Top Substitutions for Eggs in Your Cooking

Top Substitutions for Eggs in Your Cooking

Replacing eggs in cooking can be tricky, they provide flavour and binding; here are our top substitutions for eggs in your cooking:

 

1 Egg Equals Use Notes
1/2 Banana, mashed Pancakes, Cakes, Breads Very ripe bananas will add sweetness
1/4 cup Applesauce or 1/4 cup ripe mashed pears Breads, Cakes, Brownies Avoid using more than 1/4 cup total in any recipe
1/4 cup natural or Greek Yoghurt Brownies, Smoothies Can cause final product to be heavier
2.5 Tablespoons ground Flax mixed with 3 tablespoons water, set in fridge for 10 minutes Granola Bars, Smoothies Adds earthy, nutty taste and chewy texture
1 tablespoon coconut oil mixed with 2 teaspoons baking powder and 2 teaspoons water Gluten Free Baking Adds fat to the recipe, can be tricky to work with
1 tablespoon chia seeds mixed with 3 tablespoons water, set in fridge for 10 minutes Smoothies, Baked Goods Binds and thickens
1/4 cup pureed prunes (or any high pectin fruit) Breads, Cakes, Brownies Adds sweetness to recipe
1/4 cup pumpkin, mashed (canned works week, choose BPA free cans) Breads, Brownies Can be heavy
1/4 cup potato, cooked and mashed 9sweet potato might be yum!) Savoury dishes Can be heavy
1 tablespoon agar mixed with 1 tablespoon water, whipped and chilled Gluten Free Baking Used to replace egg whites only
1 tablespoon gelatine dissolved in 1 tablespoon cold water, add 2 tablespoons boiling water, beat vigorously until frothy Gluten Free Baking Binds and thickens

 

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Watch out for these ingredients on an Egg Free diet

Watch out for these ingredients on an Egg Free diet

The following ingredients are or may contain eggs.

Avoid these ingredients and all types of eggs (eg. hen, duck and goose) if following an egg-free diet

Albumen Glaze (in baked goods, eg pies, buns)
Apovitellin Globulin
Avidin Imitation egg products
Dried eggs Livetin
Egg, whole Lysozyme
Egg albumen Meringue Mix
Egg lecithin (E322)* Ovalbumin
Egg solids  Ovglycoprotein
Egg white and solids  Ovomucin, ovomucoid, ovomuxoid
Egg yolk Powdered egg
Flavoproteins  

*Lecithin may be derived from egg but rarely causes an adverse food reaction. Check with your doctor

or dietician.

Egg Allergy – Management

Egg Allergy – Management

The cornerstone of management of egg allergy is the avoidance of all egg and egg containing products (1). 

Children who are highly allergic to egg may react when they are in a kitchen when eggs are being fried, being in the next room when a pavlova is being prepared, being touched by an individual who has been handling raw egg even after hand washing or even when sitting next to someone who is eating egg (2). However, some patients may tolerate cooked egg and even small amounts of raw egg (1). It is important to find other dietary alternatives which provide a source of high biological value protein, vitamins B1 B2 + Folic Acid + Vitamin E and fats (2). Indicators of the beginning of the resolution of egg reactivity, is usually seen through the tolerance of small amounts of cooked egg (1). This may progress to all forms of egg, though this is not always the case (1). Generally 50% Egg Allergic Children are tolerant by the age of 3 years and 66% by the age of 5 years. An oral food challenge may be warranted to confirm results, though this will be dependent on IgE and skin prick testing (1). 

Foods that list any of these ingredients on their labels need to be avoided in patients with Egg Allergy: 

(1), (2) 
Egg/fresh egg (including those from all birds) 
Egg powder, dried egg, frozen egg, pasteurised egg 
Egg proteins (albumin, ovalbumin, globulin, ovoglobulin, livetin, ovomucin, vitellin, Ovovitellin) 
Egg white, egg yolk 
Egg lecithin, dried egg, powdered egg 
Classifications of egg-containing foods: 
(1) (2) 
 
Well-cooked Egg: 
 
Cakes, Biscuits, Dried and well cooked fresh egg pasta, Egg in sausages and prepared meat dishes, Egg glaze on pastry, Sponge fingers, Quorn, Nougat, Milky Way, Mars bar, Chewits, Egg in some gravy granules, Dried egg noodles 
 
Loosely cooked Egg: 
Meringues, Lemon curd, Quiche, Scrambled egg, Boiled egg, Fried egg, Omelette, Poached egg, Egg in batter, Egg in breadcrumbs, Hollandaise sauce, Egg custard, Pancakes and Yorkshire Pudding (some patients who can eat well-cooked egg can tolerate these, but it depends on how well cooked they are and if they contain any `sticky` batter inside). 
 
Raw Egg: 
Fresh mousse, Fresh Mayonnaise, Fresh ice cream, Fresh sorbet, Royal icing (both homemade Royal icing and commercial Powdered icing-sugar mix), Horseradish sauce, Tartar sauce, Raw egg in cake mix and other dishes awaiting cooking (children of all ages love to taste!) `Frico` Edam cheese or other cheeses containing egg- white lysozyme, Wine and clear soups (egg white is used to get rid of cloudiness). Egg-free products: (1). Egg-free mayonnaise, Egg-free cakes and muffins, Egg-free puddings, Egg-free omelette mix, Egg replacers, Whole-egg replacers, Egg-white replacer, Whole egg replacer (allergycare), Ener-G egg replacer (General Dietary), Loprofin egg replacer (SHS International), No-egg replacer (Orgran), Loprofin egg white replacer (SHS International) 

Other Considerations for Managing Egg Allergy 

Non-food items such as medication can also contain traces of egg protein (1). Some vaccines may contain traces of egg derivatives, and this is an important consideration when the individual requires vaccination. Vaccines of significance include MMR; Yellow Fever; Influenza (1). The influenza vaccine is cultured in egg and may cause reactions in individuals with egg allergy (2). The MMR vaccine is cultured in tissue of the developing chicken embryo and has been safely administered to thousands of children with egg allergy, in rare circumstances a child may experience a rash after the injection (2). Other non-food items like cosmetics, toiletries and perfumes which contain traces of egg-derivatives should be avoided if they cause irritation (1). Indications of the labelling are often written as ovum or ovo (1). 

