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Products that are in the Egg Allergy TasterieBoxes must be made without using any eggs. The manufacturer is required to verify that the products as well as the ingredients used to make these products do not have egg. If the facility processes eggs or if shared equipment is used, the manufacturer must verify that strict allergen control processes, including testing for residues, are in place to prevent cross contact and cross contamination. If you would like to learn more about our allergen control screening, please contact us at firstname.lastname@example.org. Please view our ingredients disclaimer.
Eggs can be a great source of protein, choline, vitamin D (in the yolk) and lutein. Despite being a great nutrient dense food, egg nutrition can easily be made up with a balanced diet.
For cooking, eggs are common ingredients but can be easily substituted to keep your favorite recipes allergy-friendly. The egg substitute recipes below are just a few of the options available for replacing eggs in your cooking.
For each egg called for in a recipe, one of the following options may be used:
- 2 tbsp fruit puree (can be used for binding, not leavening)
- 1½ tbsp water, 1½ tbsp oil and 1 tsp baking powder
- 1 tsp yeast dissolved in ¼ cup warm water
- 1 tsp baking powder, 1 tbsp water, and 1 tbsp vinegar
- 1 packet gelatin and 2 tbsp warm water (mix just before use)
Egg falls under the Food Allergen Labeling and Consumer Protection Act and must be clearly stated on any packaged foods in the U.S. It will either be displayed next to the allergen ingredient such as “egg” or underneath the ingredient list such as “contains egg”.