rhrice3 Posted August 28, 2012 Share Posted August 28, 2012 Hey, we just found out our son is allergic to eggs. He has been experiencing choking, GI issues, etc After being scoped, he was diagnosed with eosinaphilic esophagitis so they tested him for food allergies this morning. Evidently, along with much stress at college, he was eating scrambled eggs every day! Anyway, since he is home for the semester, what can I substitute for eggs in recipes? Is there a good egg substitute out there? Thanks, ReneeR Quote Link to comment Share on other sites More sharing options...
mrsanniep Posted August 28, 2012 Share Posted August 28, 2012 My youngest used to be allergic to eggs but has outgrown it. We used this egg replacement product when baking with great results. http://www.ener-g.com/catalog/product/view/id/223/s/egg-replacer/ Quote Link to comment Share on other sites More sharing options...
mrsanniep Posted August 28, 2012 Share Posted August 28, 2012 I forgot to mention that we really liked this vegan baking cookbook. We basically used regular butter and milk (although she recommends vegan alternatives) and just used it because the recipes don't contain eggs or use the egg replacer. Pancakes, cookies, muffins, waffles and other baked goods ... http://www.amazon.com/The-Joy-Vegan-Baking-Compassionate/dp/1592332803/ref=sr_1_1?ie=UTF8&qid=1346174991&sr=8-1&keywords=joy+of+vegan+baking Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted August 28, 2012 Share Posted August 28, 2012 Flax seed mixed with water can be used in many recipes to replace egg. As for substituting eggs for scrambled "eggs" try tofu. Throw in seasoning and veggies maybe some cheese to adjust to the new flavor. Quote Link to comment Share on other sites More sharing options...
delaney Posted August 28, 2012 Share Posted August 28, 2012 My oldest has an aversion to all baked goods even when I make them egg free. I have done a brownie box mixed with a can of pureed black beans, but they are only good warm. The other thing is the cake mix and can of soda in the tupperware container trick that he likes. Other than that he never ate eggs so he doesn't miss them straight up. Quote Link to comment Share on other sites More sharing options...
MomatHWTK Posted August 28, 2012 Share Posted August 28, 2012 This site offers several substitutes: http://www.foodallergy.org/page/egg-allergy Egg is relatively easy to avoid. Some salad dressings, mayonaise and "Miracle Whip" may be problems. Also, some ice creams. Pasta may contain egg. Be sure to check labels- even if you don't expect the food to contain egg. :grouphug: Quote Link to comment Share on other sites More sharing options...
mrsanniep Posted August 28, 2012 Share Posted August 28, 2012 Another thing to consider - the protein that causes the allergic reaction is only found in the whites of the eggs, so you might check with his allergist about whether separating the eggs and serving the yellow part would be acceptable. I never felt that the white was adequately removed from the yellow myself, so never tried this with my son. Quote Link to comment Share on other sites More sharing options...
snickerplum Posted August 28, 2012 Share Posted August 28, 2012 Eggs is only one of many things our 4 year old is allergic to. The ener-g replacer is good for some things, but I find it causes some baked goods to come out VERY crumbly and you can only use it I think up to 2 or 3 "eggs." The ground flax seed/water combo works better IMO, expecially in some yeast breads. My favorite is applesauce (about 3 TB per egg being replaced). Works well in baked goods (cakes, quick breads, some cookies) and other recipes (meatballs, meatloaf). It makes baked goods VERY nice and moist. If you need to use egg as a wash for a coating like fried chicken or something you can sub milk or water. I haven't found a substitute for scrambled eggs that DD likes yet (but I want to try the tofu idea... never thought of that!). Good luck experimenting! Quote Link to comment Share on other sites More sharing options...
cindergretta Posted August 28, 2012 Share Posted August 28, 2012 When I am trying to make something that calls for eggs, I google for a vegan recipe. (My dd7 is allergic to whites and yolks.) Probably just finicky, but we didn't like the Ener-G egg replacer. We ended up tossing the box after it sat in the closet, used 3-4 times, for over a year. Quote Link to comment Share on other sites More sharing options...
HappyLady Posted August 28, 2012 Share Posted August 28, 2012 Everyone has already said what I would have said, but I also wanted to say if you make scrambled "eggs" with tofu I would suggest adding a bit of tumeric for color. Not too much, but just enough to make the tofu look yellow. I think it makes it feel more like you're eating eggs then. :) Quote Link to comment Share on other sites More sharing options...
Quad Shot Academy Posted August 28, 2012 Share Posted August 28, 2012 I mix 2 T. ground flax and 1/3 c. coconut milk and let sit for 10 minutes. The kids actually prefer this in cookies and brownies, not cake as much. I have even used it in meatloaf and meatballs. Quote Link to comment Share on other sites More sharing options...
Guest AndreaRH Posted August 28, 2012 Share Posted August 28, 2012 I use chia seeds in baked goods. They have never failed my son. Soak 2 teaspoons chia seeds in 1/4 cup warm water for 15 minutes or until a gelatinous mass forms. This will approximate 1 egg. I soak more at a time in a half pint jar and keep it in the fridge. Then when I need an "egg" I measure out a mass that looks a little smaller than an egg. This works in things like pancakes, banana bread, cakes, etc. The binding quality of the egg white is approximated. It's not perfect but I like it. Andrea Quote Link to comment Share on other sites More sharing options...
dbmamaz Posted August 28, 2012 Share Posted August 28, 2012 all good responses, just want to say - i found that in a recipe that calls for multiple eggs, you need to use more than one sub (like some flax good and some oil/bakingpowder etc). But there are some recipes you cant sub the eggs out of, they are too reliant on egg for their structure. I also hate the boxed sub (and its home-made version) and find vegan recipes often a great help. ask if there are any specific recipes you want Quote Link to comment Share on other sites More sharing options...
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