds

Chia seeds are a bit more expensive than flax seeds, but it depends on where you get them. I just get ours at Trader Joes. Because I get everything at Trader Joes, if I can. I’m a cult member. And proud of it.

Another thing about making food with chia egg as your egg replacer, you want to cut back just a tad on the liquid. And when I say a tad, I mean a tad. I used the chia egg in a chocolate cake mix, and it was good but a little too moist. You know that part of the cake left in the pan after you cut your piece? You kind of scoop it up with your finger? It’s more damp than the rest of the cake? But oh so good?

Ground up chia seeds.

Ground chia seeds mixed with water.

Well, the whole cake was like that. It’s great for the bottom-of-pan-scooping. But it’s a little strange to have the whole cake that way.

So when I tried it again with the same mix the other day, I used maybe a teaspoon less oil and a tablespoon less water. It came out great. Still extra moist, but not too moist.

Hey! Pin with me on Pinterest. – Tia’s Kitchen

How to Make a Chia Egg - Vegan Egg Replacer

 

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Author: Tia

Ingredients

• 1 tbs Ground Chia Seeds
• 3 tbs Water

Instructions

1. Grind up chia seeds and measure out 1 tablespoon.
2. Mix in water and set aside in fridge for at least 15 minutes.

Notes

I have found that if I measure out just over 1 tablespoon of chia seeds, it grinds up to 2 tablespoons of ground chia seeds. But always measure to make sure.

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