An egg consists of two parts: the egg white and the egg yolk. The egg white surrounds the egg yolk, also known as the yellow of the egg. When an egg is opened, the egg white is runny, while the yolk is held together by a thin skin. This property is of practical values when it comes to separating the components in order to use them individually.
Both components, the egg white and the yolk, have certain properties that makes them useful for cooking. The lecithin found in egg yolk is useful for making emulsions, such as mayonnaise. The egg yolk is also used to make certain sauces (e.g. hollandaise sauce), desserts and creams. Whipped egg whites are also used especially for thickening and refining many desserts.
Note: Do you have to modify your diet due to a type III allergy to chicken egg-white? Then please be sure to read the list of ingredients of industrially made products very carefully. Eggs and their components are often used as additives in these, but they are not always listed in the label using the term ‘egg’. Some medications and vaccines also include components of eggs. Therefore, you must always check the composition before administration.
Products that could include eggs:
Gluten-free bread, noodles, pancakes, quiches, gratins, desserts, sauces, sweets, spreads, soups, meat products, pastries, cake, casseroles, fresh pasta, ready-made meals, mayonnaise, ice cream, hamburgers, sausages, mustard and confectionery products
Names that might be concealing eggs:
Yolks, ovalbumin, albumin, globulin, lecithin E322, egg white, livetin, lysozym E1105 and ovomucoid
Egg substitutes:
It is not difficult to meet your need for protein without eating eggs. If you eat protein from different sources, you are sure to consume the necessary amino acids. In addition to various protein sources of animal origin, there are many of plant origin (e.g. soybeans and products made from them, legumes, nuts, seeds, rice, potatoes and grains.) Difficulties arise in the daily practice of cooking when substituting for the properties of the egg. Commercially available egg substitutes can help with this.
To substitute for the thickening effect of an egg, we recommend mixing one spoonful of soybean flour with two spoonfuls of water. In case of soy intolerance, a mixture of rice or corn/maize flour can also be used.
Other choices to substitute for eggs:
- Applesauce: applesauce is often used, when baking cakes or other baked goods, as a substitute for eggs. The flavor of the apples is mostly lost during baking. Approximately three tablespoons of applesauce can be used as a substitute for one egg.
- Aquafaba or water in which chickpeas have been cooked: collect the liquid from the can/jar and then beat with the hand mixer. Aquafaba is a good substitute for beaten egg white.
- Bananas: bananas are well suited to substitute for eggs in baking also. In contrast to applesauce however, bananas do not lose their flavor when used in baking. Roughly one half a ripe banana substitutes for one egg.
Eggs, milk and milk products serve as the body’s fundamental supply of high-quality proteins and important vitamins and minerals. Most importantly, they provide vitamin B2 (riboflavin) and the mineral calcium. Many patients who suffer from type III allergies to eggs and/or milk are concerned that giving them up will lead to nutrient deficiencies. As a rule, this fear is not justified. Careful, balanced selection of allowed foods can successfully prevent nutrient deficiencies.