In a recipe, replace Eggs with:
Egg reactions may occur the first time a child is given an egg. Although ovalbumin, ovomucoid, and ovotrans-ferrin have been identified as the major allergens in egg white, other unnamed allergens of lesser importance have been identified. These allergens are also present in egg yolk, but in lesser quantities.
Hens egg Iysozyme is used as a preservative in food; and in some countries (
Legislation may permit a manufacture not to list an ingredient constituting less that a specific percentage of the total product. (A similar problem may occur when egg white is used to give baked goods their shiny appearance). Egg proteins are also found in cosmetics, shampoos, and pharmaceuticals, such as laxative Agarol.
People that are allergic to eggs should not buy food items that are cooked on the same surface of a food that has been cooked in the ingredient you are allergic to. It has also been suggested that duck egg can be substituted for hens egg-sensitive individuals. (These individuals should be able to tolerate cooked chicken).
Labels that may indicate the presence of egg protein:
egg yolk or yellow