Table of Contents[Hide][Show]
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 farm fresh eggs temporarily and don’t want to run to the store and pay insane prices for 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 use 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.  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. Â 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
I was surprised to read your referring to the ban in France because I am a French linving in France and as far back as I have been aware of Flaxseed as a foodstuff it has always been available in supermarkets, sprinkled on bread in bakeries, etc… It took me 5 min of research on google to double check your info… You really could look into your facts a bit more carefully… So… flaxseed has never been banned for human consumption in France, only Flaxseed *oil* has. The reason being that there are concerns about the toxicity of oxidized flaxseed oil. Those concerns still stand but the ban has been lifted in 2009 (8 years before you wrote this), and replaced with a strict regulation on packaging (very thick opaque glass bottle).
Hi, your description above the video says; 1 TBL seeds soaked in 1/3-1/4 cup of filtered water per 1 egg to be replaced.
While in your video you are saying: 2 TBL seeds soaked in 1/4 cup of filtered water per 2 eggs.
So, which way is correct?
Thanks.
I must have misspoken in the video .. it’s 1 Tbl seeds in 1/4 cup of water per egg you wish replaced. It seems to work best if you mix it one Tbl at a time rather than 3 Tbl in 3/4 cups water to replace 3 eggs. Thanks for catching that!
flax seed – How interesting, never knew that. Wish these simple things were taught at school as half the subjects we are taught are irrelevant to everyday living.
I thought you were against flax seeds…? I saw your video about flax seed gel to sub for eggs in recipes.
I don’t eat them myself because they are estrogenic but if you are allergic to eggs, they do make a great egg sub.