If you cannot tolerate hens’ eggs, you should avoid eggs from all other birds because they are similar in chemical structure and are likely to trigger similar reactions. Cooking eggs denatures many of the egg proteins, which means that some people can safely eat cooked eggs but are unable to tolerate raw eggs.
Read a Label for Egg
It is relatively easy to avoid eggs if they are served on their own. However, they are often disguised in prepared and manufactured foods. Read the label carefully to find out if a product contains eggs in any form. If the food does not have a label, do not eat it.
Main Ingredient on the Egg
Instead of using eggs, use an alternative ingredient depending on the eggs ‘purpose. Eggs are used as leavening, raising, glazing or binding agents or as a source of liquid.
Foods to Avoid Egg Allergy
- Dried egg
- Egg (all bird eggs)
- Egg powder
- Egg protein
- Live tin
- Pasteurized egg
Excluding eggs need not restrict your diet too much if you make use of the ideas given below. You may be surprised at how versatile your diet can be without eggs. You may also interest friends or family members who wish to reduce the fat or calorie content of their diet.
Best Tips and Recipes to Manage Egg Allergy and Intolerance
1 tablespoon baking powder +2 tablespoon liquid
Sugar and water or gelatin glaze
Soya milk, soya dessert, custard, mashed banana, soya cream or white sauce
1 egg = 50 g (2 oz) tofu or 6 tablespoons water
+ 1 teaspoon arrowroot powder
+ 2 teaspoons guar gum
1 egg = 1 tablespoon baking powder or ½ teaspoon bicarbonate of soda + 1 dessertspoon cider vinegar.
Egg Free Recipes to Avoid Egg Allergy
Egg Free Cookies
- 175 g rice flour
- 1 teaspoon Wheat free baking powder
- 75 g dairy free margarine or goats’ butter
- 50 g raw cane soft light brown sugar
- A few drops of natural vanilla extract
- 15 g cocoa powder
- Pinch of bicarbonate of soda
Sift together the flour and baking powder. Cream the margarine or butter until pale, light and fluffy. Beat in the sugar and the vanilla extract.
Mix the cocoa powder with a little water and add the bicarbonate of soda.
Add the flour and baking powder to the creamed mixture and stir until evenly blended. Put two third of the dough on a board lightly dusted with rice flour. Stir the cocoa mixture into the remaining third.
Shape both mixtures into sausages. Chill in the refrigerator for 30 minutes, until the dough is firm enough to roll out.
Divide the larger (light colored) piece f dough into 2 pieces and roll each one into a rectangle 4×5 inches. Divide the cocoa dough into 2 pieces and roll each one into a 5 inch sausage. Place the cocoa sausages on the other dough pieces and roll up. Leave both rolls in the refrigerator for a further 1 or 2 hours to firm.
Cut dough into slices about ½ inch thick. To form the owl’s head, place 2 circles side by side and press lightly together. Pinch the top corners of each head to form ear tufts. Use raisins for the eyes.
Bake them in a preheated oven, 180ᵒC, Gas mark 4, for 8-10 minutes. Transfer carefully to a wire rack to cool.
Egg Free Soup
- 500 g red lentils
- 2 tablespoons vegetable oil
- 2 onion, chopped
- 2 garlic cloves, chopped
- 2 celery sticks, chopped
- 400 g can tomatoes, drained
- 1 chili, deseeded and chopped (optional)
- 1 teaspoon paprika
- 1 teaspoon harissa paste
- 1 teaspoon ground cumin
- 1.2 liters vegetable stock or water salt and pepper
- 2 tablespoons chopped coriander, to garnish
Place the lentils in a bowl of water. Heat the oil in a large saucepan and gently fry the onions, garlic, and celery over a low heat until softened.
Drain the lentils and add them to the vegetable pan with the tomatoes. Mix well. Add the chili, if using, paprika, harissa paste, cumin and vegetable stock and season with salt and pepper. Cover the pan and simmer gently for about 2 hours, adding a little more vegetable stock or water if the soup gets too thick.
Serve the soup immediately in warmed individual bowls topped with a little chopped coriander.
Egg Free Bread
- 50 g soya flour
- 300 g brown rice flour
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon sunflower oil
- 275 ml milk substitute
- Dairy free margarine, for greasing
Put the flours, salt, cream of tartar and bicarbonate of soda in a large bowl. Mix the oil with the milk substitute and combine with the dry ingredients to form soft dough.
Form into a round shape and place on a greased baking sheet. Bake in a preheated oven, 200 ᵒC, Gas mark 6, for 40-45 minutes.