Baking recipes often involve whole eggs, which aren't always ideal depending on your particular diet. Luckily, a chia egg is a perfect replacement for regular eggs if you are allergic to eggs or enjoy a vegan diet. The combination of water and chia seeds gels to the consistency of egg whites, helping bind all of your baking ingredients together.
Use an electric spice mill or coffee grinder to grind the whole chia seeds into a fine powder. Pulse in short bursts (instead of grinding for long continuous periods) so the seeds don't overheat and turn into seed butter.
In a small bowl stir together ½ tablespoon of ground chia with 3 tablespoons of water until fully combined.
You'll notice that the mixture starts to thicken and gel almost instantly. Use to replace eggs in baking recipes like cookies or pancakes.
Notes
Whole chia seeds also work well as egg replacement. The ratio for those is 1:3 (ex: 1 tablespoon whole chia seeds + 3 tablespoon water). For flax egg ratio see this post
Nutrition
Nutrition Facts
How to Make a Chia Egg
Serving Size
1 chia egg
Amount per Serving
Calories
19
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
5
%
Trans Fat
1
g
Sodium
3
mg
0
%
Potassium
16
mg
0
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Protein
1
g
2
%
Vitamin A
2
IU
0
%
Vitamin C
1
mg
1
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.