Baking and Cooking With Egg Allergies


Cooking With Egg Allergies

Baking and cooking without eggs and egg additives is possible even for an allergy sufferer. Making substitutions and careful label reading solves the problem.

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.

What Is an Egg Allergy?

When someone has an egg allergy, the body’s immune system, which normally fights infections, overreacts to proteins in egg. If the person drinks or eats a product that contains egg, the body thinks these proteins are harmful invaders. The immune system responds by working very hard to fight off the invader. This causes an allergic reaction.

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What Are the Signs & Symptoms of an Egg Allergy?

When someone with an egg allergy has something with egg in it, it can cause symptoms like:

  • wheezing
  • trouble breathing
  • coughing
  • hoarseness
  • throat tightness
  • belly pain
  • vomiting
  • diarrhea
  • itchy, watery, or swollen eyes
  • hives
  • red spots
  • swelling
  • feeling lightheaded or passing out

Some reactions to egg are mild and involve only one part of the body, like hives on the skin. But even when someone has had only a mild reaction in the past, the next reaction can be severe. – Resource

Egg-free Baking and Cooking

An egg may be the most versatile food which is now widely used. It can be breakfast, lunch or dinner. It can even be used as a treatment for softer skin! However, it is common in baking desserts and bread.

But what about people who are allergic to multiple foods that brings food to almost everyone? Or those who, for health reasons, it is forbidden to eat eggs or any food high cholesterol and are in great need of a break from the bland foods they have to endure every day.

If you’re one of those people, all is not lost! You can still eat sweet desserts, breads without having to worry about your allergies or cholesterol level. There is a way to bake and cook all this food without using eggs.

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Let’s move on to learn more about how to do it.

Since the dawn of sugar substitutes, you’ll be surprised how a lot of the most used products that you put in your food have replacements in case you are allergic or health buff.

This includes eggs.

You can substitute an ingredient egg using egg substitutes. You can often find them in all health food stores or specialty stores like all byproducts of soy groceries.

They are very easy to use.

As they are in powder form, you must add the right amount of water and start mixing until you are satisfied with the consistency.

You can then add to any dessert or bread that you go for cooking. This is too low so you do not have to worry about cost.

Tofu is a wonderful substitute for eggs. Prepare your tofu and place in blender. Mix until completely smooth and silky. ¼ cup mashed tofu, this velvet is equivalent to an egg medium.

What it does, it helps thicken the dough, which makes all the ingredients from sticking together. It has almost no taste if you do not have to worry about cakes flavored tofu.

Linseed also works as a replacement. All you have to do is get a tablespoon of flax seed and spray it.

Once he is as fine as powder, add three tablespoons of hot water. The thick liquid is equal to one egg. It has a strong flavor and nutty, so be careful where you place it. It works best in bread wheat, oatmeal cookies and bran muffins.

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It is very good for the heart because it contains a high percentage of omega three.

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Bananas! Yes, bananas can also be a substitute. Its cooking properties are almost similar to eggs. As a taste of bananas, make sure it will complement the flavor of your dessert or bread when you decide to add this as a replacement. Just get ½ ripe banana and puree until smooth. This is equivalent to an egg.

See, there are many options you can choose in the dough recipes without eggs. They are very easy to acquire. Be sure to follow instructions carefully.

Along with substituting other foods for eggs in terms of nutrition, there are also ways to substitute for the eggs in recipes:

As mentioned 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 substitutes 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:

egg solids
egg white
egg white solids
egg yolk
powered or dried egg
silico albuminate
silici albuminate
whole egg

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, he or 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.

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baking with egg allergies