Restaurant Equipment and Supplies

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.

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

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

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: