Jan 31, 2025 by Hannah Sunderani
How to Make a Chia Seed Egg Substitute
Today we’ll cover everything you need to know – from the simple steps to make a chia egg to how to use it in your favourite recipes. Because mastering how to make a chia egg is a MUST for anyone diving into vegan baking!
When it comes to vegan baking, chia eggs are my go-to vegan egg substitute. As an avid chia pudding lover, I can always guarantee that chia seeds are on hand in the pantry and like flax eggs, a simple grinding with your blender and storing the ground chia seeds (chia meal) means you’ll always have a chia egg at the ready.
Most importantly, chia eggs are a super versatile vegan baking substitute that provides the same structure and moisture in baking as regular eggs. I personally find them an even better substitute than flax eggs – they never fail me when it comes to getting that goopy jelly consistency we need in an egg substitute.
In my opinion, it’s simply the best natural plant-based binder and cooks beautifully in cookie batters, muffins, pancakes, and more! So without further ado, let’s get into the details so you can learn how to make chia eggs and whip them up any time you need eggs for baking!
Why You’ll Love Substituting with Chia Eggs…
- Vegan-friendly
- Made with pantry staples
- Quick to make
- An essential baking staple
- Ready in 10 minutes
- Neutral in flavor
- Perfect egg replacer
Ingredient Notes
- Chia seeds – Similar to how Flax eggs require ground flaxseed meal, you can make chia eggs by grinding whole chia seeds into a chia meal. Chia seeds absorb water like a charm, which creates the perfect egg yolk texture!
- Water – Water is the go-to option for making chia eggs, but if you’d like to get creative, you can technically make chia eggs by combining the chia seeds with any liquid. For sweeter breakfasts or desserts you can use a creamy plant-based milk. Or, if you’re making a savoury recipe, you can use your favourite veggie broth.
Ultimately, it’s all about what works for you – I usually stick with water since it’s simple and won’t interfere with the other flavours in the recipe.
How to Make a Chia Egg for Baking
If you’ve ever made chia pudding for breakfast, making a chia egg is going to be easy as pie.
If you don’t already have chia seed meal, you’ll start by grinding 1/2 cup chia seeds into chia meal. In a blender add the chia seeds and pulse until finely ground and powder like in texture, about 30 seconds. The ground chia seeds (chia meal) can be stored in an air-tight container for up to 6 months.
To make the chia egg, combine one tablespoon of the ground chia seeds with three tablespoons of water in a small cup or bowl.
Then use a whisk or fork to stir well to combine. Let the mixture sit for about 10 minutes, or until the chia seeds have absorbed the liquid and have become egg yolky and gloopy in texture.
And there you have it! The easiest substitute for eggs that can be used in baked goods, desserts, savoury dinner mains, and more!
My Favourite Baked Goods Made with Chia Eggs
- Breakfast staples like Vegan Whole Wheat Pancakes, Baked Apple Oatmeal, or during the cooler seasons, Baked Pumpkin Oatmeal!
- Baking classics including my Classic Chocolate Chip Cookies or Chocolate Fudge Brownies.
- Dinner favourites like my popular Nut Roast or Cauliflower Flatbread!
Recipe FAQs
What is the ratio of chia seeds to water?
No matter how many chia eggs you need to make, the ratio will always be a 3:1 ratio (water to chia). This means if you’re making 2 chia eggs to replace 2 regular eggs in baking, you need 2 tablespoons of chia seeds and 6 tablespoons of water (or the liquid of your choice).
Are chia eggs or flax eggs better?
For the most part, this is entirely up to your personal preference! I regularly use these two interchangeably, depending on what I have on hand at the time in the pantry. Personally, I find that ground chia is always fail-proof for making a yolky gloopy texture, whereas ground flaxseed can be more finicky.
What is the best way to store chia seeds?
I always recommend storing chia seeds in an air-tight container in the pantry, refrigerator, or freezer for up to 6 months (If you live in a warmer climate, opt for the fridge or freezer to keep them from going rancid!).
More Recipes You Might Like:
- How to Make Coconut Yogurt at Home
- How to Make Almond Milk at Home
- How to Make Classic Hummus
- How to Make Oat Milk that’s Not Slimy
- How to Make Oat Milk Coffee Creamer
I hope you love this guide on how to make a chia egg! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Chia Seed Egg Substitute (1:1 egg replacer)
Ingredients
- 1 tbsp ground chia seeds (*see notes for how to grind whole chia seeds)
- 3 tbsp water
Instructions
- In a small cup combine the chia seeds and water and whisk well to combine. Let sit for 10 minutes until thickened and gloopy in texture. Use this chia egg as a replacement for 1 egg in your favourite baking recipes.
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