Vegan diets and allergy restrictions often play a role in people ruling out the consumption of eggs, while others simply want to avoid the extra cholesterol. Buying ready-made egg replacements from the grocery store or using vegetarian substitutes are some available choices. Chia seeds, native to Mexico and Southwestern U.S., can also replace eggs in recipes while providing you numerous health benefits such as omega-3 and omega 6 essential fatty acids, as well as protein, calcium and fiber.
Things You'll Need
Grind 2 tsp. of chia seed using a coffee grinder or spice grinder.
Add the ground chia seed into a bowl with 1/4 cup of water. Allow the mixture to stand for 5 minutes or until it becomes thick.
Add this chia and water mixture as an equivalent of one large egg, for use in recipes calling for eggs as a binder, such as meatloaf or in baked items including cookies, bread and muffins. This mixture also works as an egg substitute when preparing raw food recipes.
Replace fat, fortify or stretch foods such as mayonnaise, peanut butter, dips, puddings, butter, hot cereals, and pancakes by adding 1/4 cup of dried chia seeds into a container of 2 1/2 cups of water, stirring well with a wire whisk or a fork, then allowing the chia seed and water mixture to stand for 15 minutes. Store this thickened, chia gel until needed for up to three weeks, refrigerated in a glass jar with a tight cover.
References and ResourcesEating Food Raw; Use Chia Seed as Egg Substitute; October 2010
Marion's Smart Delights: General Baking Tips
Purdue University; The Effectiveness of Homemade Egg Substitutes Compared to Egg Beaters; Nicole Myer; November 2005
"The Magic of Chia: Revival of an Ancient Wonder Food"; James Scheer; 2000