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Allergy & Asthma Specialists SM is a dynamic, state of the art Allergy/Clinical Immunology practice established in 1989. We promise to provide to our patients the most scientifically advanced allergy and asthma care in a personal, thorough, considerate and efficient environment in order to obtain the best possible health for every patient.

Got Egg Allergies? Read This Kitchen Survival Guide

Any type of food allergy can make mealtime more difficult because you must be diligent about reading ingredient labels before digging into prepared dishes and packaged foods. Egg allergies can present an even greater challenge, because eggs are such versatile ingredients that they end up in countless recipes, from breakfast staples to baked goods. If you do have an egg allergy, it is possible to eat well and still enjoy many of the recipes that commonly feature eggs, as long as you know some helpful substitutions to employ.

Where Eggs Are Typically Found

When eggs are fried or scrambled, it’s obvious that they’re on the plate, so they are easy to avoid. However, the biggest challenge for egg allergy sufferers comes from foods where eggs are among many other ingredients. Most baked goods fall into this category, including many types of breads, cakes, cookies, muffins, bagels, and pastries. Eggs are also commonly used as a binding ingredient, so they may also be found in fillings for pasta dishes or foods like meatloaf.

What You Can Use as a Substitute for Eggs

One of the easiest ways to avoid eggs is by selecting vegan options, especially when you are dining out and have limited access to ingredients lists. However, you can get more creative and substitute eggs in your own cooking so that you don’t have to omit more ingredients than necessary. Here is a look at some great egg substitutes and their best uses.

  • Applesauce, pumpkin puree, or mashed banana: Use ¼ cup for each egg in any recipe for baked goods, and reduce sugar in recipe to taste.
  • Commercial egg replacer: Use according to package instructions. This is available in the baking aisle at most grocery stores, and is excellent for limiting any added flavor.
  • Silken tofu: Use ¼ cup pureed tofu per egg. Expect a denser finished product. This is best for breads, brownies, and cookies.
  • Carbonated water: Use ¼ cup per egg where added leavening is desired, such as in cakes and quick breads.
  • Aquafaba: Use 3 tablespoons of this substitute—which is the liquid left over from cooking chickpeas or the fluid found in cans of chickpeas—to replace one egg. This can be whipped into stiff peaks where egg whites would normally be used.

Living with a food allergy does take some extra work and knowhow in the kitchen, but it is easier with the help of allergy doctors serving Philadelphia, Blue Bell, King of Prussia, Jenkintown, Doylestown, Lansdale, Pottstown, and Collegeville, Pennsylvania. For allergy care in these areas, schedule an appointment with Allergy & Asthma Specialists SM by calling 1(800)86-COUGH. Our specialists can provide food allergy testing as well as immunotherapy and other treatments to help you manage your symptoms.