| Avoiding Eggs Tish Richardson PhD has kindly provided
this extract from her book The
Tolerant Cook - The Allergy and Food Intolerance Cookbook. Tish's
book provides additional information on how to avoid eggs.
(See end of article for link to book.)
Fortunately, the binding function of eggs can be replaced in
recipes with good results, usually up to a maximum of three eggs in
one recipe. Egg substitutes (e.g. No
Egg and Egg-Like) in many recipes; they are easy to use and leave no
aftertaste. One tablespoon (10g) powdered gelatine mixed with
2 tablespoons warm water immediately before use also works well as a
binder in many recipes, as do xanthan† and guar gums†. (†Check
ingredients.)
Avoid
All eggs and egg-derived food, including products with any of
the following labelled ingredients (*if egg-derived, the Food
Standards Code requires declaration of the egg-based origin):
- albumin;
- binder*;
- coagulant*;
- dried egg;
- egg powder, protein, solids, white, yolk or yellow;
- emulsifier*;
- globulin;
- lecithin*;
- livetin;
- lysozyme;
- ovalbumin;
- ovoglobulin;
- ovomucin;
- ovomucoid;
- ovovitellin or vitellin;
- pasteurised, powdered or whole egg.
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