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Unfortunately, sometimes the symptoms of chicken protein allergies are very strong. In most cases they disappear at school age.
Dangerous, allergenic allergens are most often found in egg white, much less in yolk. Unfortunately, even after separating the protein from the yolk, the latter may have traces of protein that may be allergic. Therefore, babies and young children allergic to protein should avoid eating yolks.
Symptoms of egg allergy
Allergy to eggs can have different symptoms. The most common problem is:
- recurrent stomach aches.
Chicken egg substitutes - other eggs
Although you can get eggs from birds of other species, e.g. quail eggs, they should be introduced slowly and carefully. There is a high risk that a child will also be allergic to it.
An egg lurks here
Unfortunately, chicken eggs are widely used in the food industry. They are used as:
- a binding agent,
- flavoring substance.
That's why the egg can be found in many foods. As a common allergen, it should be marked on the label, so tracing it will give us insight into whether a product is safe or not.
It is better not to buy products that contain:
- chicken eggs
- egg product,
- chicken egg proteins,
- foreign protein
- liquid egg,
- liquid egg whites,
- liquid egg yolk,
- frozen eggs,
- frozen egg white,
- dried eggs,
- dried egg whites,
- egg oil,
- lysozyme (preservative obtained from eggs)
Hidden Egg Source. Eggs are most often found in:
- ice cream,
- lozozyme lozenges
- Traces of eggs may be found in vaccines obtained as part of chicken egg culture.
How to replace eggs?
Eggs can be replaced:
- food starch (potato flour),
- rice flour,
- natural soda,
- guar gum,
- Locust bean gum.
When coating instead of eggs, you can coat the product in teffu flour.
Minced meat can be loosened mineral water or raw, finely grated potato.
For baking cakes where eggs are necessary, e.g. biscuits, can be used ready replacements available on the market, which are a mixture of different types of starches, flours and raising agents. They can be used in the recipe, adding the right amount - according to the directions on the label.
|banana||1 medium fruit crushed with a fork||best for sweet pastries, provides moisture, combines ingredients, but does not help the dough to rise (when the dough is to rise, add 1/2|
teaspoons of baking soda or baking powder)
|Apple Muse||1/3 cup|
|mousse from another fruit with a lot of pectin (blackcurrants, gooseberries, cranberries, plums, etc.)|
|silken tofu (silky tofu), an ingredient used in veg cuisine||in cakes: 1/3 cup tofu crushed with a fork||has a similar consistency as a cooked egg, so we can use it in salad dips, suitable for all types of cakes, give them moisture,|
what's important doesn't change their taste
|soy yogurt||1/3 cup||allows to obtain the expected humidity, binds the ingredients|
|Linseed||1 tablespoon should be mixed with 3 tablespoons of hot water||allows for good humidity, makes the dough more elastic, binds and thickens|
|an avocado||1 very ripe||gives moisture, binds|
|baking powder + olive oil||2 teaspoons mixed with 1 tablespoon oil and 2 tablespoons water||binds, moisturizes, gives fluffiness|
|pumpkin||1/3 cup puree||binds well, gives moisture. However, beware - it gives a specific taste! In addition, it lightly loads the dough, so it's best to additionally give 1/2 teaspoon|
baking soda or baking soda
|Grated vegetables: carrots, celery, zucchini, beetroot||1/3 cup||thickens, binds and gives moisture|
|corn, potato, soy or oat flour||1 tablespoon mixed with 3 tablespoons of water||binds the dough to loosen it|
|baking powder / soda + apple cider vinegar||1 tablespoon baking powder / 3/4 teaspoon baking soda combined with 1 teaspoon vinegar||loosens, gives fluffiness|
|When preparing dishes, you can often skip the egg without worrying about the end result. It is safest to do this when the initial recipe|
contains up to 2 eggs. Instead of eggs, it is worth adding a little more liquid (milk, water, juice).