Eggs

Like milk allergy, egg allergy affects primarily infants and children, and most people outgrow it by the time they are about five years old. Nevertheless, it does affect some adults, who may react with stomach cramps, skin rashes, coughing and wheezing, or, in some cases, severe anaphylaxis (see above). The allergic reactions are triggered by one or more of the proteins in the egg. Some people are allergic to egg white proteins, while others have a reaction to the yolks.

Because many common egg substitutes are made with egg whites, these products can’t be used as baking ingredients for allergy sufferers. Eggless egg substitutes, on the other hand, contain no egg products. They are made of flour or other starches, plus vegetable gums and stabilizers, and, sometimes, soy protein. They are intended for use in baked goods only—that is, in doughs and batters—and are not suitable for use in custards or breakfast egg preparations.