Egg Allergy & Egg Free Diet
EGG-FREE DIET
Allergy to egg, especially the white, is more common in children than adults, and raw egg white is more likely to provoke symptoms than cooked white. Reactions to a tiny amount can be instantaneous and severe.
Milder reactions generally target the skin and respiratory and gastrointestinal tracts. Sensitivity tends to be long-lasting, so don't break out the omelet pan too soon.
The Allergy Hotline newsletter reported that researchers in Japan heated egg whites, removed ovomucoid an egg white protein—and fed them to allergic persons with excellent results. It may be a while, however, before the product is available to the public.
Egg substitutes that do not contain egg whites are useful in recipes. Or you can replace one egg with a mixture of 1 teaspoon egg-free baking powder, VA tablespoons oil, and XA tablespoon water.
These products often (not always) contain egg:
o Anything French-fried or batter-fried
o Baking powder
o Bread, baked goods
o Candies, marshmallows
o Cookies (especially macaroons, chocolate chip)
o Creamed foods and sauces; tartar sauce
o Crepes
o Custards, puddings, souffles, zabayon, whipped desserts, floating island, meringue
o Deviled or coddled foods
o Frostings
o Lecithin
o Mayonnaise
o Mixed salads (tuna, chicken, potato)
o Noodles (macaroni, spaghetti)
o Pies (pumpkin, lemon, custard, banana)
o Root beer (egg is used to produce foam)
o Timbales
o Waffles
o Wines (some)
HINT: Watch out for shiny baked goods with an egg white glaze.
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