How to make the perfect Chia Egg Replacement.

We have created instructions here for making 1,2 and 3 eggs at a time, depending on your recipe.

The minimum sitting time is 15 minutes to let the Chia Seeds absorb all the water and create a gel-like paste (that binds the product together in the place of a traditional egg) – but you can also make up a larger batch and leave in the fridge for 5 days if you do a lot of baking!

*Nutrition is for one egg

How to make 1 Chia Egg

  • 1 Tablespoon of Chia Seeds (12g)
  • 3 Tablespoons of water (38g)
Total weight = 50-60g
  • Combine the 2 ingredients in a glass, stirring well and let sit for at least 15 minutes.
  • Use in your recipe calling for 1 egg as a direct replacement.

How to make 2 Chia Eggs

  • 2 Tablespoons of Chia Seeds (24g)
  • 1/3 cup of water (80g)
Total weight = 100-110g
  • Combine the 2 ingredients in a glass, stirring well and let sit for at least 15 minutes.
  • Use in your recipe calling for 2 eggs as a direct replacement.

How to make 3 Chia Eggs

  • 3 Tablespoons of Chia Seeds (36g)
  • 1/2 cup of water (125g)
Total weight = 160-180g
  • Combine the 2 ingredients in a glass, stirring well and let sit for at least 15 minutes.
  • Use in your recipe calling for 3 eggs as a direct replacement.

Why we choose not to use Flax-egg? From our experience – we have found that the flax eggs seem to make the product taste bland and lack flavour.

Find more of our Low Carb Recipes here

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