By Faith Christensen, ND
An allergy to eggs is more common than one may think. Eggs are one of the top ten most common food allergies. One reason eggs may cause an immune reaction is that they have been used for many years in vaccination production. Since vaccines are grown in chick embryos the protein from eggs are contained in many vaccinations. Once the vaccine is administered, the body forms an immune response to the vaccine and the egg proteins. Another reasons for an egg allergy is that egg protein is difficult to digest and easily attacked by the immune system if larger particles are absorbed through a weakened digestive tract.
Luckily eggs are one of the allergens listed on the bottom of packaged foods, making it easier to identify egg containing products.
Foods to Avoid
Baked goods: Breads, cakes, cookies that contain eggs or have been “egg washed” to give that glossy brown look.
Ice cream containing eggs (cheaper ice creams usually do not contain eggs)
Pasta (cheaper pastas often do not contain eggs)
Other salad dressings (read label)
Mayonnaise (find egg free brands at health food stores)
Egg Substitutes (portions are for 1 egg)
2 oz soft tofu mashed until the consistency of eggs
2oz mashed beans, mashed potatoes or nut butter
½ cup mashed bananas
¼ cup applesauce or pureed fruit(pineapple, pear)
1 Tb flax in 3 Tb water blended until consistency of eggs
Egg substitute (check box for portion)
When using a sweet substitute decrease the amount of sugar added to the mixture. Sometimes it isn’t necessary to even add sugar to the recipe when using applesauce, bananas, or pureed fruit.
Tofu scramble: Use soft tofu and sauté onions, peppers, garlic, salt, pepper and cheese to make a scrambled egg omelet.
Egg Free Crepes
1 ½ cup banana mashed
1 cup flour (gluten free flour if avoiding wheat)
1 ¼ cup milk (soy, rice, almond)
Pinch of salt
Mix all of the above ingredients. Melt butter in a pan or use olive oil and a little salt instead of butter. Heat and pour ¼ cup of mixture rotating pan around to cover entire pan in a thin layer of batter. Cook until lightly browned and then flip. Serve with fresh fruit, maple syrup or agave nectar.
Egg Free Scones
2 c flour
2 Tb sugar
½ tsp salt
6 tb butter
½ c buttermilk
Mix dry ingredients together. Cut in butter until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk. You can substitute regular milk for buttermilk. Mix until dough clings together and is a bit sticky-do not overmix. Turn out dough onto a floured surface and shape into a 6 to 8 in round about 1 ½ in thick. Quickly cut into pie wedges or cut with a 3 in circular biscuit cutter. The secret to fluffy scones is to minimally handle. Place on an ungreased cookie sheet placing them far enough away so that the sides don’t touch. Bake at 425 for 10 to 20 min or until lightly brown.
Egg-Free French Toast
This modern twist on an old favorite is great for people with egg allergies or who are trying to lower cholesterol. It is modified from Chris Cavanaugh’s recipei.
1 cup silken tofu
1 cup almond milk, nonfat milk, soy milk or rice milk
1/2 tsp ground cinnamon
1/2 tsp ground ginger.
4 slices whole grain bread or sprouted grain bread
In a blender, puree tofu and milk. Add cinnamon and ginger. Heat skillet coated with canola oil over medium-high heat. Dip bread in mixture, soaking both sides. Cook in skillet until browned on both sides, about 5 minutes. Drizzle with honey or agave nectar.
i Cavanaugh, Christopher. (2001) Strengthen Your Immune System. The Reader’s Digest Association, Pleasantville, NY.
Springs Natural Medicine offers egg allergy lab testing and solutions for those affected. Phone consultations area also available. Contact Springs Natural Medicine today!