How to quickly make the best egg substitute for all your egg-free baking needs. Safer and healthier than commercial egg replacements that contain numerous additives.
Are you looking to get away from aquafaba aka “chickpea water” when it comes to egg substitutes? What actually is the healthiest egg replacement if you have a true egg allergy in your home?
Perhaps you can eat eggs just fine but you’ve simply run out of farmΒ fresh eggs temporarily and don’t want to run to the store and pay insane prices forΒ inferior quality organic eggs.
Some people use a few ounces of applesauce or a mashed up half banana as a substitute for one egg. In my experience, the binding ability of fruit is not very good. It can also unexpectedly change the taste of the recipe which may not be desirable.
Others useΒ goose or duck eggs as they are less allergenic than chicken eggs. Another option is eggs from game birds like quail. However, the availability of these types of eggs is sparse in some areas.
Some may try using bean water of various kinds but be warned. The saponins which cause the egg-like whipping are a risk to gut health. This anti-nutrient plus phytic acid, lectins, etc contribute to a leaky intestinal wall and can even be a miscarriage risk.
Homemade Egg Substitute that WORKS
The safe egg substitute I recommend that works really well is the gel from soaking flax or chia seeds.Β Β If you have any thyroid issues, it is best to use chia seeds as your egg substitute because flax is a slightly goitrogenic food.
Those who live in France should use chia seeds as flax has been banned for human consumption since 1973 and has limited availability in other European countries like Germany, Belgium, and Switzerland. Β To my knowledge, this ban is still in effect at the present time.
Note that a seed-based egg replacement works best for wheat or einkorn based baking recipes. It does work fairly well for gluten free recipes and best with those that only call for 1 egg. If you need more than 1 egg replacement for a recipe using gluten free flour, be sure to use a binder such as xanthan gum or guar gum.
Egg Substitute Recipe
How to quickly make the best egg substitute for all your egg-free baking needs. Safer and healthier than commercial egg replacements that contain numerous additives.
Ingredients
- 1 Tbl chia seeds or 2 tsp ground chia seeds
- 1/4 cup filtered water
Instructions
-
Mix the seeds into the water in a small cup. The transformation to chia gel will occur faster if you use boiling water, but this is not necessary.
-
Let sit for a few minutes. With boiling water, it takes about 5 minutes.
-
Use the resulting gel in your baking recipe as a substitute for 1 egg. No need to try and sieve out the seeds. If you need to substitute 2 or more eggs, simply increase the recipe as needed.
-
Whip the chia gel to get an even lighter and fluffier end result!
Recipe Video
More Information
We’ve been using flax for a while, but I will look for chia to to try. Thanks!
It was really moist too
Flax?
I haven’t watched the vid yet, but I used yoghurt last week. 3 tablespoons per egg needed
I have been using Chia gel as a substitute for eggs in my baking for years! People always marvel at my cupcakes that I make from a mix ( I know, not the best thing but easy and I rarely make them for just my family, so no one gets more than one!) to which i sub in the chia gel for the eggs and coconut oil for the oil. They are the most incredible cupcake ever! works best with the chocolate mixes. And works great with all my home baked cakes as well.
My method is a little different. We consume chia gel everyday so I always have a bottle ready for and hydrated to use. This is how i do it.
I mix 6 tablespoons of chia seeds in 2 cups of filtered water and let soak over night or for 12 hours of so. You can use 3T to 1 cup. (Tip: we actually use the old GLASS Sobe bottles to mix our chia, we put in 2 cups of water & 6 T of chia seed and shake! till it doesn’t separate and we let it gel on the counter for 12 hours or so and then refrigerate. it keeps for 2 weeks.)
When I use it as an egg substitute in baking, I sub 1/4 cup of gel for each egg. It seems to work best this way in chocolate cake mixes, they become very fudgy and tender, almost melt in your mouth! Also works really great in apple/carrot cakes that I make from scratch. The cakes rise and sink a little when they cool, but the texture and flavor (with the coconut oil as the oil) is incredible!
But I will try your way Sarah for yellow and non chocolate cake mixes and non fruit or vegetable cakes. And I have never whipped it before so that is an exciting discovery! Thanks!
Excellent! Thank you for the testimonial on how well the chia gel works as a binder!
either way, flax is not good for cooking (IMO) from what i’ve read.
nevermind.. maybe next time i’ll read the posts before i ask a question!! π
why was flax banned in france?? anyone??
@Tammy Not flax meal … flax seeds soaked in water.
oh! thanks