Egg Allergy

Being allergic to Egg it is often difficult to find pastry, ice-cream and other yummy food that one can eat without becoming sick.

Egg allergy is a type of food allergy. It is a hypersensitivity to dietary substances from the yolk or whites of eggs (or both as in my case), causing an overreaction of the immune system which may lead to severe physical symptoms for millions of people around the world.

Most people who are allergic to hen’s eggs have antibodies which react to one of four proteins in the egg white; ovomucoid, also called Gal d 1, being the most common target of immune system attack.The egg yolk contains several potential antigens: livetin, apovitillin, and vosvetin.

A person who reacts only to a protein in the egg yolk may be able to easily tolerate egg whites, and vice versa. Some people will be allergic to proteins in both the egg white and the egg yolk. Egg yolk allergies may be somewhat more common in adults. A small number of people who are allergic to eggs will develop an allergy to chicken or other poultry meats.

Eggs as an ingredient
Foods that contain egg products are everywhere, including baked goods, mixes, batters, sauces, frostings, breaded meats, breakfast cereals, cake flours, candies, cookies, creamy fillings, mayonnaise, meatloaf. meatballs, meringues, noodle soups, many processed meats, puddings, root beers, salad dressings, spaghetti, and even some wines and much more. There are also cosmetics, shampoos and pharmaceuticals (including flu vaccines) that contain egg proteins, so be sure to read the labels carefully and ask.

What makes it even more difficult to avoid is that eggs are not always listed as “egg” on labels.
Watch out for the terms albumin, globulin, lecithin, livetin, lysozyme, ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitelia, ovovitellin, silici albuminate, simplesse, and vitellin – these all imply egg protein is present. It is also crucial to watch out for how the label says these ingredients are used in the product, as binders, emulsifiers, or coagulants.

Cooking without eggs
In cooking, eggs are multifunctional: they may act as an emulsifier to reduce oil/water separation (mayonnaise), a binder (water binding and particle adhesion, as in meatloaf), or an aerator (cakes, especially angel food). Some commercial egg replacers can substitute for particular functions (potato starch and tapioca for water binding, whey protein for aeration or particle binding, or soy lecithin for emulsification). For home use, one-half cup of applesauce can replace one egg in some baking recipes.

Here are a few suggestions to supplements for egg in recipies.

Egg Substitutes In Baking

There are many egg substitutes available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.
Commercial Egg Replacer

Egg Substitute:
Commercial Egg Replacer Powder (like EnerG): Egg free baking recipes using commercially available egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands. This works best in cookies. Learn more about Ener-G egg replacer here.

Ener-G
It is a good example of the commercial egg replacers that are easily available in the market. They are relatively less flavored and can be used in baking cakes, muffins etc.

How to replace?
Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.

How’s the result?
Flavorless, won’t affect the taste of the baked goods.

Best Suitable For: Cookies

Silken Tofu As Egg Substitute

Egg Substitute:

Silken Tofu: It is a boon for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes.

How to replace?
Substitute 1/4 cup of whipped silken tofu for each egg.

How’s the result?
Baked goods won’t brown as deeply, but they will be very moist and heavy.

Best Suitable For: Rich, dense & moist cakes, Breads, cookies, Brownies

Flax Seed Meal As Egg Substitute

Egg Substitute:
Flax Seed Meal:Make flax seed meal at home freshly by grinding flax seeds or get it ready made from store.

How to replace?
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. (Also see My Notes)

How’s the result?
The baked goods are heavier & dense.

Best Suitable For: Waffles, Pancakes, Oatmeal Cookies, Breads, Bran Muffins, Oatmeal cookies

Pureed Fruit As Egg Substitute

Egg Substitute:
Pureed Fruit: Mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg substitute.

How to replace?
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.

Best Suitable For: Cakes, Quick Bread, Brownies

Vinegar & Baking Soda As Egg Substitute

Egg Substitute:
Vinegar & Baking Soda: Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.

How to replace?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.

Best Suitable For: Cupcakes, Cakes, Quick Breads

Buttermilk/Yogurt As Egg Substitute

Egg Substitute:
Buttermilk, Yogurt or Baking Soda: This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.

