Whether you’re out of eggs, need to avoid them due to an allergy, or are just wanting to dabble in vegan baking and cooking, knowing how to make an egg substitute with flaxseeds or chia seeds is a useful trick. Combined with water, the ground seeds create a jelly-like substance that mimics the binding action of chicken eggs.
This method works best for quick breads that don’t require a rise, such as pancakes and muffins, or in burgers, meatballs, and other savory foods. It’s not an ideal substitute for whipped egg whites (as in meringues) or in recipes that call for more than two eggs. Chia-seed and flaxseed “eggs” can be used interchangeably, though flaxseeds will impart more of a nutty flavor to the finished product.
Because both types of seeds are rich in omega-3 fatty acids, dietary fiber, and a variety of essential vitamins and minerals, this option can amp up the nutritional value of some of your favorite recipes.
- Measure 2 teaspoons of whole chia seeds or flaxseeds into a coffee grinder, and grind into a powder.
- Combine 1 tablespoon of ground seeds (you may have a little extra) with 3 tablespoons of water. Mix well.
- Allow the mixture to sit until it thickens, about 10 minutes.
Conversion: 1 egg = 1 tablespoon ground seeds + 3 tablespoons water