Question: I have an egg allergy. Is it possible to leave eggs out of a recipe or can they be substituted?
You should avoid any products that are labeled as containing albumin, dried egg, egg whole, yolk, protein or solids, globulin, livetin, lysozyme, ovalbumin, ovaglobulin, ovomucin, ovomucid, ovovitellin or vitellin and pasteurised, powedered or whole egg.
Sometimes you can leave out the egg in a recipe that calls for only one or two and replace them by adding water. However this is not recommended with most baking recipes, so you will need to either use commercial egg substitution (available from most supermarkets) or experiment with other substitutions.
If the purpose of the egg is to bind the ingredients, you can try substituting mashed banana, apple puree, soft tofu or gelatin dissolved in hot water. If the egg is required as a thickening or setting agent you could use wheat, rice or corn flour blended to a paste with a little water to do the job.
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