Article Contributed by Julie Albrecht. You may also be interested in Egg Allergy Prevalence

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Egg Allergy Prevalence

Egg Allergy Prevalence

Prevalence 
Egg allergy is one of the most prevalent allergies in children, being 1.6 – 3.2% (1). Egg allergy presentation is less common in older children and the adult population, which has prevalence between 1 – 1.6% (1). A child with an egg allergy will have an increased risk of dust mite allergy and asthma in the next couple of years after diagnosis (2). Children with an egg allergy may also develop peanut or other nut allergy (2). The window of opportunity for an egg allergy to develop is up until the first year of life (2). This may start prior to birth as the egg protein can cross the placental barrier and induce specific immune responses in the foetus (1), (2). Egg sensitization can also occur through breast milk (1). The sensitization to egg can be avoided in most cases if the maternal diet is free from egg from 
the later part of the pregnancy and for the first year of the child’s life (2). Often the first exposure to egg is when the child commences eating foods, usually after eating baby custard, scrambled egg, touching an egg in the egg carton, or tasting a raw cake mixture (1), (2). In the older children a reaction may occur after the consumption of foods containing uncooked egg, including ice cream, sorbet, mayonnaise, custard, and egg sandwiches (2). 

Clinical Presentation 
The most common clinical presentation of egg allergy is eczema in children between 6 – 15 months (2). 
Other presentations include urticaria, angio-oedema, anaphylaxis, acute vomiting, violent diarrhoea, colitis, with the gastrointestinal symptoms being less defined (1). Most egg allergic children have a natural aversion to egg (2). Highly allergic adults may experience nausea or a flare in eczema (2). Most adults with egg allergy have a natural aversion to egg and are able to eat egg if it is a minor ingredient in a food (2). Hen eggs and eggs from other birds have the same protein and can also illicit reactions in egg allergic individuals (2). 

By Julie Albrecht, Consultant Dietician Nutritionist A.P.D. 

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Hidden Egg Dangers in Everyday  Foods

Hidden Egg Dangers in Everyday Foods

Grains, bread, cereals and pasta: Egg pasta, macaroni, noodles 
 
Meat, fish, poultry and alternatives: All food made with or containing eggs such as battered or crumbed foods (such as fritters, schnitzel), frittatas, hamburgers, omelettes, quiche, rissoles or meat loaf, sausages, surimi (minced fish) and other bird eggs, such as duck or goose eggs 
 
Snack foods: pretzels 
 
Sauces, condiments, dressings and soups: béarnaise, Caesar salad and Ranch dressing, commercial soups, hollandaise, mayonnaise, tartare sauce 
 
Desserts and confectionery: Custard, frozen desserts, ice-cream, marzipan, marshmallows, meringues, mousse, nougat, pancakes, pavlova mix, pikelets, sorbet, waffles 
 
Baked goods: Biscuits, cakes, cheese cake, doughnuts, glazed pastries and breads, macaroons, slices, souffles, spinach pie 
 
Beverages and alcohol: Eggnog, malted drinks, milk drink mixes, wine 
 
Takeaway meals: Caesar salad, fried chicken, fried rice 
 
Other: Baking powder, egg lecithin. 
 
Read Food labels for the following egg-based 
ingredients: 
 Albumin 
 Dried egg 
 Egg protein 
 Egg white 
 Egg white solids 
 Egg yolk 
 Egg solids 
 Globulin 
 Livetin 
 Lysozyme 
 Mayonnaise 
 Meringue 
 ovalbumin 
 Ovoglobulim 
 Ovomucin 
 Ovomucold 
 Ovotransferrin 
 Ovovitella 
 Ovovitellin 
 Powdered egg 
 Silici Albuminate 
 Simplesse 
 Vitellin 
 Whole egg 

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Living With an Egg Allergy

Living With an Egg Allergy

The best way to be sure a food is egg free is to read the label. Manufacturers of foods sold in the Australia must list on their labels whether a food contains any of the most common allergens. This means that you should be able to find statements like these somewhere on the label: "contains egg ingredients," "made using egg ingredients," or "made in a facility that also processes eggs."

These label requirement makes things a little easier than reading the ingredients list — instead of needing to know that the ingredient "ovoglobulin" comes from egg protein, you should be able to tell at a glance which foods to avoid. Still, to make sure the foods you eat are egg free, you'll need to be on the lookout for any ingredients that might come from eggs. That means asking questions when eating out at restaurants or at a friend's home and carefully reading food labels.

When you eat in a restaurant or at a friend's house, call ahead before hand to establish how foods are cooked and what's in them. In some cases, you may want to bring your own food with you. When you're shopping, look for egg-free alternatives to foods that usually contain eggs, such as pasta.

Be aware that egg yolks are sometimes used to glaze pretzels, bagels, and other baked items.  Eggs are also often used as a foaming agent in beer, lattes, or cappuccinos.  Even some makeup, shampoos and medicines contain egg proteins.

People with an egg allergy may find that the health food section of the grocery store offers the most options. That's where you'll find vegan foods that are made without eggs or egg products.

 

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