Egg Allergy Recipes: How to Prepare Food for an Egg-Free Diet
Perhaps the only people who realize just how difficult it is to follow an egg free diet are those who are allergic to eggs. Others assume that not eating eggs is a simple matter of skipping the sunny side up for breakfast. Those who are allergic to eggs know that it’s not as simple as that, since eggs are practically in everything, from breads to sauces. This article gives the lowdown on egg allergy recipes, from the things that you can use to substitute eggs when preparing meals to a simple egg allergy cake for recipes.
Egg allergy recipes: substitutes for eggs
The good news is that there are a lot of possible substitutes for eggs for egg allergy recipes so you don’t have to worry about depriving yourself of good food. Some substitutes that you can use for egg yolk or egg white allergy recipes include:
- Tofu. Silken or soft tofu is a favorite in egg allergy recipes, as eggs and tofu have the same consistency and texture. Tofu can be used as a substitute for eggs in mayonnaise and egg salad.
- Baking powder, water, and canola oil. A mixture of these three can also be used in egg allergy recipes as a substitute for recipes that call for eggs if these are needed for leavening. You will need 2 tbsp baking powder, 1 tbsp canola oil, and 2 tsp of water for every egg that is needed in the recipe.
- Fruity substitutes. You can use a mashed banana or applesauce in place of eggs if you need a binding agent in your egg allergy recipes. Each egg is equivalent to of a medium banana or 1/4 cup of applesauce.
- Commercial egg replacements. Some stores carry commercial egg replacements, so you don’t need to mix up your own concoctions in your egg allergy recipes. If you’re buying from the store, make sure that you get those that are labeled egg replacement and not egg substitute, as the latter still contains eggs, only with less cholesterol.
Egg allergy recipes: Egg allergy cake for kids
Just about everybody loves chocolate cake, so here is a recipe for the cake without any eggs in the picture.
You will need:
- 250 ml milk
- 6 oz flour
- 6 oz butter
- 4 oz sugar
- 2 oz cocoa
- 2 tbsp golden syrup
- 1 tsp baking soda
- 1 tsp baking powder
Put the butter, milk, sugar, and syrup in a pan. Mix together and cook over a low heat. Once the mixture melts, add the other ingredients and mix well. Once it is evenly mixed, pour it into a greased tin and cook in the oven for 1 hour at 180 C. Use a toothpick to see if it’s cooked. If there’s still mixture sticking to it, cook for a few more minutes.
Just because you’re allergic to eggs doesn’t mean that you have to miss out on good food. By using the egg substitutes listed in this article or by grabbing egg allergy recipes online or in cookbooks, you will be able to eat the food that you like without any problems.