© 2008 DBA Design Action MySeeds Chia
You may know about chia seed
gel as a substitute for butter or
oil in baked recipes, but did you
know, it can also be a great egg
substitute too?
Chia seeds make a great egg substitute in SOME recipes.
It is because of the seed’s amazing gelling property, that
they can stand in for another, totally different ingredient.
The soluble fiber on the outside of the seed shell, when
exposed to filtered water, makes a thick, clear gel. This soft,
thick, flavorless substance feels much like the white of an
uncooked egg. However, instead of being made by an
animal, it is made only by plant fiber.
How To Use Chia Seeds As An Egg Substitute:
It’s so easy! The ratio is:
For Every 1 Egg Use 2 Tablespoons of Chia Gel
That’s all there is to it!
To make chia seed gel, just add 9 tablespoons of filtered
water to 1 tablespoon of chia seeds, shake or stir in a
re-seal-able container, and wait about 15 minutes. Chia
gel will keep for about 1 week in a closed container. The
ratio for making gel is always 9 parts water to 1 part
seeds, so you can always make as much as you need.
That means chia is a great value too! A little goes a
long way when you’re making gel.
Why would you want to use chia
gel to replace your eggs?
Vegetarian reasons:
Don’t agree with how egg-laying chickens are treated?
Substitute out their eggs wherever possible by using chia gel.
Cost reasons:
Free range eggs too expensive? Problem of the week making the
price of eggs go up? The chia egg replacer method saves money
because every ONE tablespoon of dry chia seeds makes NINE
tablespoons of chia gel, every time. No yolks to get in the way, and
the price doesn’t go up and down with the general health of the egg
market.
Nutrition reasons:
Chia is loaded with nutrition. It has complete protein like that found
in meat, healthy omega 3 oils, no cholesterol, more calcium by
weight than milk, magnesium & boron to help you absorb that
calcium, plus 2 kinds of fiber (soluble & insoluble) while regular eggs
are fiber free.
Why is chia superior to a “flax egg”?
You may have heard of a ‘flax egg’ too, where flax seeds are
exposed to water, then added to the recipe. Flax seeds have a
limited gelling capability. They have some soluble fiber on the
outside of their shell. However, whole, intact flax seeds aren’t well
digested by the human body. Their nutrition is inside, so if you can’t
break them open, you don’t get many benefits. Flax is easy to grind
(even a home coffee grinder will do it) but, if you grind it, you lose
much of the gelling ability. You can’t have it both ways with the flax
seed, but you can, with the chia seed.
What should you consider when using chia as an egg
substitute?
In many recipes, the egg is used as a ‘glue’, a viscous thicker-than-
water substance that helps bind ingredients together. That’s what
makes egg & chia gel work in a similar way. Look over the recipe first,
and then decide if chia gel is an appropriate choice.
•
Obviously, chia can’t replace eggs in all situations and recipes.
•
You’re never going to have scrambled chia, nor a chia omelet.
•
You also can’t use it where the item rises on whipped egg
whites, or relies upon them for lightness of texture.
•
You can’t use chia to replace the butter AND the egg in a
recipe. You have to choose one or the other.
•
You can’t separate the gel from the seed, so whatever you
make will have little dots (the tiny chia seeds) as a part of its
look.
•
Chia gel (and seeds) have no flavor, so it’s not going to interfere
with the taste recipe
•
Chia seeds are quite small, they won’t change the texture of the
food, it’s not like finding crunchy sunflower seeds in your
cookie or cake
Will it work for your recipe?
Give the considerations above some thought, then give it
a try! If you can’t replace the egg, maybe you can
substitute out half of the butter or oil instead? Remember,
doing so generally does not change the look, taste, texture
or baking method of the food--it just lowers the fat!