Vegan Chia Seed Egg Replacer
Some of us may remember chia seeds from those ch-ch-chia pet commercials in the 80's. Well they're back! It turns out that ch-ch-chia can b-b-bind. They work similarly to flax seeds in that when ground, the mixture forms a mucilage, also known as goop, and pulls together when heated. Perfect as an egg replacer in things like vegan cakes, cookies or anywhere else you'd want to substitute an egg. Like flax seeds they also contain protein, fiber and are an excellent source of omega-3 fatty acids.
Just be sure to use white chia seeds. The darker varieties will be visible in your finished product. White chia seeds can be found online if they're not available at your local health food store.
Find more Healthy recipes on Veganbaking.net
Vegan Chia Seed Egg Replacer RecipeThis recipe makes the equivalent of 1 egg.
3 Tablespoons water
1 Tablespoon white chia seed meal
1) Grind the chia seedsGrind the chia seeds into a meal in a blender or spice grinder. You may want to grind a larger amount and store it for future use. Like flax oil, chia seeds are extremely perishable so if you grind a larger amount for later use, store it in an air-tight container in the freezer for up to one year. 1 cup of chia seeds equals about 1 1/3 cup of flax meal.
2) Mix in the water and allow the chia mucilage to formAdd the water to a small bowl or cup. Add the chia seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the mucilage forming process. This recipe makes 1 Vegan Chia Seed Egg Replacer.
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Chia Gel Replacer?
Have you tried making a chia gel like the recipe for flax gel? I imagine you'd need a very fine mesh strainer but one that catches raspberry seeds should work in this case. Then it wouldn't matter if you used black or white chia. Interesting that you noticed that you noticed that their polysaccharides are able to travel outside their hulls. I'm assuming that would be captured in the gel, too.
Which egg replacer do you use for cakes (not dense, I know you're fine with flax and chia for dense)? Is there one you'd recommend for springy or spongy cakes or is that not possible to do in vegan baking?
Thanks in advance for answering my questions!
I did this in brownies and muffins today and both even with an extra 20 minutes in the oven were still very raw in the middle. The only difference to my recipe was the chia seeds. Any suggestions as to what I did wrong or if I need to change something else when adding chia?
Seed or Meal?
Is it 1 tablespoon of Chia seeds or Chia meal? If Chia meal, does one tablespoon seeds = 1 tablespoon meal?
No grinding necessary!
I've been using chia seeds in my baking/cooking for a few years now. I make chia gel all the time. My daughter loves it in her green tea. I have never had to grind my chia seeds--ever! Unlike flax seeds, chia seeds don't need to be ground to be used in recipes, including making egg replacement. We are GF in our house so we use a lot of eggs and chia gel is often used, along with flax, to make egg replacements. :)
Mixed dry is preferred method unless using power m
Dry ground or whole chia (or flax, psyllium, etc) mixes with other dry ingredients evenly and quickly using a spoon. Pre soaking requires a power mixer for lump free results, just like conventional baking with eggs and dairy. I grind as I go, using a cheap Woolworths coffee grinder for only a few seconds. Black and white seeds when ground together give a wholemeal flour appearance. The results are much superior to conventional baking: a delicious taste and great mouthfeel with a moist but not soggy crumb tasting fresh for several days.
Answer to Mike's Latkes
I had an idea about your latkes...what if you ground up dry chia seeds in a flax grinder, mixed the POWDER with your flour, and then add enough liquid to the whole thing to make the right consistency? I just used this method when making vegan pancakes this morning. I saw on this post that chia seeds make a good egg substitute, but I didn't bother to premix the chia with water, and I figured that it would mix better into the pancake mix if it were dry, and would do it's 'thing' later, when the liquid mixed with the whole batch. The pancakes turned out excellently. It doesn't matter if you premix the chia with water, they will still bind your product together, interspersed throughout the batter.
Answer to Reviewed by Mike December 11, 2012 Prob
Hi, I have an important answer for the person who failed to make her buckwheat flour latkes!
I just saw this today on a cooking show when they were making a rue...you must add the flour to the eggs or egg replacer not the other way around!
I think that is the right answer. Good luck, hope you get this.
I love chia seeds!! They are also a delicious topping for pretty much anything, and after soaking in apple juice for a while you get a tasty treat!
I've never used white chia seeds, and gave up on the idea of grinding whole seeds up very quickly. I usually use a smallish amount of VERY hot water, which also gives me the freedom to add more liquid if I need to. The "goopiness" of chia is definitely unique.
One thing I'll mention - I don't know if it was due to use of chia-egg, but my last adventure with chia resulted in some amazingly fluffy waffles that also browned extremely quickly. Not sure if that was the chia or some other factor?
Have fun chia-ing.
Problem using this recipe
I tried this last night when making buckwheat flour latkes, and it was something of a disaster. First, let me say that the latke recipe is basically flour, a little baking soda and salt, and grated onions. The latke recipe called for adding to eggs to the flour, baking soda, and salt, mixing that up, and then stirring in the onions.
When I added the chia goop to the flour mix and tried to whisk it all together, I ended up with a small clump of flour and chia goop in the larger bowl of flour. I ended up tossing it and using Ener-G egg replacer, my usual.
So, any suggestions on what I might have done wrong? Did I let the chia goop get to gel-ly?
flax vs. chia--preferred replacer?
Definitely want to try this! Just wondering from your experience, do you prefer chia or flax in baking recipes (like a white cake for example)? I've read that chia doesn't impart as noticeable a flavor as flax but it also seems to be a lot more expensive. Is it worth it for those times when you really want to 'impress'?
I just tried this for a cookie recipe. Best egg substitute I've ever used.
Chia have tryptophan
I read on the net chia seeds are higher in trytophan than turkey so if it makes you sleepy you will know why! ;)
Egg replacer measurements
Is it 3T water to 1 T chia or to 1 teaspoon chia? I've seen contradicting reports on the Web.
Another use for Chia!
I only have black seeds, but will give it a try. I'd read that they made a good egg replacer but didn't quite know how to make that happen, so thanks! Regarding the person who commented that the seeds go rancid quickly, I've found the exact opposite to be true, both dry and "gelled" in the fridge. So if you're on the fence about trying chi-chi-chia, give it a try!
Actually, I use the black chia seeds all the time in baking. Unless you are baking a white cake they don't show up too obviously. I have never ground them nor do I whisk them. I just pour in the water and give a quick stir with whatever I have handy. I believe they go rancid and lose nutrition quite quick if you leave them ground for too long (more than a couple days). But chia is a great source of nutrients and should be used in a daily diet, vegan or not!
I recently bought my first batch on chia seeds. I found them at the local farmer's market. A Mennonite (Christian Anabaptist) family of 8 sells them and runs their own local baking company. Very interesting family.
Also, they claim that chia seeds do not lose their nutrients during cooking. Cross your fingers.
I am excited to start using them many different recipes!