How to Make Chia Egg Replacer

Soaked chia seeds

For baking recipes that require an egg, there are several options you can try if you prefer not to eat eggs. Each of these options will give varying results, so it’s sometimes worth it to play around a bit and find the one that suits you best:

  • A powdered egg replacer, like Ener-G Egg Replacer, which you can buy at health food stores
  • A ripe banana
  • Applesauce, depending on the recipe and the amount of oils in it

But one of my go-to favorites when I don’t want to include eggs is making an egg substitute out of chia seeds.

Soaked chia seeds

For those of youย not yet familiar with chia seeds, yes, they are the same ones that made Chia Pets famous. But you can buy them these days in any health food store or online. The benefits of chia are bountiful:

  • They’re loaded with fiber and omega-3s.
  • They are an excellent source of magnesiumย and calcium, which help with several crucial functions, including relaxation.
  • They’re gluten-free and grain-free.
  • They add bulk, fill you up, and help to regulate elimination (yer poops!).

When you add water to chia seeds, they turn into kind of a gel. If you everย did have a Chia Pet, you probably remember this goo. Well, this goo is also an excellent substitute for eggs in baking! And it’s super-easy to make. Here’s how.

Chia Egg Replacer:

  • For one egg equivalent, add 1 Tbsp. chia seeds to 3 Tbsp. water.
  • Let sit for 15 minutes. Stir, then use as you would eggs in baking.

That’s it! So easy and now you can get on with your baking. Enjoy!

Do you use egg replacements in your baking?

Did you ever have a Chia Pet?

50 thoughts on “How to Make Chia Egg Replacer

    1. Yeah, they’re a little crunchy, though depending on what else you have in the recipe, you might notice them or not. If you look at my recipe for Carrot Breakfast Cookies, for instance, you don’t notice them at all in those! But in a softer baked good, you might. You can also use chia meal or grind the seeds yourself to a similar effect, though! ๐Ÿ™‚

    2. Grinding seeds in coffee grinder is the way I think works well. Then add water to gridded chia seeds, works the same for flax seeds. This way has no crunch factor:)

  1. My chia pet was a big disappointment, it just got sort of mouldy with a few desultory sprouts. Using chia as an egg replacer however has been a smashing success! I love how light it makes baked goods and the fabulous nutritional benefits are the icing on the cake!

  2. I love using egg substitutes! Not only are they easy, but they are much more cost effective too. I usually use chia or flax mixed with water and it always turns out brilliantly in baked goods

      1. I’ve used Flax because my grandson had a severe egg allergy. I’m going to try the chia seeds also. Flax works well when breading also. I like it better than eggs.

      1. Do you mean can you add a Tbsp of chia seeds to oatmeal? Sure! I’ve never tried it but you certainly could ๐Ÿ™‚ One Tbsp would be a good amount. More than that might make your oatmeal too thick!

  3. Wow, I never knew you could substitute chia seeds for an egg. How did you find out about this? I have tried chia seeds but I can’t handle the gel consistency. I have put them on my morning cereal and I have to wolf it down before the milk gets all gel-like. The only way I have enjoyed them is topped on a spoonful of peanut butter.

    1. That’s a great question! I actually have NO idea where I first heard about it, but I first tried it less than a year ago… maybe read it on someone else’s blog? Haha, so weird. I didn’t come up with it up myself, though ๐Ÿ™‚

    2. Oh Jackie you gotta try it in yogurt. I put a few tblsp in my tea or juice throughout the day. You can make chia bread that is pretty darn good too. Or put it in your kids or your own jelly. (you can even make your own jelly… with cooking fruit or raw and mixing it!) this stuff is so healthy and alot more versatile than most think!

  4. Hi, Just wanted to let you know I’m loving your site, and just linked to this page in my latest post for Gluten-free Maple Pecan Oat Cookies at I’ll be trying your Cauliflower Pizza Crust and Flaxseed Wrap recipes very soon – they look awesome, and look forward to reading more of your posts ๐Ÿ™‚


    1. Very cool, Anna! Thanks for stopping by! It looks like you have some great, and very similar, baking ideas! Nothing better than healthy baking, right? ๐Ÿ™‚

      Take care,
      – Andrea

  5. Mostly I just drink my chia seeds. I want to try it as an egg replacement in my favorite cookie recipe. Do you grind the chia seeds for this or leave them whole? I’ve heard of grinding them, but haven’t tried it yet.

  6. I used chia seed the first time tonight. I haven’t had much luck with egg replacers, as I am also gluten free so it seems I just can’t get the right consistency in most things. Tonight I made some muffins and did the chia egg for one egg (ground the chia seeds first) and for the other egg, I used 1/2 tsp of corn starch, 1/2 tsp of baking powder and about 1/4 tsp of cream of tarter (this is something I just came up with) – I was amazed at the consistency of the muffins. very delicious. I am not sure if it was my egg or the chia. Perhaps both worked very well together

  7. Oh my gosh. I don’t know what we did wrong, but my friend and I just tried this tip in our box brownies mix and it’s failing miserably! Replaced the egg with a quick chia gel like you said but the brownies haven’t become solid after cooking! Totally soupy/gooey.. Any thoughts on what happened?

    1. I’m sorry to hear it didn’t work out for you. It sounds like it just had a strange reaction with some content (or contents) of the box brownies. It’s hard to know what exactly goes in the box ingredients and how they will react to anything other than what the box says. The chia egg replacer has worked great with brownies made from scratch.

  8. I bake A LOT because it’s fun and because my son has multiple food allergies, two of which are corn (homemade baking powder) and egg. I have had the worst luck, with subbing egg with flaxseed in scratch brownie recipes. The butter separates. It bakes cakes, muffins, cupcakes, and quick breads just fine. I have tried recipes that are written egg-free, but they aren’t as wonderful as the recipes I want to use; they lack that gooey consistency that we associate with brownies. I wonder if chia seeds will do.

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