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Serving Customers with Egg Allergies

Serving Customers with Egg Allergies

Next to flour, eggs are the most common ingredient in baked goods. Unfortunately, some diners may suffer an egg allergy and can have a life threatening reaction if they come into contact with a single egg protein. Luckily, there are several egg substitutions as well as easy-to-identify foods to avoid.

Egg Substitutions

For made-to-order establishments, serving a guest with an egg allergy should not be difficult. An egg is a simple ingredient that has many different substitutions. For each egg listed on the recipe, simply substitute one of the following:

  • 1 teaspoon baking powder, 1 tablespoon water, 1 tablespoon vinegar
  • 1 teaspoon yeast dissolved in ¼ cup warm water
  • 1 ½ tablespoons water, 1 ½ tablespoons oil and 1 teaspoon baking powder
  • 1 packet gelatin and 2 tablespoons warm water (mix just before use)1
Ingredients to Avoid

When preparing a meal for a guest with an egg allergy, be sure to avoid the following ingredients that contain egg proteins:

Albumin
Meringue
Lecithin
Globulin
Lysozyme
Mayonnaise
Ovalbumin
Ovuvitelin
*Information in this table compiled from the Food Allergy Initiative’s Website on Egg Allergies http://www.faiusa.org/?page=egg
Common Foods that Contain Eggs

Many ready-to-eat foods may already contain eggs. If serving a customer with an egg allergy, be sure to check the ingredients of these common foods to make sure they do not contain any egg:

Breaded foods
Baked goods
Cream filling
Custard
Candy
Canned soup
Casserole
Frosting
Ice cream
Marshmallows
Marzipan
Pasta
Salad Dressing
Meatballs
Meatloaf
*Information in this table compiled from the Food Allergy Initiative’s Website on Egg Allergies http://www.faiusa.org/?page=egg

1 Food Allergy & Anaphylaxis Network, “Tips for Managing an Egg Allergy,” http://www.foodallergy.org/allergens/egg.html (accessed October 12, 2008).

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