I have chickens, but I also have teenagers.
For our family, fresh eggs are a frugal protein source and something we eat a lot of! So, while we have chickens in the backyard, I sometimes find myself running low on eggs.
What is this mom to do when the mood to bake strikes, but the egg supply is less than stellar? I have borrowed a trick long used by vegan bakers. Enter flax and chia egg replacers.
If you don’t already know the health benefits of flax and chia, you can read about them here:
One caveat here is that flax and chia are probably less frugal options than eggs. However, having them on hand may prove to be more frugal than a trip to the store just to purchase eggs for baking.
Also, the health benefits are often worth spending a little extra, if you can afford to.
Please keep in mind that this only replaces eggs in baking. You cannot scramble flax or chia and expect it to taste like the eggs you scramble for breakfast.
If you are concerned about this working in your favorite baking recipes, I suggest trying it in a recipe that calls for more than 1 egg. Use the egg replacer of choice for one egg and use an egg for the second. That way you can test this method for yourself.
Now that we have discussed the why, let’s discuss the how.
All you need to do is combine 1 Tablespoon of flax or chia with 3 Tablespoons of warm water in a dish. Allow it to sit for about 5 minutes, stirring a few times. You will see that the gelatinous consistency is very much like that of an egg. This is the characteristic that will create the same binding properties of an egg.
If you’d like to give this a try in your own baking, you can purchase (from Amazon)
and chia seeds here.
*Disclosure: This post includes affiliate links. You are not obligated to make any purchases, but when you do through one of my links or the Amazon search box to the right, I will make a small percentage on the sale. Thank you for supporting my site.
One note when you are using flaxseed is that your baked goods sometimes tends to brown quicker, much like baking with butter tends to make things brown quicker than when you use other oils. Also, please note that I am referring to flaxseed meal, not whole flax seeds. If you have whole flaxseeds, they can be ground up into flaxseed meal and then used as directed. You can read how to do that here.
When using a chia seed replacer, I expected to see little specks in the finished product, not unlike poppy seeds. I have found, however, that there are no visible traces of the chia seeds. Just thought you’d like to know that.
Need an idea to test this out on? Check out these recipes:Print This Post
This post was shared at Buns In My Oven, Mostly Homemade Mom, The Princess & Her Cowboys, Love, Pasta, & A Tool Belt, Life As Mrs. Larson, Crafty Wife, Foody Schmoody, LeMoine Family Kitchen, Savory Experiments, and Pint Size Farm.
Also at A Life In Balance, How I Pinch A Penny, Pure Grace Farms, , Sunflower Supper Club, The Country Cook, Frugal Family Favorites, The Better Baker, 4 Little Fergusons, The Deliberate Mom, & Tastefully Frugal.
What do you think? Have you tried baking with flax or chia in place of eggs? What else do you use flax or chia for?