Cooking Without Eggs
In cooking, eggs are multifunctional: they may act as an emulsifier to reduce oil/water separation (mayonnaise), a binder (water binding and particle adhesion, as in meatloaf), or an aerator (cakes, especially angel food). Some commercial egg replacers can substitute for particular functions (potato starch and tapioca for water binding, whey protein for aeration or particle binding, or soy lecithin for emulsification). For home use, one-half cup of applesauce can replace one egg in some baking recipes.
Most people find it necessary to strictly avoid any item containing eggs, including:
- Albumin
- Apovitellin
- Cholesterol-free egg substitute (e.g. Eggbeaters)
- Dried egg solids, dried egg
- Egg, egg white, egg yolk
- Egg wash
- Eggnog
- Fat substitutes (some)
- Globulin
- Livetin
- Lysozyme
- Mayonnaise
- Meringue or meringue powder
- Ovalbumin
- Ovoglobulin
- Ovomucin
- Ovomucoid
- Ovotransferrin
- Ovovitelia
- Ovovitellin
- Powdered eggs
- Silici albuminate
- Simplesse
- Trailblazer
- Vitellin
- Whole egg
Ingredients that sometimes include egg are:
- Artificial flavoring
- Lecithin
- Natural flavoring
- Nougat
Read more about this topic: Egg Allergy
Famous quotes containing the words cooking and/or eggs:
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