How to replace?
If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda.

Best Suitable For: Cookies, Bars, Flat Breads

Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.

My Notes

List of egg substitutes

(Click on the image to see a bigger view)

1 Flax seed powder – Another ratio which is used widely while using flax-seed powder instead of egg is, whisking 1 tablespoon of the powder with 3 tablespoons of water. But I have not tried this ratio so far.

2 Substitute for egg wash – Simply use oil, dairy/nondairy milk, dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.

Share your experiences with different egg substitutes that you’ve used during baking.

Read More:

Other Sources to Information on Egg Allergy
Wikipedia Egg Allergy
Asthma and Allergy Foundation of America
Wikipedia List of Alergies

http://www.egglesscooking.com/egg-substitutes/

http://www.buzzle.com/articles/egg-allergy-substitutes.html

Homemade Egg Substitutes

All these homemade and easily accessible egg substitutes, can be used as a nice fill-ins in cakes, pies, cookies and food products, where eggs are used as fillers and binders.

Flax Seeds
This is the best egg substitute used for baking. Flax seeds have great nutritious value. Flax seeds contain a reasonable amount of the alpha-linolenic acid, which is a very useful cure for the inflammatory bowel disease, heart disease, arthritis and many such diseases. Flax seeds also contain a chemical, named lignans, that helps to prevent cancer. Flax seeds can be used in both whole as well as ground forms. You can replace one egg by mixing the flax seeds in water in 1:3 ratio (1 spoon of flax seeds and 3 spoons of water) to make a gelatinous batter.

Potato Flour
Potato flour is made of the cooked, dried and ground potatoes. It is a good form of egg substitution as it is totally gluten-free. Potato starch, mashed potatoes, etc. are also good egg substitutes. To replace one egg you can use some potato flour, ¼ mashed potato or two tablespoons of potato starch.

Applesauce
Applesauce is also pretty useful as an egg substitute. You just have to use the unsweetened applesauce. ¼ cup of applesauce easily replaces one whole egg. It helps the allergic people to enjoy the baked recipes, as well as the weight-watchers, because it helps to make fat-free recipes.

Banana
Mashed bananas can serve as good egg substitutes. One medium-sized banana replaces one egg.

Commercial Egg Substitutes

Xanthan Gum
Xanthan gum is used as a rheology modifier and a food additive. It is made from the fermentation of glucose and sucrose, with the help of the exoskeleton of the bacteria, Xanthomonas campestris. The Xanthan gum is a white powder, used as a binder to enhance the texture of egg-free cakes and milk-free ice creams. The amount should be one teaspoon per recipe.

Soybean Lecithin
Lecithin is a class of animal tissue phospholipid that contains esters of glycerol, one molecule of phosphoric acid and two molecules of long-chain aliphatic acids. The lecithin in egg yolk is replaced with soybean lecithin. It is used as an additive and emulsifier in many food products. It works as a wetting agent that makes it, a good egg substitute, even though it must be used in amounts of about one percent of the total weight of the recipe.

Other Egg Substitutes
Egg is also used as a leavening agent. So, to replace one egg you can use the mixture of one tablespoon of vegetable oil + one tablespoon of water + one tablespoon of baking soda.
Egg white is used as a glaze on some recipes. For the purpose you can use beaten margarine. It proves to be as good as the beaten egg white.
When using as a binder, you can use two tablespoons of powdered gelatin + one cup of boiling water.
One tablespoon of smashed Tofu and a tablespoon of water, can prove a good egg replacement.
Cornstarch, arrowroot starch, vegan custard and chickpeas also work as egg substitutes.
The choice of egg substitutes may depend upon the dish that you are cooking. There are many options available, so choose the best and the most comfortable substitute. Above all, it becomes highly important to read the labels of the ready to eat food products as even the products that are said to be egg substitutes may contain eggs.

With such a wide range of egg substitutes, you really don’t need to sacrifice your urge to eat variety of foods by worrying about the egg allergy.
Read more at Buzzle: http://www.buzzle.com/articles/egg-allergy-substitutes.html

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