Food That Doesn't Hurt

I use this in baking recipes instead of eggs. It doesn’t have quite the same effect as an egg, but it’s better than shop bought egg replacers that I’ve tried.

Eggs are generally used to bind ingredients together, and also as a raising agent. The chia doesn’t work quite as well as a binding agent as an egg would, but it still works, although it doesn’t seem to act as a raising agent at all, so I generally use a little bit extra baking  powder to compensate for this.

To make the chia seed egg replacer, soak 1 tbsp of chia seeds with 2 tbsp of water. Once it’s all soaked and gelatinous, blend it up with a little hand-held blender. Add more water if you need to.

Or, if you’re fine with eggs, just use eggs! The chia seed egg replacer will not work if you’re trying to make a souffle