Mixing chia seeds with water forms a gel with the texture and binding ability of eggs. Let the mixture sit for at least five minutes, or until it reaches a gel-like consistency, before using it in your batter.
This swap is most effective in recipes where eggs serve mainly as a binder. Because chia gel doesn’t provide much lift, it’s better suited for denser baked goods or recipes that include other leavening agents. “It works really well in baked goodies like muffins, cookies, and brownies,” says Newgent.
You can use whole chia seeds, but grinding them first creates a smoother texture if you want to avoid visible, crunchy seeds.
Chia also adds a mild nutty flavor and a bit of extra fiber, omega-3 fatty acid, and protein.
Egg equivalent: One tablespoon of whole chia seeds (or two teaspoons ground chia seeds) mixed with three tablespoons of water is equal to one egg.
Best for: Muffins, cookies, brownies
No Eggs? No Problem.
These reliable baking substitutes deliver the moisture, structure, and lift your recipes need. Learn more at “8 Egg Swaps for Baking,” from which this article was excerpted.
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