Label Reading: Egg

When reading the ingredients on the label, here are Ingredients to Avoid:
albumin
egg (white, yolk, dried, powdered, solids)
egg substitutes          
eggnog                         
globulin
lecithin
livetin                         
lysozyme                     
mayonnaise                  
meringue               
ovalbumin
ovoglobulin
ovomucin  
ovomucoid
ovovitellin                   
Simplesse
vitellin

Note:  Watch for eggs in desserts (especially those with shiny glaze), baked products, pastas (egg noodles), pancake mixes, custard or hollandaise sauces.


Foods that MAY contain egg protein: 
Baked goods (most except some breads)
Baking mixes
Batters
Bearnaise sauce
Bouillon (in restaurants to clear it)
Breakfast cereals
Cake flours
Candy (see Sweets)
Cookies
Creamy fillings
Custard
Egg noodles
Eggnog
French toast
Hollandaise sauce
Ice cream
Lemon curd
Macaroni
Malted cocoa drinks (e.g., Ovaltine, Ovamalt)     
Marshmallows
Mayonnaise
Meringues
Muffins
Noodles (egg)
Omelettes
Pancakes
Processed meat products (e.g., bologna, meat loaf, meatballs, sausages)
Puddings
Salad dressing (creamy)
Sherbets
Souffles
Soups
Spaghetti
Sweets (e.g., fondant creams, truffles, marshmallows, etc.)
Tartar sauce
Turkish Delight
Waffles
Wines (if cleared with egg white) 

Hidden Sources: 
Baby food                   
Baked goods
Baking/ Baking mixes/ Batters       
Custard/ Pudding
Egg substitutes               
Eggnog
French toast/ Waffles/ Pancakes       
Mayonnaise
Meringue                   
Pasta
Salad dressings (Caesar)   
Sauces (hollandaise, béarnaise, newburg, tartar)


Safe foods: 
egg free maynaise
some commercially made deserts

Simple Replacements:•
  For leavening
o    1 tsp baking powder, 1 Tbs water, 1 Tbs vinegar
o    1 tsp yeast dissolved in ¼ cup warm water
o    1 Tbs cornstarch plus 3 Tbs water

•    For binding
o    1 ½ Tbs water, 1 ½ Tbs oil, 1 tsp baking powder
o    1 packet unflavored gelatin plus 1 cup boiling water (3 Tbs = 1 egg)
o    1 Tbs apricot puree
o    ¼ cup soft tofu
o    ¼ cup soy milk
o    1 Tbs ground flaxseed + 3 Tbs water
o    ¼ cup applesauce or prune puree
o    ½ large mashed banana

•    For whipping
o    ¼ tsp xanthan gum + ¼ cup water

Note: 

• The easiest thing to do is buy the “EnerG” Egg Replacer. It is allergy free and works well. 
• You can also use tofu. About 1/4 a up is equal to one egg. Make sure to use silken tofu. Firmer types will not blend well. Make sure you beat or whip it before adding. 
• A ¼ cup of applesauce for each egg also works well. 

Hope that helps!!!!