eggfree

Eggfree refers to foods, diets, or products that contain no eggs or egg-derived ingredients. The term is commonly used by people with egg allergies, those following vegan or other restricted diets, and consumers seeking to avoid eggs for religious or health reasons. A product labeled eggfree should not contain egg ingredients such as whole eggs, egg whites, egg yolk, or components derived directly from eggs. However, labeling and processing practices vary. In many jurisdictions, "eggfree" is a voluntary claim, and packaging may also warn about potential cross-contact with eggs via shared facilities or equipment. Regulatory requirements typically mandate disclosure of egg ingredients for allergen labeling, but do not universally standardize what constitutes an "egg-free" claim.

Common strategies in eggfree cooking include using aquafaba (the liquid from canned chickpeas) as an egg substitute in meringues and creams, ground flaxseed or chia seeds mixed with water to act as a binder, applesauce or mashed banana for moisture, and commercial egg replacers. For emulsions such as mayonnaise or vinaigrettes, aquafaba and plant-based oils can substitute eggs.

Nutritionally, eggs provide high-quality protein, fat, and micronutrients such as choline and vitamin B12. Eggfree diets should ensure adequate protein from legumes, nuts, and grains and may require fortified foods or supplements for B12, vitamin D, calcium, and iodine.

Eggfree products are increasingly available in groceries and restaurants, reflecting growing demand from vegans and people with egg allergies.