Eggerstatning

Eggerstatning refers to a range of products designed to mimic the taste, texture, and functional properties of eggs in culinary applications. These alternatives are primarily used by individuals who avoid eggs due to dietary restrictions such as veganism, allergies, or ethical considerations.

Various ingredients can serve as egg substitutes depending on the intended use. For binding purposes in baking, common substitutes include mashed bananas, applesauce, flaxseed eggs (ground flaxseed mixed with water), or chia seed eggs. For recipes requiring leavening, ingredients like baking soda combined with vinegar or commercial egg replacers are often employed. In dishes where eggs provide richness or emulsification, such as mayonnaise or custards, silken tofu or avocado can be used.

Commercial egg replacers are widely available and typically consist of starches, leavening agents, and emulsifiers. These are formulated to provide similar results to eggs in a variety of recipes. The choice of egg substitute often depends on the specific recipe and the desired outcome, as different substitutes offer varying flavor profiles and textural contributions. The goal of eggerstatning is to enable individuals to enjoy a wide range of dishes without using traditional eggs.