Baking and Cooking with an Egg Allergy
Egg-free Food Preparation and Label Reading for an Allergy Sufferer
Sep 27, 2009
It may seem like quite a challenge to bake and cook favorite recipes when a family member is diagnosed with an egg allergy – but it can be done. Knowing what to substitute for the egg and what to look out for when reading labels turns the mountain into a molehill.
Egg-free Baking and Cooking
Along with substituting other foods for eggs in terms of nutrition, there are also ways to substitute for the eggs in recipes:
- When baking things like muffins, quick breads and cookies, the egg can be replaced by pureed fruit. Bananas, apples, apricots and pears work well. Each egg called for in the recipe is replaced by two tablespoons of the pureed fruit.
- Commercial egg replacers need careful consideration – some contain egg white or egg yolk. However, there are some on the market that are egg-free.
- For some dishes such as soups or sauces, one egg can be replaced by two tablespoons of pureed vegetables.
- For dishes that need the zip of mayonnaise, there are some egg-free products on the market that work well.
- Xanthan gum and guar gum, which are used as a binder in gluten-free recipes, work equally well in egg-free recipes.
With a little practice the cook will soon find baking and cooking without egg is not as challenging as it first seems. After a few attempts she will work out which methods and substitutes work best in her kitchen.
Egg Ingredients Listed on Labels
Because eggs are a common ingredient in many processed foods, the cook will need to check the label on any processed ingredients in a recipe. The following ingredients listed on a label indicate that egg is or may be present:
- albumin
- egg solids
- egg white
- egg white solids
- egg yolk
- globulin
- lecithin
- livetin
- lysozyme
- ovalbumin
- ovoglobulin
- ovomucim
- ovomucin
- ovomucoid
- ovotransferrin
- ovovitelia
- ovovitellin
- powered or dried egg
- silico albuminate
- silici albuminate
- simplesse
- vitellin
- whole egg
- yolk
Note: This list is meant to assist in the preparation of egg-free recipes. Because the food industry is constantly changing, there may be other terms that indicate the presence of egg. If the cook is suspicious of any ingredient, she should research further or contact the company that produces the product.
Baking and cooking without egg can be accomplished with good information and a little practice. The cook should not throw out those favorite recipes because of an egg allergy in the family.
Disclaimer: This article is intended for information purposes only. It is not a substitute for medical attention and supervision.
Sources:
Barber, Marianne S. The Parent’s Guide to Food Allergies: Clear and Complete Advice from the Experts on Raising Your Food-allergic Child. New York: Henry Holt and Company, 2001.
Rhude Yoder, Eileen. The Allergy-free Cookbook: How to Avoid the Eight Major Food Allergens and Eat Happily Ever After. Philadelphia, PA: Running Press Book Publishers, 1987, 2009.
Anderson, A. Flourishing With Food Allergies: Social, Emotional, and Practical Guidance for Families with Young Children. Southbury, CT: Papoose Publishing, 2008.
For other articles about food allergies see Information About Seafood Allergies and Information About Milk Allergy.
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