Maybe you have an egg allergy in your home or you’ve just run out of eggs and you really want to make banana bread. Never fear chia is here! Chia seeds hold an abundance of healthy properties so you won’t be lacking in the nutrients by using it in place of your eggs. There are a couple of ways you can use chia seeds to create an egg substitute and it really depends on what you’re making with it as well as your personal preferences.
Option 1 is to use the chia seeds as they are:
For the substitution of 1 egg you’ll need 1 tablespoon of chia seeds mixed with 3 tablespoons of water. You’ll need to let them sit for about 15 minutes. Once the 15 minutes has past and you stir up the chia seeds you’ll notice they’ve become goopy. Very similar to the consistency of egg whites (surprise, surprise). And you’re done, now you can use your chia mixture in your recipe in place of the egg.
This option leaves the seeds whole which means you’re going to notice them in your recipe. In many cases this is perfectly fine and some people like the added texture, imagine it like a poppy seed muffin.
Kids generally don’t like added texture and there is a solution.
You’ll need a coffee grinder for this. Use the same quantities as Option 1, but grind the chia seeds in a coffee grinder until they are a powder, then mix it with the water. You do not have to let it sit as before, just keeping mixing until it consistency is even throughout. I have noticed that sometimes it’s too thick using this method and I’ve added a little extra water. The consistency is less goopy and more like a paste when you use them ground.
See the consistency:
Use in your recipe as you would an egg and you should barely notice a difference (if at all), plus you get some added nutrient value, a win-win.