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Egg Allergy Tips continued...

Ingredients on label to watch for:

  • Egg (dried, powdered, egg solids, egg white, egg yolk, and whole egg)
  • Albumin, apovitellin, and silici albuminate
  • Lecithin, lysozyme, and livetin
  • Egg wash
  • Globulin
  • Mayonnaise
  • Meringue, meringue powder
  • Ovalbumin, ovoglobulin, and ovomucin
  • Ovomucoid, ovotransferrin, ovovitelia, ovovitellin, vitellin, simplesse, and silici albuminate
  • Simplesse, a commercially produced fat substitute derived from protein.
  • The following ingredient terms may indicate that egg protein is present: artificial and natural flavoring, lecithin, macaroni, marzipan, marshmallows, nougat, and pasta.

Substitute for eggs in recipes:

In baking recipes and sauces, the yolk is the emulsifier that helps blend different ingredients together while the egg white provides structure due to the high protein content and its ability to be whipped.

  • Commercial egg replacers are available that are made from potato starch and tapioca, such as Energ-G Foods Egg Replacer. Be sure to follow the manufacturer's directions for whichever egg replacer you  try.
  • Applesauce works well as a substitute for egg yolk since it also has natural emulsifying abilities. 1/4 cup of applesauce can replace one egg in most recipes.

Other substitutes for 1 egg:

  • 2 tablespoons water or milk + potato starch or tapioca starch + 1 teaspoon canola oil + 3/4 teaspoon baking powder + 1 tablespoon unflavored gelatin dissolved in 1 tablespoon cold water, then stir in 2 tablespoons boiling water and beat until the mixture is foamy
  • 1/4 cup mashed potatoes, canned pumpkin or squash, or tomato sauce
  • 1/4 cup pureed prunes or mashed bananas
  • 2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder
  • 1 tablespoon ground flax seed simmered in 3 tablespoons water for 1 minute, then let sit 5 minutes to gel
  • 1/4 cup soft or silken tofu (pureed in a food processor or electric mixer)
  • 1 egg white = 1 tablespoon plain agar powder dissolved in 1 tablespoon lukewarm water, whipped, chilled, and whipped again

Baker’s notes:

Very few foods can whip up and incorporate air as well as egg whites, so using some of these egg substitutes may not produce foods that are as light and fluffy in texture.

See your doctor if you think you have a food allergy and haven't been tested. Without specific allergy tests, you won't know what level of exposure can trigger a serious allergic reaction.

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