Eggless

Eggless describes foods, recipes, or products that do not contain eggs. The term is used in cooking, baking, and product labeling to indicate suitability for people with egg allergies, those following vegan or dairy-free diets, or individuals observing dietary restrictions or cultural practices that avoid eggs. Eggless preparations may rely on plant-based or dairy-derived substitutes.

Common substitutes and techniques include flaxseed or chia seed mixed with water to form a gel; aquafaba, the liquid from canned chickpeas, whipped to mimic egg whites; applesauce, mashed banana, yogurt, or buttermilk to add moisture; and commercial egg replacers that provide binding and leavening.

Impact on cooking focuses on the role of eggs in binding, moisture, emulsification, and leavening. Replacing eggs can change texture and flavor, and baking times may vary. Some recipes are inherently eggless, especially many Indian sweets and pastries. Eggless products require careful labeling to avoid cross-contamination with eggs during processing.

In commercial contexts, eggless labeling signals compliance with dietary restrictions. The term does not necessarily indicate vegan status, as eggless items may still include dairy or honey depending on the product. Consumer awareness and demand for eggless options drive the development of egg-free alternatives across bakeries, desserts, and prepared foods.