Egg substitutes in eggless baking can be just a simple substitution for most recipes. Use 1 flax egg or 1 chia egg as a direct substitute for muffins, quick breads, cakes, cookies, burgers etc.
Depending on how the recipe uses the egg, use chia egg when you need more binding, and flax for most other needs. Flax seeds come in brown and golden colors. Chia seeds come in black and white color. Use white chia seeds or golden flax seeds when you don’t want specks to show up in the end result. Flax seed meal (ground flax seed) is also available to buy. Flax seed meal goes rancid quickly. Store it in the freezer. The better option is to buy whole flax seeds, grind into a meal as needed, or grind small amounts and store in the freezer.
Pictured above are brown flax seeds, white chia seeds, flax seed meal and chia seed meal.
Flax seed egg needs 2.5 tablespoons water to make a flax egg. Chia seeds use 3 tablespoons or more as they gel up really well. You can also use aquafaba instead of water to make the flax or chia egg. The combination of aquafaba + chia/flax apparently should work even better as an egg sub, but I haven’t tried it enough times to vouch for it.
- 1 Tbsp flax seed meal preferrably freshly coarsely ground flax seeds
- 2. 5 Tbsp water preferably room temperature or warm
- Mix the flax seed meal and water. Let it sit for 5 minutes until it thickens, then use.
Nutritional values based on one serving
- 1 Tbsp chia seeds or chia seed meal coarsely ground chia seeds
- 3 Tbsp water
- Mix the chia seeds or meal in water. Let it sit for 5 minutes. Mix again and use.
Nutritional values based on one serving
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