Egg allergy is one of the most common allergies among children. This pamphlet is for families with a child who is allergic to eggs. In it you will find information and advice which may be helpful.
Egg allergy is a reaction to the proteins in the egg. An egg contains different kinds of protein, some proteins are found in the yolk others in the whites. Not everyone is allergic to the same proteins but to be on the safe side it is advised to avoid the whole egg. Symptoms of egg allergy include skin rash, diarrhoea, asthma symptoms or a general feeling of unease.
Which foods to avoid
If your child has an egg allergy it is important to read the ingredient list on all food items. Egg can also go by:
- Tøræg (dried egg).
- Æggeblomme (egg yolk).
- Æggehvide (egg white).
- Æggeprotein (egg protein).
- Lecithin (E322)*.
- Lysozym (E1105).
* Lecithin (E322) in an additive. Lecithin can be made from egg or soy; it contains very small amounts of protein and is therefore mostly tolerated. Manufacturers are obligated to inform of allergens either in writing or verbally.
Very rarely people with egg allergy have an allergic reaction to poultry. You should not avoid poultry but be aware of a possible reaction.
The allergens in the egg is not neutralised by cooking. Therefore, your child can develop symptoms regardless of how the eggs are cooked.
Organic eggs contain the same amount of allergens as conventional eggs.
Cooking without eggs
Eggs are easily replaced when cooking. You can make your own egg substitute or buy readymade substitutes.
Powder substitutes can be bought in special food shops or online e.g. on allergikost.com. It is a powder that, when mixed with water, acts as a binding agent like an egg. These can be used for cakes, meatballs or other dishes containing eggs. Some egg replacements can also be used to make scrambled eggs and omelettes.
It is also possible to make homemade egg substitutes. Eggs act as a binding agent and cakes tend to crumble when you bake without eggs. To prevent this, you can make an egg substitute from linseeds or rice. You can also use mashed banana or applesauce.
Bring 50g of linseed and 6 dl water to a boil and cook for 5-10 minutes. Press the warm linseed mass through a sieve and leave to cool. The linseed mass can be used for cakes, meat balls and breading. You can freeze it in an ice cube tray and use as needed. Linseed mass keeps in the fridge for up to 1 week.
Bring 2 tbsp of porridge rice and 1 litre of water to a boil. Cook for 1 hour and sieve or blend the mass. The rice mass can be used and stores as the linseed mass.
Recipes without eggs
Meat balls (frikadeller)
500g minced meat
1 finely chopped onion
3 grated carrots
1 tsp salt
2 tsp oregano
1 tbsp ketchup
Mix the ingredients well and leave in the fridge for ½ an hour. Shape the meat balls and fry in oil or butter.
Chocolate cake without egg
25g margarine or butter
110g all-purpose flour
1 ½ tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla powder
1 pinch of salt
1 dl full fat milk
Mix the margarine/butter with the sugar. Add the dry ingredients and mix. Slowy stir in the milk. Pour into a baking tin approximately 23 cm in diameter and bake for 45 minutes at 180o.
Products containing eggs
Store bought bread may contain eggs.
Mayonnaise and remoulade contain eggs unless it is a vegan variety. In the supermarket you can find patés and spreads with and without eggs in them.
Pre-mixed minced meat for meat or fish balls often contains eggs. Frozen food with breading also contains egg. Store bought lasagne may also contain egg.
Fresh pasta often contains eggs. Most dried pasta does not.
Homemade and store-bought sauces like bearnaise and hollandaise contain egg. The powdered options often do not contain egg.
Cakes and pudding
Most cakes and puddings contain eggs.
Stock cubes may contain egg.
On the internet you can find a vast selection of recipes without. There are also groups on Facebook where they share experiences and recipes without eggs.