Avoiding Eggs

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Watch for eggs in the following foods:

Baked Goods

  • Baking powder may contain eggs (check label)
  • Bisquick
  • Cake flour
  • Cakes
  • Cookies
  • Doughnuts
  • Meringes
  • French toast
  • Fritters
  • Frosting
  • Glazed bread or rolls
  • Macaroons
  • Muffins
  • Pancakes
  • Pastry
  • Pie crust
  • Pretzels
  • Waffles

 

Beverages

  • Coffee
  • Egg nog
  • Malted drinks
  • Ovaltine
  • Root beer
  • Wine (many are cleared with egg whites)

 

Dessert/Candy

  • Chocolate bars
  • Chocolate
  • Cream pies
  • Custard
  • Marshmallow
  • Nougat
  • Ice cream
  • Puddings
  • Sherbert
  • Soft Candies

 

Egg Products

  • Dried Egg powder
  • Egg noodles
  • Omelettes
  • Raw and cooked eggs
  • Souffles

 

Meats, Vegetables & Soups

  • Batters for frying
  • Breaded foods
  • Fritters
  • Hamburgers
  • Luncheon meats
  • Meat loaf
  • Packaged meats
  • Patties
  • Potato salad
  • Sausages
  • Noodle or consommé soup

 

Sauces & Dressings

  • Boiled dressings
  • Caesar salad
  • Hollandaise sauce
  • Mayonnaise
  • Creamy salad dressings
  • Tartar sauce

 

Skin Contact

  • Vaginal suppositories
  • Eye drops
  • Nasal sprays containing lysozyme

 

Other names for egg

  • Ablumin
  • Conalbumin
  • Globulin
  • Libetin
  • Mucoid
  • Ovomucoid
  • Ovalbumin
  • Ovovvitellin
  • Vitellin
  • Yolk
  • Chicken eggs usually cross react with eggs from other birds, so its best to avoid them too

 

Egg Alternatives

Eggs are used in recipes to bind ingredients, to thicken or to leaven (raise or lighten). Usually eggs can be replaced by an appropriate alternative listed below.

 

Binders
Each is equivalent to 1 egg.

  • Soft tofu – 1⁄4 cup
  • Flaxseed – 1 tbsp boiled in 1 cup water for 15 minutes; add to muffins
  • Psyllium seed husk – 1 tbsp with 3 tbsp water and let sit briefly
  • Gelatin powder – 1 tsp softened in 3 tbsp boiling water; stir until dissolved; when thickened beat until frothy
  • Arrowroot powder – 1 tsp will hold together meals, beans, etc. in patties

 

Leavening

  • 1 tsp baking powder for each egg substituted for leavening • 1 tsp vinegar for each egg in cake recipes

 

Thickeners

  • Cornstarch – 1 tbsp thickens 1 1⁄2 cups liquid
  • Arrowroot – 2 1⁄2 tsp thickens 1 cup liquid; use within 10 minutes of cooking and do not reheat
  • Tapioca – 2 tsp thickens 1 cup liquid; do not boil or over cook
  • Potato flour or starch – 2 1⁄2 tsp thickens 1 cup liquid; do not allow to boil
  • Agar agar – 1 tsp thickens 1 cup liquid; do not boil too long
  • Chickpea flour – 1 tbsp thickens 1 cups liquid; traditionally used to thicken curries, etc.

 

A note on commercial egg replacers

  • Commercial egg replacers usually contain potato starch, tapioca flour and baking powder. If used as a dry powder, add more liquid to your recipe.
  • Use for leavening or binding
  • Check labels – interestingly enough, some egg replacers contain eggs!

 


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