Chia seeds create a gel when combined with a liquid. This makes them a perfect egg replacement. Because it takes a little time for the chia to create this gelling effect, I create a larger quantity which I then keep in my fridge for up to 2 weeks.
Ground the chia seeds, preferably with a coffee grinder, which makes a very fine grind without heating the seeds. Store any excess ground chia (before adding water) in the freezer, where it keeps for up to a year. I use 2 tsp of ground chia, plus 5 tsp of water, for one egg.
When measuring, measure in volume and not weight. Measure ground chia seeds, not unground.
- 1 part chia seeds, ground
- 2.5 parts water
Combine, stir and leave for 15 minutes.
Use 2 tbs of this mixture per egg you are replacing.