I recently had to do a food science project and decided to experiment with chia seeds. Sometimes it can be really difficult to find a suitable egg replacer for baked products, whether it be that you’re vegan, you have an egg allergy, or you just wanna switch things up. I have now discovered that chia gel is the way to go!
Here’s a little background on chia seeds:
- Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico
- Chia seeds have more Omega-3 fatty acids than any other plant food, even flax seeds.
- So rich in antioxidants that the seeds don’t deteriorate and can be stored for long periods without becoming rancid
- It was the third most vital crop for the Aztecs, who viewed it as a superfood and valued it so greatly that it was often used as currency. Aztec warriors are thought to have sustained themselves for a whole day on just a Tbs. of chia.
- Chia seeds also provide calcium, phosphorus, magnesium, manganese, copper, iron, niacin, and zinc
When you soak chia seeds in water, it forms a gel, which I decided to test out as an egg replacer in a cake recipe for my experiment. I then had panelists rank the chia gel cake to a basic yellow cake (the control). The chia gel cake ended up getting great reviews. So if you’re in need of an egg replacer in baked goods, go for the chia gel! It is an easy way to get an extra boost of Omega 3s!
How to make chia gel and use it as an egg replacer:
*Place 1 tablespoon of chia seeds in a cup and add 3 tablespoons of water (increase amounts depending on how much you need). For example, 1/2 cup of seeds would need to soak in 1 1/2 cups water. Allow the mixture to sit for about 20 minutes. 1/4 cup of hydrated chia seeds equals approximately 1 egg. I would also suggest grinding the chia seeds into a powder before making the gel. This will give a much better texture.
Here is a picture of the chia gel cake I made. I did not grind mine into a powder first, which is why it has a poppy-seed cake look to it. I def. wish I had made mine into a powder first. You may also need to bake the product for a little bit longer than if you were using eggs.
STAY HEALTHY with SAMANTHA 
love this! Great idea. I have been successful
with using flax seed as an eggreplacer. next time i will try chia.
I just made chia seed chocolate pudding, I’ll be posting the recipe up today, its so good!
I use chia “eggs” all the time for baking but I’ve never even thought of grinding them into a powder – that is such a great idea!! There are some treats I don’t mind being “speckled” but you’re right – they would definitely be better ground up in something like yellow cake! 😉 thanks!
Sounds yummy!
I will have to try this. I put chia in my juice drinks. I have been using apple sauce for baked products which works well. They turn out really moist. I use 3 tablespoons for each egg required.
Gosh Samantha – you’re brilliant as well as beautiful . . . is there anything you can’t do? This sounds great and I just know you got an “A” on your science project too!! 🙂 But have you found an easy way to grind the chia seeds? Thanks pal, blessings
I will certainly try this!!!!!
I was curious how they would work as an egg replacement. I’m glad to hear they work well! I’ll give them a try next time.
Chia seeds as egg replacers are amazing! I used them as a substitute for eggs in my lemon chia seed loaf on my site and the “poppyseed” look works well for that recipe! 🙂
G’day What a great idea, TRUE!
I did have a recipe which called for soaked chia, but didn’t explain why or how to do! Thank you! Always enjoy learning something new! Have bookmarked this…
Cheers!
Joanne
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Nice post! I am probably one of the few who worry about the little chia seed, as Dr. Oz explains it expands in your stomach and makes you feel full. Not sure if I want something to expand in my stomach that already feels quite expanded/bloated when I eat certain foods. However, I have been battling with egg replacers and have noticed that the chia makes one of the best eggs! Definitely like to grind it first!!
And thank you for all the chia seed history and information!
I typically use flax seed and water in the same ratio as an egg replacer but I will try the chia gel. It looks more egg like.
This is a great idea for people with egg allergies! Brilliant!
I’ve started doing this every time I bake. I don’t eat eggs in my everyday diet so buying a half dozen just to use one for a muffin recipe seems like a waste. I always have chias on hand and I love the added health bonus of Omega-3s 🙂 Thanks for bringing it to more people’s attention!
Hi
We use them in our smoothies all the time – awesome! Peace.