Eivervangers

Eivervangers are ingredients or products used to replace eggs in recipes. They are commonly used by vegetarians and vegans, people with an egg allergy, or anyone seeking to reduce animal-derived ingredients or cholesterol. Eggs provide binding, moisture, emulsification and, in some batters, leavening; egg substitutes aim to replicate one or more of these properties.

Common types include aquafaba, the foamy liquid from canned legumes, which can replace egg whites in meringues, mousses and some cakes; flaxseed or chia seed gel, made by mixing ground seeds with water, which provides binding and some thickness; applesauce or mashed banana, which adds moisture and can aid binding in baked goods; commercial egg replacers based on starches and leavening agents; and lecithin from soy or sunflower, used to improve emulsification. Silken tofu or yogurt substitutes can add richness and moisture in dense baked goods and custards. In some recipes, carbonated water with a leavening agent can replace eggs for light textures.

Tips: adjust liquids to compensate for substitutes that add moisture; note that not all substitutes mimic all functions of eggs, so results can vary by recipe. Storage and labeling: most egg replacers are vegan and shelf-stable, but tastes and textures differ; experimentation may be needed to achieve the desired result.