Liquid egg substitute

Liquid egg substitute is an ingredient specially designed to replace traditional eggs in cooking recipes, ideal for people with allergies, vegans, or those looking to reduce their cholesterol intake. It comes in liquid form, making it easy to use and measure for a wide variety of preparations such as cakes, breads, omelets, and baked dishes.

This product is usually made from vegetable proteins, starches, and other compounds that mimic the binding, fluffiness, and moisture properties that eggs provide in recipes. Its origin dates back to the growing demand for healthier and more sustainable alternatives in gastronomy, with developments in the food industry in Europe and North America that have later become popular in Latin America.

Among its main properties, the following stand out:

• It works as a binding agent to combine ingredients.
• It adds moisture, improving the texture and softness of the dough or mixture.
• It contains no cholesterol or animal fats.
• It helps maintain the structure of dishes without significantly altering their flavor.

In different Spanish-speaking countries, especially in Latin America, this ingredient may be found under names such as "liquid egg replacement", "liquid substitute for egg", or simply "liquid mixture to replace eggs". Although it is not a traditional term, its use has become popular in specialty stores and supermarkets that offer products for special diets.